PLATES

Abstract

This study aimed at evaluating the raw milk quality on farm level in Brazil as influenced by a plates’ pre-cooling carried out before refrigerated storage in bulk tank. Milk temperature, pH and total bacterial count were quantified. Monitoring was carried out until a constant temperature was reached. Control samples were not pre-cooled. The milk treated with plates’ pre-cooler presented in average, temperature of 8.91^o C, pH of 6.82 and bacterial count of 4.02 log CFU/mL, while control samples presented in average, temperature of 14.85° C, pH of 6.75 and bacterial count of 4.29 log CFU/mL. Results showed statistically significant differences between quality of pre-cooled and control milk as expressed by the studied parameters, suggesting that pre-cooling is an important way to enhance preservation of raw milk quality.

KEY-WORDS: Bacterial count. Farm. pH. Raw milk.