PHYSICO-CHEMICAL AND MICROBIOLOGICAL CHARACTERIZATION OF MILK FROM JERSEY CATTLE IN PANAMA

Abstract

The physicochemical and microbiological composition that characterizes whole milk from Jersey cattle are important factors for the industrial processing of quality dairy products. The concentrations of proteins, carbohydrates, lipids, mineral salts, enzymes, vitamins and water constitute organic compounds and elements that determine the quality and nutritional value of whole milk from Jersey breed. The beneficial microbiological diversity existing in the whole Jersey milk, make up the biological indicators of lactic fermentation processes, for the manufacture of cheese, yogurt, fermented milk and others. In order to characterize whole Jersey milk in Panama, six sampling sites were selected in the Tierras Altas district in Volcán, Chiriqui, with a total population of 100 Jersey cows postpartum, from which a random sample of 50 cows was taken. A total of 24 milk samples were collected from July to August 2015, every 15 days. Main measured variables were carbohydrates, proteins, lipids, minerals, pathogenic bacteria, among others. Milk composition resulted 5,13% of carbohydrates, 3,60% of proteins, 3,93% of lipids and 0,96% minerals, more lactose and protein, with microbiological values under stablished standards. It is concluded that whole Jersey cattle milk grants high physicochemical and microbiological properties for the industrial processing.