Estándares y parámetros microbiológicos y bromatológicos sobre los niveles y valores que determinan la calidad de la leche

Abstract

Milk is one of the most consumed foods by the human being due to its high nutritional value, that is why this bibliographic research work shows which are the microbiological and bromatological standards and parameters, the organoleptic characteristics: color, flavor, smell and consistency, nutritional composition: water, fats, proteins, enzymes, minerals and vitamins that milk must have in order to have an optimum quality. It can be divided in two, main references: 1. Physical-chemical composition: density, acidity, fats, proteins and total solids, 2. Microbiological standards: count of somatic cells, mesophilic bacteria and coliforms that comes to make the hygienic and sanitary quality related to the microbial capacity of the milk that allows to know if it is apt or not to be processed and that it is innocuous for its consumption, in the development of the case a difference is made between the countries like: Mexico, Colombia and Peru in relation to the quality of the milk in Ecuador based on the INEN 2012 Standards that accept the count of high mesophiles that are medium per CFU (Colony Forming Units), which can affect the quality of the milk, compared to other countries that accept the limit of mesophilic bacteria, the margin of difference with other countries is little, which indicates that there is a uniformity in the nutritional impositions that are asked for the obtaining of raw material, in general the countries have established Technical Alimentary Norms giving importance to the nourishing security.