QUALIDADE DO LEITE CRU FORNECIDO EM ESTABELECIMENTOS SOB SERVIÇO DE INSPEÇÃO ESTADUAL

Abstract

The improvement of milk quality is a factor that has worried everyone involved in this production chain, not only the search for better quality milk production more also due to projections that estimate that by 2020 milk production can achieve a 4 milk surplus 5 million liters, making it possible to choose raw material with better physical-chemical and microbiological quality. It is known that various factors can affect the quality of milk, including: rainfall, temperature environment, animal genetics, animal health, hygiene and management for milking, transportation, processing, animal feed and season. Thus, it becomes important to those involved in the milk chain know the quality of the raw material produced and used in the production of milk, as this will directly influence the health of consumers and competitiveness in the market. With milk payment system based on the percentage of solids, fat and protein increases the concern not only with volume production with more production of a higher quality milk, and microbiological quality-based compensation, CBT and CCS, has If more concern about herd health and hygiene of the place of milking and equipment used. And all of them care result in a final product with higher quality, and food safety.