안전하고 위생적인 우유생산을 위한 HACCP 시스템 적용에 관한 연구 III. 목장원유의 미생물학적 위생상태 조사

Studies on application of HACCP system for safety and hygienic quality in raw milk III. Survey on microbiological quality of raw milk

In order to investigate the relationship between milk hygienic quality and some environmental factors such as the herd size, types of milking machines and installation of cowyard’ roof, we sampled and examined the level of total bacterial count, coliforms and Staphylococcus aureus in raw milk. Of the 108 dairy farms, the prevalence of level on number of standard plate count(SPC) over 100,000 CFU/ml and coliforms over 1,000 CFU/ml in bulk milk were 29.7% and 25.2%, respectively. Also, 3 farms (2.8%) were exceeed the level on number of 500 CFU/ml Staphylococcus aureus in raw milk. The prevalence of dairy herd with first grade of total bacterial count(TBC) according to Bucket, pipe line and parlour milking system was 53.6%, 80.0% and 88.9%, respectively. Also, the prevalence for first grade of TBC with herd installation and no installation of cowyard’ roof was 86.2% and 55.4%, respectively. Therefore, the relationships between hygienic quality in raw milk and the herd size, types of milking machines and installation of cowyard’ roof, were siginificant. In conclusion, this study could be overemphasized the importance of herd management condition for milk hygienic quality.