Resumo

FUENTES-COTO, Gerardo et al. Microbiological analysis of organic milk: desirable attributes for its transformation. agric. soc. desarro [online]. 2013, vol.10, n.4, pp.419-432. ISSN 1870-5472.

The objective of this study was to analyze the production process of cow milk in a family system with organic management, which serves as raw material for dairy products, with the aim of improving the efficiency of their production through an analysis of innocuousness and quality with a study of microbiological traceability. The quality and innocuousness of the raw, pasteurized milk and its dairy products was evaluated, identifying the microbiological risks from its extraction to its transformation, by implementing a traceability system. The methodology consisted of collecting samples from Jersey dairy cows (Bos Taurus) in two stages: first, at the maximum level of production; second, when animals were close to drying up. A count of mesophile and coliform bacteria was performed in milk and dairy products, where amounts above the limit allowed by the NOM-243-SSA1-2010 were obtained. In the general bacteriologic analysis of the milk, Staphylococcus aureus and Escherichia coli were identified. It is necessary to direct the personnel who work at the dairy unit towards good hygiene and manufacture practices to decrease the microbiologic charges and fulfill the regulations established, as well as guarantee the health of the consumer.

Palavras-chave : coliform bacteria; mesophile bacteria; cow milk; organic production.

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