RT info:eu-repo/semantics/article
T1 Studies of the Microbiological and Physico-Chemical Composition of Goat ́s Milk from North-Western Spain
A1 Ramos Pereira, Juliana
A1 Rios, Edson Antonio
A1 Rodríguez Calleja, José María
A1 Santos Buelga, Jesús Ángel
A1 López Díaz, Teresa María
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Leche
K1 España
K1 Cabras
K1 3309 Tecnología de Los Alimentos
AB Twenty-seven samples of raw goat’s milk were collected from fourfarms in the North-West of Spain with the aim of analysing counts ofvarious mesophilic bacteria and of determining the physical and chemical composition during different seasons of the year. Overall meanvalues for mesophilic aerobic micro-organisms (Standard Plate Counts,SPCs) were above 5.6 log cfu/ml, very similar to the counts on M17 agar(presumptive Lactococcus, 5.6 log cfu/ml) and higher than the countson MSE agar (presumptive Leuconostoc, 4.6 log cfu/ml) and on MRSagar (presumptive Lactobacillus, 4.4 log cfu/ml). Counts were generallyhigher in winter than in spring and summer, although no statisticallysignificant differences were found. The microbiological quality of rawgoat’s milk produced in the farms investigated in the North-West ofSpain is only partially in accordance with European Union standards.Hence, hygiene practices should be improved so as to decrease thestandard plate counts on some of the farms checked. The physical andchemical composition tests also showed higher values for fat, proteinand dry extract during the winter season. The average fat content (5.5g/100 ml) and dry extract (14.7 g/100 ml) were higher than the valuesnoted in other studies, making this of interest for cheese making
SN 2567-9538
LK http://hdl.handle.net/10612/11126
UL http://hdl.handle.net/10612/11126
NO Milk Science Internationa, 2019, vol. 72
NO P. 39-44
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 19-abr-2024