English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Milk is an animal food of exceptional nutritional value for human consumption. It is also an excellent culture medium for the multiplication of microorganisms, including pathogens wich can also serve as a source of infection for zoonotic diseases. The hygiene of milking, before during and after greatly influences the bacteriological quality attribute, work has been done to evaluate the restructuring of the procedures of cleaning the milking machine through bacteriological analysis of the surfaces of different parts of the milking and of the raw milk. A study was situated on a farm in the municipality of Urutai in the south eastern part of Goias. A survey was conducted with thirty animals that gave a daily output of 300 liters of milk. The milking machine used in this study was “The Pionner”. This machine holds eight conections channeled through a storage tank and cooling system that has a capacity of 800 liters. The cleaning procedure used was modified and adapted to the one already employed by the farm, but increased were frequencies of some procedures and constant monitoring of concentrations of time and temperature. Raw milk samples were collected and after the supervised procedures of the sanitization of the milking machine. It was noted that even before the adoption procedures for hygiene , the bacterial counts were within recommendation by the World Health Organization (WHO). After adopting these procedures. The surfaces of the hoses and cooling tanks contained less colonies of bacterial forming units per square meter CFU/m≤. There was also a reduction of more than on log cycle in the number of mesophilic and psicotrophic adhesions that adhered on the surfaces of the milking systems. The average counts of aerobic heterothophic mesophilic and psicotrophic bacterias before the intervention of the assisted procedures were below 10 6 CFU per 1ml. After the assisted procedures those numbers above dropped to 1.7x10≥ power and 4.5x10≤ to power respectively for mesophilic and psicotrophic substances. The assisted procedures demonstrate that a change of attitude o on the adoption of appropriate techniques for milking hygiene is a strategy for improving the bacteriological quality of milk.

Avaliação microbiológica em ordenhadeira mecânica antes e após adoção de procedimento orientado de higienização