Fatores que afetam a qualidade global do leite produzido numa zona semiárida de estepe argelina

• Nabila Kara Faculty of Natural and Life Sciences, Ferhat Abbes University, Setif 19000, Algeria https://orcid.org/0000-0002-3882-3657
• Benalia Yabrir Faculty of Natural and Life Sciences, Ziane Achour University, Djelfa 17000, Algeria https://orcid.org/0000-0003-3538-8925
• Abbes Laoun Faculty of Natural and Life Sciences, Ziane Achour University, Djelfa 17000, Algeria https://orcid.org/0009-0002-5088-2980

Palavras-chave: ordenha, laticínio, microbiologia, fisico química

Resumo

O objetivo desta pesquisa é investigar o efeito da zona, estação do ano e ponto de coleta na qualidade do leite produzido em uma zona de estepe semiárida da Argélia. Durante as quatro estações do ano, separadas em cinco zonas, este estudo foi feito em 334 fazendas e 25 coletores. Envolveu 1336 amostras de leite. Os resultados obtidos mostraram que a qualidade global do leite é influenciada pela zona, estação do ano e ponto de coleta. O ponto de coleta se comporta de maneira semelhante à estação, exceto pH. Eles mostram um efeito altamente significativo (p ≤ 0,01) para Staphylococcus aureus a um efeito muito altamente significativo (p ≤ 0,001) para todas as outras características físico-químicas (acidez, densidade, ponto de congelamento, umedecimento, gordura, proteína e sólidos totais) e parâmetros microbiológicos (coliformes termotolerantes, germes aeróbicos a 30 °C, Listeria monocytogenes e Salmonella). Por outro lado, o efeito da zona é variável. É significativo (p ≤ 0,05) para Listeria monocytogenes, altamente significativo para ponto de congelamento e umedecimento e muito significativo para os demais parámetros, exceto para o teor de gordura e Salmonella que não foram influenciados pela zona. Entre outras coisas, o pH não foi afetado pelo ponto de coleta. Esta variabilidade na qualidade do leite é o resultado dos fatores acima mencionados, considerados de forma independente ou em combinação. O ponto de coleta destaca o efeito de mistura. A estação atua diretamente através da sua temperatura (condição de transporte e armazenamento do leite) ou indiretamente na alimentação dos animais e da área diretamente pelo seu clima ou indiretamente através da sua cobertura vegetal.

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