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Lait 73 (1993) 473-474
DOI: 10.1051/lait:19935-645
Qualité bactériologique du lait cru de chèvre en Italie
R. LodiCentro per lo Studio Tecnologico, Bromatologico e Microbiologico del Latte, CNR, Via Celoria, 2, 20133 Milano, Italie
Abstract - Bacteriological quality of raw goat's milk in Italy
Cold storage of raw goat's milk at 4-6°C and the introduction of bacteriological analyses have given good results. Average values of total microflora in raw milk over the past 5 yr have shown an improvement in quality. Nevertheless, it is still advisable to increase official controls and organize more effective technical assistance.
Résumé - Le stockage du lait de chèvre à la ferme à une température de 4-6°C et l'introduction des analyses bactériologiques ont donné de bons résultats. Les valeurs moyennes de la flore totale constatées sur le lait cru de chèvre sur les 5 dernières années montrent une amélioration de la qualité. De toute façon, il faudrait augmenter les contrôles officiels et organiser une meilleure assistance technique.
Key words: goat's milk / hygiene / quality / Italy
Mots clés : lait de chèvre / hygiène / qualité / Italie
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