SOME FACTORS RELATED WITH MICROBIOLOGICAL QUALITY OF RAW MILK OBTAINED IN FARMS AROUND GOIÂNIA (GO)

Authors

  • Albenones José de Mesquita UFG
  • Álvaro Bisol Serafini UFG
  • José Carlos Seraphin EMGOPA
  • José Leonides Ribeiro UFG

Abstract

The aim of this work is the evaluation of some factors that contribute to the microbiological and hygienic quality of raw milk, obtained at production level, placing emphasis to verify some important variables performance in raw production, like: spoil or free tail, pen floor types, strainers type utilized, etc, in relation to a group of present microorganisms; the counting of viable mesophilic aerobes, thermodurics and the most probable number of total coliform and the lactofiltration test.

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Published

2007-11-30

How to Cite

MESQUITA, A. J. de; SERAFINI, Álvaro B.; SERAPHIN, J. C.; RIBEIRO, J. L. SOME FACTORS RELATED WITH MICROBIOLOGICAL QUALITY OF RAW MILK OBTAINED IN FARMS AROUND GOIÂNIA (GO). Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics], Goiânia, v. 19, n. 1, p. 9–16, 2007. Disponível em: https://revistas.ufg.br/pat/article/view/2562. Acesso em: 2 jul. 2024.

Issue

v. 19, n. 1, Jan./Dec. 1989

Section

Research Article

License

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