Milk quality of properties with different technological standards

Authors

  • Lenilson da Fonseca Roza Universidade do Estado de Santa Catarina
  • Leandro Sâmia Lopes Universidade do Estado de Santa Catarina
  • Flávio José Simioni Universidade do Estado de Santa Catarina
  • Aleksandro Schafer da Silva Universidade do Estado de Santa Catarina
  • Evandro Paulo Schonell Escola Superior de Agricultura Luiz de Queiroz
  • José Rodolfo Reis de Carvalho Universidade Federal de Lavras

DOI:

https://doi.org/10.14393/BJ-v31n6a2015-26340

Keywords:

Dairy Cattle, Production Technologies

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.

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Published

2015-11-17

How to Cite

DA FONSECA ROZA, L., SÂMIA LOPES, L., SIMIONI, F.J., SCHAFER DA SILVA, A., SCHONELL, E.P. and REIS DE CARVALHO, J.R., 2015. Milk quality of properties with different technological standards . Bioscience Journal [online], vol. 31, no. 6, pp. 1760–1770. [Accessed3 December 2022]. DOI 10.14393/BJ-v31n6a2015-26340. Available from: https://seer.ufu.br/index.php/biosciencejournal/article/view/26340.

Issue

Section

Agricultural Sciences