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Milk quality is determined by parameters of composition and hygiene. The compositional quality of milk is mainly influenced by nutritional, managerial and genetic factors. Furthermore, it is affected by proteolytic enzymes. These are either inherent to milk secretion, associated with leukocytes in mastitic milk, or synthesized by psychrotrophic bacteria that contaminate milk (10, 26). Proteolytic activity seems to be partly related to elevated somatic cell counts of raw milk (8, 23, 24). The hygienic quality of milk is influenced by pathogenic organisms, saprophytic microorganisms, residues, and other contaminants (18). Hygienic control measures are necessary in order to achieve a “clean, safe,

Aspects de la qualité microbiologique de lait de vache dans une coopérative de petits éleveurs à Turrialba au Costa Rica