The Hygienic Quality of Raw Romanian Goat Milk Depending on the Milking Season

• Main Authors: Zorica VOŞGAN, Lucia MIHALESCU, Stela JELEA, Anca DUMUŢA, Flavia POP
• Format: Article
• Language: English
• Published: AcademicPres 2018-05-01
• Series: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Agriculture
• Subjects: microorganisms, milk, traditional
• Online Access: http://journals.usamvcluj.ro/index.php/agriculture/article/view/12945

The milk samples were yielded by manual milking from a goat farm that was maintained in extensive system, at monthly intervals during the production period (spring, summer, autumn). Goat milk from a traditional stall in the Maramures County, depending on the lactation period and the season has been analyzed in this study. The milk samples were collected aseptically and transported in laboratory for microbiological analysis. During springtime, when milking is done three times a day, and the amount of milk is higher, the total number of germs is 77.8×103 CFU/ml. A smaller number compared to the number of microorganisms recorded in the summer (97.3×103 CFU/ml) when milking is done twice a day and there are higher temperatures. During autumn, in the conditions of low milk production, at the end of the lactation period and when the samples are harvested only once a day, the number of microorganisms was 81.5×103 CFU /ml. Somatic cells from milk indicating an excess of the normal values especially towards the end of the lactation period. Particular attention should be paid to hygiene conditions when handling milk, to improve its quality. Thus, goat milk has a higher bacterial load (SPC) during summer, and SCC exceeds the recommended limits, especially in the autumn.