Caracterização do sistema de produção e qualidade do leite caprino produzido no semiárido.

Abstract

Throughout the world, there is a great concern with the production and incentive of the consumption of goat milk and derivatives. Thus, the knowledge of the factors that affect the nutritional composition of milk is very important to ensure that the food reaches the consumer insurance. In this sense, this study aimed to evaluate the level of adoption of hygienic practices of producers and the quality of the milk. Were evaluated 160 properties, collecting samples of milk in natura during the period of 24 months, and kept under refrigeration for analysis. At the time of collection a questionnaire was applied to diagnosis of systems of goat milk production in this region. The data were analyzed by means of descriptive statistical analysis, using the SPSS 17.0. Regarding the characterization of sanity, 73% of the producers perform cleaning of the room before and after milking. However, 94.8% of the producers do not eliminate the first jets of milk and only 29.2% using the TELADA mug test for identification of clinical mastitis. Only 41% of the producers carry out pre-dipping and post-dipping and 30.2% apply iodine solution. And only 8.3% of the producers use disposable paper towels. However, 92% of the producers still use fabric towel. It was also observed that 99% of the properties store the milk in pails or drums, without refrigeration. For the microbiological analysis, 51.9% of the properties are in accordance with the IN 37 for mesophilic aerobic bacteria (CFU/mL). As for Staphylococcus aureus, 5.6% were contaminated. The count of coliforms had high value. Regarding Salmonella spp. was detected in two samples (1.3%). In relation to the somatic cell count, we found that 86% of the properties presented CCS above one million cells per mL. For the physical-chemical analysis, we observed that, on average, the goat milk is in accordance with the minimum parameters established by Brazilian legislation for protein, fat, density and acidity. The study demonstrated the vulnerability of contamination of the milk from several sources, and that through this it is possible to draw for family farmers plans and strategies to produce a goat milk with quality standard compatible to the needs of the processing industries. Furthermore, the analysis of the data resulting from the application of questionnaires originated important information for defining the next lines of action to be taken.