Procedimentos de amostragem, armazenamento e qualidade do leite cru no oeste goiano

Abstract

Raw milk is a perishable food whose quality is directly related to herd health management, good milking practices, proper storage, and sampling procedures. This study aims to analyze the main factors influencing raw milk quality in the western region of Goiás state, with an emphasis on the stages of collection, preservation, evaluation, and compliance with current regulations. The methodology includes a review of technical and scientific literature on the dairy production chain, highlighting parameters such as Somatic Cell Count, Standard Plate Count, and physicochemical composition. Additionally, the impacts of pathogenic microorganisms and antibiotic residues are discussed, as they compromise food safety and market acceptance. Proper sampling, involving aseptic collection and transport under controlled thermal conditions, ensures the reliability of laboratory analyses. Brazilian legislation establishes strict standards for the production and inspection of raw milk. It is concluded that the quality of milk at its source directly affects industrial processes and consumer health, making the adoption of effective control practices at all production stages essential to ensuring product competitiveness and compliance with legal requirements.