Evaluación de la calidad de la leche cruda e implementación de un Manual de calidad en el centro de acopio: Asociación el Panecillo, Tungurahua.

Abstract

The purpose of this research was to evaluate the physical-chemical, microbiological and organoleptic characteristics of raw milk and implement a Quality Handbook in the center Panecillo Association. Before training, the milk presented plant material and insects residues. Through the training, the appearance of the same is improved. An ultrasonic scanner EKOMILK was used for the physical-chemical analysis, where it was observed a percentage of improvement with the implementation of the Quality Handbook. These percentages were density of 0,2%; 11,62 % fat; non-fast solids 8,32 %; 10,58 % protein; pH 1,05 %; 73,59 water; 6,6 % acid and 18,62 % ash. Microbiological analysis was performed to evaluate the reduction time of methylene blue and Bacterial Count colony forming units (UFC) (Category A: good) Coliforms 60872 UFC and E. coli 56 UFC before and after the training same values: > 5 hours TRAM (Category A: good) Coliforms 15017 UFC and E.coli 83 UFC. An analysis was performed to detect the presence of preservatives (Hydrogen Peroxide), neutralizing alkaline (carbonates and bicarbonates), adulterants (Starch), somatic cells, veterinary drug residues by AuroFlowBTS COMBO STRIP TEST KIT reaction method and protein stability (alcohol test) obtained, both before and after the training a negative result in each indicator. From the study results, we can conclude that the training and implementation of the Quality Handbook improved organoleptic and physico-chemical parameters of quality of raw milk, being within the standard indicators of current NTE INEN Ecuadorian 9:2012. According to the Venezuelan standard COVENIN 903-93 microbiologically milk is third class, which is not being suitable for direct raw milk consumption.