Análisis del control de calidad de leche cruda de vaca para ser considerada apta en el consumo humano

Abstract

Milk is considered an essential food, especially for children, it provides a large amount of protein, calcium, magnesium, selenium, riboflavin, cyanocobalamin and pantothenic acid. Raw milk is obtained directly from healthy cows, it has not been heated or subjected to any kind of analysis. All food has the possibility of being contaminated, the precautions to be taken are related in the first place to hygiene, cattle care and healthy feeding, that is why technical standards have been implemented to help ensure that the milk is of quality, such as organoleptic analysis to evaluate the physical characteristics, physicochemical tests to determine density, total solids, ash, acidity, protein, presence of veterinary residues, among others. The analysis of the presence of chemical contaminants; which can be caused by the environment in which they live, can also be related to food or cleaning products that can be used, the most common is the presence of lead or aflatoxin M1, and microbiological analysis; for the presence of bacteria that are born by poor hygiene and care of both the animal and its environment, by poor storage of milk when transporting it, the same that can trigger diseases in consumers. The objective of this research is to demonstrate the existence of quality control tests for raw cow's milk by means of a bibliographic review that will allow it to be considered fit for human consumption.