原乳의 衛生과 組成에 關한 硏究

A study on hygiene and composition of raw milk

The raw milk specimens collected from 47,929 cows reared at 6,046 farms in Inchon were tested to determine the components and the disqualification rates for 4 years (1985~1988). The total disqualification rates were 0.23%. By the seasons, the disqucalification rates were showed as high in the order summer, spring, autumn and winter. By the causes of disqualification of the raw milk, rates of rancidity, T.T.C test, specific gravity, sediment test and the other tests were 83.28%, 8.63%, 4.12%, 0.68% and 2.2%, respectively. According to the degree of contamination of microbials in the raw milk by the resazurin reduction tests, the 1st grades of the milk were 63%, the 2nd grades 27% and the 3rd grades 10%. By the seasons, summer was the worst and winter the best. According to the indirect somatic cell counts in the raw milk by the rolling ball viscometer, the 1st grades of the milk were 80%, the 2nd grades 14% and the 3nd grades 6%. By the seasons, summer was the worst and winter the best. The average components in the raw milk were 3.62% of fats, 3.5% proteins, 4.46% lactose and 88.02% water. The fluctuation of the fats in the raw milk by the seasons were detected as high in the order winter, autumn, spring and summer. While the contents of the lactose and proteins in the milk were predominantly fluctuated by the seasons.