Effect of Milking Systems on Raw Cow Milk Quality in West Algeria

Abstract

the objective of this study was to determine the effect of two different milking methods (hand milking, or milking parlor,), compare the safety of raw cow milk by evaluating these microbiological characteristics. analyses were conducted for (4) months from february to may from a farm (x) (20 cows) the first period (f) of february when milking conditions are normal (nc); the second period (s) from march to april; milking conditions are improved (ic), due to new milking techniques (installation of a 5x2 milking room) and the application of hygiene rules the study area is located around the city of tissemsilt, in northwestern algeria . microbiological analyses reveal;in general, are more loaded with detectable flora in the first operation (fx) compared to the second exploitation (sx). all parameters were evaluated staistically using r software using the t.. the fx displays generally higher values for "total aerobic-mesophilic flora (tamf)" compared to sx, with 70%(14s) unsatisfactory, the values ranging from 1,48*106 to 5,36*107. the sx, on the other hand, shows significantly lower values ranging from 1.2* 106 to 6.4*107 with 55%(11s) unsatisfactory. regarding the search for pathogenic germs (clostridium sulfito-reducers, salmonella), our results reveal the total absence of these germs in all our samples. the results showed that the introduction of mechanical milking instead of manual milking can improve the hygienic quality of milk , through the application of good hygiene practices have reduced the microbial load of raw milk samples tested. it emerges from this work and in the light of these results, the application of hygiene rules ensures a significant improvement in milk quality. therefore, sensitize and educate breeders on the application of good hygiene practices, store, collect under clean and hygienic conditions and finally provide storage and cooling facilities on the farm improves the microbiological quality and safety of milk.