Najznačajniji aspekti utvrđivanja ukupnog broja mikroorganizama u svežem mleku krava

Milk is synthesized in specialized cells of the mammary gland and is virtually sterile when secreted into the alveoli of the udder. Beyond this stage of milk production, microbial contamination сan generally occur from three main sources; from within the udder, from the exterior of the udder and from the surface of milk handling and storage equipment. The health and hygiene of the cow, the environment in which the cow is housed and milked and the procedures used in cleaning and sanitizing the milking and storage equipment are all key in influencing the level of microbial contamination of raw milk. Equally important are the temperature and length of time of storage, which allow microbial contaminants to multiply and increase in numbers. Ail these factors will influence the total bacteria count or Standard Plate Count (SPC) and the types of bacteria present in bulk raw milk. Microbial contamination of raw milk сan occur from a variety of microorganisms from a variety of sources. Because of this, determining the cause of bacterial defects is not always straightforward. Though there is often one source of bacteria that cause high bulk tank counts, high bacteria counts can also result from a combination of factors (i.e. dirty equipment and marginal cooling). In some cases, selective plating procedures or bacterial culturing may be useful in identifying the source of high bacteria counts on the farm.Mleko se sintetiše u specijalizovanim ćelijama mlečne žlezde i ono je sterilno u momentu sekrecije u alveolama vimena. Mikrobiološka kontaminacija mleka može generalno nastati iz tri osnovna izvora unutrašnjosti vimena, eksternih površina vimena, površina aparata za mužu i opreme za skladištenje. Zdravstveno stanje i higijena krava, uslovi gajenja i muže, kao i postupci čišćenja i sanitacije aparata za mužu i opreme za skladištenje su najznačajniji elementi koji utiču na nivo mikrobiološke kontaminacije sirovog mleka. Podjednako značajni su temperatura i dužina vremena skladištenja, odnosno faktori koji omogućavaju mikrobiolokim kontaminentima da se umnožavaju i povećavaju u broju. Svi ovi faktori mogu uticati na ukupan broj bakterija, kao i na vrstu bakterija koje se nalazi u sirovom zbirnom mleku rezervoara