Cambios e interacciones de los componentes de la leche durante periodos mensuales a lo largo de un año

• Tahire Darbaz Cyprus Health and Social Sciences University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology. Morphou, Cyprus
• Beyza Ulusoy Near East University, DESAM Institute. North Cyprus Mersin 10, Nicosia, Türkiye - Near East University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology. Nicosia, Cyprus
• Isfendiyar Darbaz Near East University, DESAM Institute. North Cyprus Mersin 10, Nicosia, Türkiye - Near East University, Faculty of Veterinary Medicine, Department of Obstetrics and Gynecology. Nicosia, Cyprus
• Feride Zabitler Tepik Near East University, Faculty of Veterinary Medicine, Department of Obstetrics and Gynecology. Nicosia, Cyprus
• Canan Hecer Cyprus West University. Famagusta, Cyprus
• Selim Aslan Near East University, Faculty of Veterinary Medicine, Department of Obstetrics and Gynecology. Nicosia, Cyprus

DOI: https://doi.org/10.52973/rcfcv-e34483

Palabras clave: Leche cruda en tanque, recuento de células somáticas, leche cruda, bacterias totales, calidad de la leche

Resumen

Este estudio se llevó a cabo recogiendo muestras de leche en tanque cada mes, de un total de 240 explotaciones que mejorar redacción durante un año. Recuento de células somáticas (SCC), recuento bacteriano total (TBC), algunos elementos nutricionales (lactosa, proteínas, caseína, grasa) y algunos parámetros fisicoquímicos (materia seca, materia seca magra, punto de congelación, densidad, ácidos grasos libres, Soxhelet Se analizó el grado de acidez Henkel) y el ácido cítrico. De acuerdo a los resultados; Los TBC alcanzaron su nivel más alto en marzo (M), abril (A) y junio (J) (835,07 x10³; 940,25 × 10³ y 1007,30 × 10³ ufc·mL^–1), mientras que, entre julio (Ju) y diciembre (De), los TBC (446,09 × 10³ y 795,15 × 10³ ufc·mL^–1) fueron mas bajos nivel significativo (P<0,001). El RCS más alto se encontró en M, A y mayo (Ma), mientras que el RCS más bajo se encontró entre septiembre (S) y De. Entre S y De, cuando el SCC disminuyó (varió entre 236,13 × 10³ células·mL^-1 y 284,43 × 10³ células·mL^-1 ; P<0,05). Se encontró que los valores de lactosa eran significativamente más altos en primavera y verano en comparación con otros meses. Se determinó una disminución significativa en los valores de proteína en los meses de verano respecto a noviembre (N) y De (P<0,05; P<0,01). También se reveló que los valores de caseína fueron más altos en los meses de verano de mayo a agosto (Au) en comparación con los otros meses más bajos (P<0,01). Para los parámetros físico–químicos, se determinó que los valores de sólidos no grasos (MS) y punto de congelación (FP) disminuyeron significativamente durante los meses de verano (P<0,01; P<0,001). Los resultados obtenidos muestran que los parámetros en cuestión se ven afectados estacionalmente, pero estos parámetros cambian dependiendo de los cambios en los valores tanto de TBC como de SCC (alto nivel de correlación positiva o negativa).

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