Martínez Miranda, María MarcelaDíaz Arango, Félix Octavio2020-12-102020-12-102016Revista Producción + Limpia - Enero - Junio de 2016. Vol.11, No.11909-0455http://hdl.handle.net/10567/2880The quality of raw milk is very important for the competitiveness of the dairy production chain and it is assessed with microbiological and physical-chemical parameters. Objective. To evaluate the hygienic and compositional quality of raw milk from dairy industries located in Manizales. Materials and methods. 42 samples of raw milk supplied by several farms were analyzed, by means of laboratory tests. Results. An average acidity of 0,16 %m/V, plus 1,031 (g/mL/20 °C) of density, 3,44 % of protein, 3,39 % of fat and 12,86 % of total solids were found. All of these values were within those established by the regulations. The average value of mesophilic aerobics was 3,5 x 106 UFC/mL, with 33% of the samples above the ratio established by resolution 017/2012; Prevalences of 24 %S. aureus, 2,4 % de Salmonella spp., 7,1 % de L. monocytogenes, 33,3 % de E. coli0157:H7 y 1,5 % de Brucella spp were also found. No traces of antibiotics weredetected. Conclusions. In general, the raw milk from dairy industries in Manizaleshad a standard quality, in terms of its hygienic and compositional properties. However, the considerable percentage of samples with high numbers of mesophilic aerobics and the presence of pathogens that can affect the hygienic quality of raw milk and bring problems for the elaboration of dairy products, reduction of the price paid to producers and potential risks for the consumers ́ healthesAcceso abiertoCorporación Universitaria LasallistaÁrea Metropolitana del Valle de AburráControl de calidadAnálisis físico químico de alimentosAnálisis microbiológico de alimentosLegislacióninfo:eu-repo/semantics/openAcces