MICROBIOLOGICAL AND PHYSICAL-CHEMICAL PROFILE OF GOAT MILK IN THE SEMIARID REGION OF THE SAN FRANCISCO VALLEY

Resumo

In Brazil, the largest goat herd is in the Northeast, especially in Bahia and Pernambuco, which are the first and second states in number of goats. The semiarid region of San Francisco Valley still lacks studies on determination of parameters for the goat milk produced. The aim of this study was to characterize the microbiological and physical-chemical profile of goat milk produced in the semiarid region of the San Francisco Valley in accordance with current legislation. Forty-two samples of goat milk were obtained from six municipalities in the semiarid region of the San Francisco Valley (Juazeiro, Uauá, Senhor do Bonfim, Curaçá, Jaguarari and Petrolina), with seven samples per municipality, and the microbiological and physical-chemical parameters were analyzed. The microbiological analyses were Total Aerobic Mesophilic Bacteria (TAMB) and Lactic Acid Bacteria (LAB) counts, enumeration of total and thermotolerant coliforms and Escherichia coli research. Indirect measurement of Somatic Cell Count (SCC) was also performed. The physical-chemical tests performed were acidity, Freezing Point Depression (FDP) and quantitative determination of fat by the Gerber method. There were significant differences for microbiological analyses in the cities studied. In the samples, LAB was predominant among the microorganisms examined and E. coli was detected in all municipalities. For physical-chemical parameters, there was no significant difference only for FDP. The microbiological and physical-chemical characteristics were markedly separate by Principal Component Analysis (PCA). The cities of Petrolina and Juazeiro were characterised by greater quantification of fat and indirect SCC, respectively. In Uauá, Curaçá, Jaguarari and Senhor do Bonfim, the parameters for total coliforms, FDP, E. coli and acidity stood out, respectively. The microbiological results are indicative of the need for hygienic practices during milking to obtain better milk quality.