Composição físico-química e contagem de células somáticas do leite de cabra cru no município de Jaguaretama – CE

Abstract

Dairy goat farming in the state of Ceará has grown significantly in recent years, both in terms of the number of animals, genetic improvement for dairy production and the number of rural properties diversifying their activities and using goat's milk production as another source of income. The municipality of Jaguaretama, located in the Jaguaribe Valley in the state of Ceará, provides a favorable and viable environment for dairy goat production. The aim of this study was to analyze the physicochemical characteristics and somatic cell count (SCC) of raw goat's milk in the municipality of Jaguaretama - CE. A sample of goat's milk was collected from each of the 15 properties participating in the study, using a composite sample taken from inside the milk container, packed in individualized bottles, each containing a Brononata® preservative tablet, sealed and sent to the clinical of milk laboratory in Piracicaba/SP. Based on the results of the analyses, which were compared with the parameters of current federal legislation, the following average values were obtained: fat: 3.00 g/100g; protein: 3.33 g/100g; lactose: 4.24 g/100g; total solids: 11.60 g/100g; defatted dry extract: 8.60 g/100g.The average results for urea nitrogen: 21.25 mg/dL; and somatic cell count (SCC): 944.27 x thousand cells/mL, which are not included in IN Nº 37 (MAPA, 2000), were compared with standards established in the literature. In view of the above, this study found that, on average, the standards for fat, protein, lactose, total solids and defatted dry extract met the requirements of the regulations. The values for urea nitrogen showed samples with results above the parameters according to the literature. The average result obtained for SCC was within the permissible range according to the literature, although the results for each property should be assessed individually. As a result, it is necessary to carry out fieldwork with goat milk producers to provide training in good manufacturing practices, milking hygiene, management and food nutrition, and to implement periodic actions to monitor and analyze goat milk quality.