Milk quality of properties with different technological standards

Abstract

ABSTRACT:This study aimed to assess the parameters of milk quality of properties with different technological standards. Twenty five properties were analyzed from 7 countries from the West of Santa Catarina, and classified according to production technologies (feeding, breeding and management practices in general), capital used in the activity, technological standard of machinery, equipment and infrastructure. Ten properties were classified as low technological standard, 8 intermediate standard and 7 high technological standard. The milk's quality data of each property (fat, protein, somatic cell count (SCC) and total bacterial count (TBC)) were supplied by dairy products, being used the average of the months of February, March and April of 2013. The data was subjected to multivariate statistical analysis and variance. It was found that the properties of low technological standard had higher fat content in milk, followed by intermediate and high standard which didn't differ. The protein contents were higher in the properties of low standard with relation to intermediate standard, being that the high-tech standard didn't differ from the other groups. With regard to TBC, the properties of low-tech showed higher values when compared to the other groups, while the SCC did not differ between the different technological standards. We concluded that the technological standard of the properties influenced the parameters of protein, fat and TBC, being that in according with increased of the level of technological of properties, there was a decrease in these parameters, except that SCC didn't show the same behavior, not being influenced by technological standards. The percentage variations in milk protein and fat were explained by racial pattern of the animals and the amount of concentrate supplied to the animals. The TBC was influenced by the milking hygiene practices, such as milking system's pre-disinfection and the use of hot water in the sanitation of the equipment.

Relation between bovine milk quality, production volume, and environmental variables in dairy farms

“…Freitas et al (2017) found higher percentage of fat and SCC in animals with lower milk yield (5-15 kg day) when compared to the group of higher productivity (over 30 kg day -1 ). Similar results were also found by Roza et al (2015) when comparing properties with a low technological standard compared to medium-and high-technology groups.…”

Udder health and milking technology on the Hungarian large-scale dairy farms

“…A SCC below 100,000 cells/ml is currently set as the physiological limit [8]. The main factor that affects the somatic cell count (SCC) is the presence of infection in the mammary gland (mastitis) that occurs by the invasion of microorganisms, which results in the increase of the animal defence cells (somatic cells) in the milk [9].…”

Impacto da mentalidade do produtor e do engajamento dos funcionários sobre a qualidade do leite

“…A maioria das fazendas produtoras de leite no Brasil apresentam algumas características em comum como baixa produção de leite por vaca, baixa qualidade do leite e baixo retorno econômico-financeiro (PAIXÃO et al, 2015;PICOLI et al, 2015;ROZA et al, 2015;NASCIMENTO et al, 2012). Uma das possíveis explicações para esta realidade pode estar no fato de que os produtores rurais não enxergam a fazenda como um negócio, ou ainda, que o produtor de leite não vê a sua propriedade como uma empresa.…”