SAFETY AND QUALITY OF CRUDE COW MILK, WHICH MADE BY COLLECTIVE FARMS
DOI:
https://doi.org/10.31548/ujvs2019.03.010Abstract
Overabundant of a general bacterial pollution, the maintenance of somatic cells, an inhibitory substances presence and added water are the basic hygienic indicators which reduced quality fresh (crude) cow milk.
For research, modern reconstructed dairy farms were used, where milking is carried out in milking halls and adheres to all sanitary norms and hygiene requirements and old farms where milking is carried out in milk pipelines and portable milking machines and satisfactory sanitary requirements are met.
The obsolete equipment farms have not special clean and disinfectant detergents to sanitary equipment processing. Part of premium quality milk, fully responds of European requirement’s, which these collective farms give for processing was 8.3% only. The basic milk part (61.8 %) from these farms corresponded to the higher and first quality class, the milk share of the second class of quality made 14.5 %. Also it is identified that the considerable part of made milk (15.4 %) was not classified quality.
According to results of somatic cells maintenance check, farms with a modern equipment’s got premium class quality milk and this index was in 2.6 times smaller in comparison with the farms, using obsolete milking technology. This is due to the fact that modern technology involves the milking of cows suffering from subclinical mastitis in individual milking halls. This condition does not always carried out by farms with obsolete equipment.
Principal cause of decrease quality class and milk safety by these farms to become a consequence of high maintenance somatic cells level and microbiological pollution, it is result of sanitary pre-milking, processing of dairy vessels requirements default and untimely & inefficient milk cooling.
Keywords: fresh (crude) cow milk, quality and safety, bacterial pollution, preprocessing, a sanitary condition of the dairy equipment.
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