Hygienic-sanitary quality in family farm goat milk production

Dairy goat farming became on a profitable activity for small and medium family producers. Thus, goat milk constitutes excellent culture media for the development of undesirable, spoiling and pathogenic microorganisms. Thus, the present study evaluated the microbiological quality of goat milk and dairy derivatives, in order to provide family farmers support and encouragement to adoption of food safety in production chain. A total of 25 samples were evaluated, including refrigerated raw goat milk, goat cheese with or without spices and goat milk caramel. Microbiological analyzes included mesophilic and psychrotrophic bacteria, total coliforms and Escherichia coli, Staphylococcus aureus, yeast and molds enumeration and Salmonella spp detection. Mesophilic and psychrotrophic bacteria, total coliforms and fungi enumerations of most goat milk and cheese samples presented values above the limit established by Brazilian legislation. In only five samples Staphylococcus aureus were detected, being four of goat milk and one of cheese, and most of the isolates were susceptible to antimicrobials of animal and human use. All samples were absent to Salmonella spp.. Goat milk caramel was the best microbiological profile product.