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\hypersetup{pdftitle={Factors Affecting the Physicochemical and Microbiological Quality of Milk in the Region of Los Altos de Jalisco, México},pdfauthor={Marco A Lopez-Carlos, Roque G. Ramírez Lozano, Jairo I. Aguilera-Soto, Carlos F. Arechiga, Fabiola Mendez-Llorente},pdfsubject={Tropentag 2010: Abstract},pdfkeywords={Keywords: raw milk, microbiological characteristics, milk quality, physicochemical characteristics},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 14-16, 2010, Zurich}}\\[1ex] \Large{``World Food System  ---\\A Contribution from Europe''\\[2ex]}}
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\begin{center}
\Large{\textbf{Factors Affecting the Physicochemical and Microbiological Quality of Milk in the Region of Los Altos de Jalisco, México\footnote{\textbf{Contact Address:} Roque G. Ramírez Lozano, University of Nuevo León, Department of Food Sciences, Avenida Universidad S/n, 66450~San Nicolás de Los Garza, Mexico, \mbox{e-mail}: \email{roqramir@gmail.com}}\\[0.8ex]}}
\normalsize{\textsc{Marco A Lopez-Carlos$^{1}$, Roque G. Ramírez Lozano$^{2}$, Jairo I. Aguilera-Soto$^{1}$, Carlos F. Arechiga$^{1}$, Fabiola Mendez-Llorente$^{1}$}}
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\begin{itemize*}
\item[]{\small{\textit{$^{1}$University Autonomous of Zacatecas, Veterinary School, Mexico}}}
\item[]{\small{\textit{$^{2}$University of Nuevo León, Department of Food Sciences, Mexico}}}
\end{itemize*}
\index[author]{Lopez-Carlos, Marco A}
\index[author]{Ramírez Lozano, Roque G.}
\index[author]{Aguilera-Soto, Jairo I.}
\index[author]{Arechiga, Carlos F.}
\index[author]{Mendez-Llorente, Fabiola}
\begin{center}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
The raw milk quality is determined by its nutritional and hygienic conditions. The aim of this study was to determine the factors that affect physicochemical and microbiological characteristics of raw milk in Los Altos de Jalisco, México. Daily milk samples were obtained from 54 dairy farms, from January 1 to December 31 of 2008. The fat, protein, lactose, total solids (TS), non"=fat solids (NFS), acidity, cryoscopy, and density; as well as colony"=forming unit (CFU) and somatic cell count (SCC), were determined by standardised methods. The effects of season, farm size, water hardness, and sanitary conditions in the milking parlor (SC) (where, 1 =high sanitary conditions, and 3 =low sanitary conditions), were tested. Data were analysed as a repeated measures design using the PROC MIXED procedure of SAS. The season of the year significantly ($p < 0.01$) affects the SCC, with higher counts observed in summer (877\,$\times$\,106), which decreased in autumn (709\,$\times$\,106). Farm size did not affect CFU; however, a quadratic effect was observed for SCC with higher counts in farms with 101 animals or more. The water hardness influenced the microbiological characteristics, resulting in higher ($p < 0.01$) CFU counts and SCC by the use of hard water compared with those who had soft water (196\,$\times$\,106 vs. 126\,$\times$\,106 for CFU, and 748\,$\times$\,106 vs. 631\,$\times$\,106 for SCC). In addition, water hardness significantly affected  the percentages of fat, lactose, TS and NFS, resulting in higher percentages in milk from farms using soft water in its activities. Finally, the SC significantly affect ($p < 0.01$) the microbiological characteristics, showing a quadratic increase ($p < 0.01$) for both CFU and SCC, with a two"=fold increase for condition 3. Results from this study confirm the need for improved sanitary conditions and the monitoring of water hardness that is done washing the milking equipment. Moreover it became evident the need to make preventive medicine programs and stricter health controls for milk in the times of the year with higher incidence of subclinical mastitis and in herds with over 101 dairy animals. }

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\noindent \textbf{Keywords:} Keywords: raw milk, microbiological characteristics, milk quality, physicochemical characteristics
\index[key]{Keywords: raw milk}
\index[key]{Microbiological characteristics}
\index[key]{Milk quality}
\index[key]{Physicochemical characteristics}
\end{document}