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International Journal of Dairy Science

Year: 2011 | Volume: 6 | Issue: 1 | Page No.: 13-28
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Authors

H. Tormo

C. Agabriel

C. Lopez

D. Ali Haimoud Lekhal

C. Roques

Keywords

Research Article

Relationship between the Production Conditions of Goat’s Milk and the Microbial Profiles of Milk

H. Tormo, C. Agabriel, C. Lopez, D. Ali Haimoud Lekhal and C. Roques
The balance between microorganisms of technological interest and others in raw goat’s milk have to be controlled to obtain good quality raw milk cheese. The aim of this study was: (1) to determine the microbial characteristics of goat’s milk and (2) to evaluate factors that may have a potential influence (season, management practices). Thirty eight resulting farms were selected. A survey was carried out to qualify the management practices. A total of 228 milk samples were analyzed in spring 2006 and winter 2007. Microorganisms were counted in specific culture media. Statistical analysis was done to study the links between microbial composition of milks and management practices. The average Total Bacterial Count was 3.6 log10 cfu mL-1. The major species were coagulase-negative staphylococci and, to a lesser extent, mesophilic acidifying bacteria, micrococci and corynebacteriaceae. Less than 60% of the milk samples were found to contain coagulase-positive staphylococci at very low levels. The levels of the main groups of microorganisms were significantly lower in Winter 2007. Microbial clusters of milk were established for the two seasons. These clusters differed in the levels of microorganisms, especially in the levels of mesophilic acidifying bacteria and micrococci and corynebacteriaceae. The relationship between management practices and microbial clusters of milk have underlined the importance of mixed practices depending on the season. The nature of the bedding and the temperature of the milking machine cleaning are the two mains factors closely linked to the microbial profile of milks. Present results underlined that it may be possible with a judicious choice of practices to increase the levels of mesophilic acidifying bacteria and micrococci and corynebacteriaceae, bacteria of technological relevance for the cheese making process, without altering the levels of undesirable bacteria (Pseudomonas spp., coagulase-positive staphylococci).
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