FATORES QUE AFETAM A QUALIDADE DO LEITE

Abstract

Milk is one of the most complete foods and also one of the most consumed. The high water content, neutral pH and the contents of protein, fat and lactose, make it an excellent medium for the proliferation of microorganisms, even after refrigeration, coming from the milker, milking equipment and the cow. In relation to the factors that affect the variations in milk quality, mastitis can be characterized as clinical, subclinical or chronic. The seasons of the year that directly and indirectly affect the chemical composition and microbiological quality of milk and the occurrence of mastitis. In addition, the composition and volume of milk vary greatly at the different stages of lactation, as well as the age of the cow has a direct influence on the results of somatic cell count. Therefore, the present literature review aimed to investigate some of the factors that affect the quality of bovine milk. Several factors influence the quality of milk, which can be further explored in depth with their daily and recurring challenges in dairy farms. From this, the training of the teams, technification of the dairy farms and evaluations of technical consultants of the field, are alternatives to help in the decision-making face of the challenges, thinking of evaluating the impacts and, in this way, improving the quality of the milk, with the objective of generating profit and economy for producers and industries.