Quality of bovine milk produced in Brazil – physical-chemical and microbiological parameters: an integrative review
DOI:
https://doi.org/10.22239/2317-269X.01738Keywords:
Milk; Analysis Methods; Food Quality; Cattle; Food MicrobiologyAbstract
Introduction:Milk is a rich and essential food to human health. The quality of milk can be influenced by several factors. Objective:To conduct an integrative review of scientific articles available on the Capes portal of journals, focused on making a diagnosis of milk quality through analysis of physical-chemical and/or microbiological parameters. Method:The descriptor used in the research was “milk quality” and to exclude from the search all studies that did not refer to bovine milk, “NOT” “human, maternal, buffalo, goat, goat, sheep” was typed. The following search mechanisms were also selected: “last ten years”, “articles” and “any language”, generating a total of 5,084 articles. Of this amount, 15 articles published in the period from 2012 to 2020 were selected. Results:The analysis of the articles allowed to infer that the physical- chemical aspects did not show significant changes in most of the analyzed samples; however, 93% of the articles showed microbiological changes in the milk and, therefore, decreasing of its quality. Conclusions:There is a need for the adoption of good farming and manufacturing practices, besides effective ways of storing collected milk to guarantee its quality, without compromising the health of the consumer and the financial return of the producer.
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