Avaliação microbiológica e físico-química do leite de cabra no município de Gurjão-PB

Abstract

Dairy goat farming in Brazil has been growing in recent years, being a profitable, efficient activity, not needing large investments, besides being a highly nutritious product. The region of Cariri Paraibano has the support of the government in the implementation of social programs, however, the normative criteria are quite rigid in relation to the quality of the milk, if this is not favorable, this ends up damaging the payment for quality and industrial performance. Within this context, the objective of this study was to evaluate the physico-chemical and microbiological quality of goat’s milk from properties that are part of the Association of Caprinocultores of the Municipality of Gurjão (ACAPRIG) in the Paraiban Cariri. A total of 72 samples were collected during the months of April 2018 to June 2019, where were evaluated the physical-chemical composition and total bacterial count, somatic cell counts come from 30 samples collected during the months from March to June 2019. The physico-chemical analyses were evaluated by the Master Classic Complete (AKSON Produtos Eletrônicos Ltda.), the microbiological analysis was performed through Total bacterial counting and the diagnosis of CCS in milk through direct microscopy. Some averages found for composition of goat’s milk obtained good results, being within IN 37/2000: 4.18% fat, 3.38% protein, 5.00% lactose, 9.16% SNG, 1031.80 g/L density, The mean values of water (0.06%), salts (0.76%), and freezing point (-0.612º H) were not standard. CBT ranged from 3600 to 9.500.000 CFU/mL, and of the 72 properties evaluated, 13 were that permitted by the legislation for CBT which is 5 x 105 CFU/mL. For CCS, the variation was from 350,000 to 7,400,000 cells/mL, with an average of 1,523,600 cells/mL. Therefore, although the results of the physico-chemical and microbiological analyses presented mostly values within the allowed by the legislation, it still highlights the need for adjustments in some properties, especially with regard to milking hygiene.