The study aimed to assess the microbiological conditions and conservation, to the Good Agricultural Practices (GAP) in the production of milk. Hygiene during the process of obtaining and storage of milk in the dairy property can be determined by using the total bacteria count and Somatic cell count. The development of milk production chain followed by the desired quality for the product are challenges of rural producers, in order to guarantee the consumer a product safe, nutritious and healthy, free from microbiological contamination. With that, the implementation of the BPA's, from the moment of your arrival to the milking to dairy farm for your processing is important to preventing possible contamination during the process of obtaining of the final product. Therefore should follow standards for obtaining a good raw material.

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