Control de calidad en la producción de leche mediante indicadores físico-químicos y microbiológicos en la parroquia Calceta
Milk quality is a constant challenge for cattle production systems in tropical areas, where physicochemical and microbiological variations compromise its safety. This study evaluated milk quality in the parish of Calceta (Manabí, Ecuador) through a comprehensive analysis of physicochemical parameter...
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| Format: | bachelorThesis |
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2026
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| Online Zugang: | https://repositorio.espam.edu.ec/handle/42000/2895 |
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Tag hinzufügen | Zusammenfassung: | Milk quality is a constant challenge for cattle production systems in tropical areas, where physicochemical and microbiological variations compromise its safety. This study evaluated milk quality in the parish of Calceta (Manabí, Ecuador) through a comprehensive analysis of physicochemical parameters—pH, density, fat, protein, lactose, and total solids—and microbiological parameters—mesophilic aerobes, Enterobacteriaceae, and Staphylococcus aureus—complemented by the California Mastitis Test. A non-experimental, observational study with a stratified probabilistic design was conducted, analyzing 240 samples from manual milking and tank storage, processed under standardized analytical protocols. The pH (6.70 and 6.63) and acidity (0.145% and 0.150%) values remained within the normative ranges, indicating slight variations associated with storage. The nutritional composition showed stability in density (~1.030 kg/m³), lactose (~4.8%), total solids (12.3–12.5%), protein (3.2–3.3%) and fat (3.2–3.3%), with minimal fluctuations attributable to handling. Microbiological analysis revealed high loads of mesophilic aerobes (2.87×10⁶ CFU/mL) and concentrations of S. aureus above the norm (≈2,846–3,246 CFU/mL). Enterobacteriaceae were close to the acceptance limit, while storage without refrigeration did not reduce the microbial load. The incidence of mastitis was low (0.41%), reflecting health effectiveness. Correlations showed very strong associations between total solids, protein, and lactose (0.98–0.99) and moderate negative relationships between pH and microorganisms. In conclusion, the results highlight gaps in quality control and the need to strengthen management strategies to ensure safety and nutritional stability. |
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