Bibliographic citations
Revilla, T., (2019). Evaluación de la calidad de leche fresca en cuatro procesadoras lácteas en la zona del Alto Mayo, región San Martín [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/4882
Revilla, T., Evaluación de la calidad de leche fresca en cuatro procesadoras lácteas en la zona del Alto Mayo, región San Martín []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2019. http://hdl.handle.net/11458/4882
@misc{renati/1057725,
title = "Evaluación de la calidad de leche fresca en cuatro procesadoras lácteas en la zona del Alto Mayo, región San Martín",
author = "Revilla Mendoza, Tomas",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2019"
}
The aim of this research was to evaluate the physical, chemical and microbiological quality of fresh raw milk in four dairy processors of the Alto Mayo area, San Martin region, as well as to determine the significant differences between these parameters. For this purpose, measurements were made of the product's density, pH, lipid composition, protein content and total solids, as well as its microbiological (coliforms and mesophilic aerobes) and hygienic (reductase test) properties. Descriptive statistics were used and the comparison of averages was performed using Duncan's test at 5%. The average density of the milk samples was 1.0307 g/mL with a minimum value of 1.0295 g/mL and a maximum of 1.0334 g/mL. The average acidity value was 0.156%, being statistically equal in the four processors. The average fat content was 3.315%, with minimum and maximum values of 2.44% and 4.23%, respectively. The average protein was 3.214% and total solids was 12.46%, with significant differences in the percentages of these parameters between the San Marcos processor and the other three dairy processors. The average number of mesophilic aerobes was 4.75 x 105 cfu/mL and the average number of coliforms was 3.97 x 103 cfu/mL. The reductase test for all the companies exceeded 4 hours. It can be affirmed that the four companies process milk of good physicochemical quality of regular microbiological quality having as reference standard NTP 202.001(2016): Milk and dairy products.
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