Raw cow's milk used for the production of artisanal products: microbiological and physicochemical quality

Raw cow's milk is widely used as an unpasteurized raw material for artisanal products; however, it is necessary to analyze its quality before obtaining the final product. Thus, the objective of this study was to evaluate the quality of raw milk used to produce artisanal products with regard to the physicochemical and microbiological limits established in Mexican regulations. The factors studied were the milking method and post-milking treatment used to assure milk quality. All analyses of the collected samples were carried out according to the official methodologies. Regarding mi-crobiological criteria, the results showed that the majority of the samples do not meet the established criteria for somatic cells (80%), mesophilic bacteria (90%), and total coliform organisms (83%). Conversely, the physicochemical analysis of milk samples showed that the content of protein, fat, lac-tose, and non-fatty solids met the specifications stipulated by national regulations (91%, 80%, 96%, and 93%, respecti-vely). In general, results reflected the poor microbiological quality of the milk used for artisanal products; this being the consequence of poor hygienic practices, impacting the final product quality.