Evaluación de Diferentes concentraciones de Tintura de Ajo como Sellador de Ubres Post Ordeño para Mejorar la Calidad de la Leche en Cuatro Fincas de la Parroquia Ingapirca de La Provincia del Cañar.

Abstract

on the farms "EI Castillo", "Pertaspata". "Pucara and Chacuray who are aware of the Ingapirca paToquia, province of Cañar, different milk contractions were evaluated, obtaining as results: the pH of the milk was 6.20 and 6.67, a value that corresponds to acceptable in the dairy industry, it can also be manifested n op pepe Jeolou eed oyopuo sod sagn op opeos ouoo ole op n That the reductase test ensured a good quality milk (> 3 hours) in the 4 farms and with the 3 concentrations of garlic tincture: the use of the treatment control, allowed to obtain a milk with a lower percentage of fat 3 69%). and in the El Castillo farm "milk with a lower percentage of fat 6.65% was obtained) in the same way it presented a lower percentage of protein (3.16%). Finally, it can be mentioned that the use of garlic tincture at 20% reduced Staphylococcus aerus to 25.00 1 20 CFUlg; The most economical treatments are concentrations of 10 and 15% of garlic tincture, with which a benefit of 11 cents for each dollar of investment was achieved. Being able to recommend the use of concentrations of garlic tincture, up to 20% to seal the teats in the control of subclinical mastitis, since with this level the microbial load of Stafilococus aerus and Escherichia coli was reduced,