Evaluación de las características sensoriales, fisicoquímicas y microbiológicas de la leche cruda del criadero “Brown Swiss Jr”, parroquia Chiguaza, provincia de Morona Santiago – Ecuador, 2023

Abstract

The aim of the research project was to evaluate the sensory, physicochemical and microbiological characteristics of raw milk from the "BROWN SWISS JR" dairy in the parish of Chiguaza, province of Morona Santiago - Ecuador, 2023. A comparison was made according to the Ecuadorian technical standard NTE INEN 9:2012 "raw milk. Requirements" with the results obtained it was identified that; The physicochemical analysis, when establishing the density, maintained a maximum total average of 1.033 g/ml, which is within the established norms, likewise the pH had an average of 6.55, however, the protein with an average of 3.34 g/ml, fat with an average of 3.55 g/ml and non-fat solids with an average of 9.09 g/ml, maintain some variation that depends largely on the animal management carried out within the "Brown Swiss JR" hatchery. The microbiological analysis determined the presence of total aerobes with a total average of 1118.6 CFU/ml, fecal coliforms with an average of 135 CFU/ml and finally the presence of Escherichia coli with an average of 43.85 CFU/ml, which means that the averages obtained are below the limits established by the INEN 9:2012 standard, likewise a bibliographic comparison was made to determine the results in an impartial manner. The qualification of the sanitary hygienic measures of the "Brown Swiss JR" hatchery according to the technical resolution N° 0217 established by Agrocalidad was 58.40% of compliance; therefore. It is concluded that the pre and post milking process needs to be improved in order to reduce contamination and the product is of better quality.