Monitoramento da qualidade de leite cru coletado em queijarias de Itamonte – MG, em diferentes épocas do ano

Abstract

Raw milk plays a central role in the production of artisanal cheeses in Minas Gerais, particularly in the Mantiqueira de Minas region, where municipalities such as Itamonte stand out for their cultural and socioeconomic relevance. Considering its impact on the final quality of dairy products and compliance with legal requirements, this study aimed to analyze the physicochemical, microbiological, and cellular characteristics of raw milk used in local cheesemaking, between the summer of 2023 and the spring of 2024, before and after an extension intervention. Four seasonal samplings were conducted on 23 rural properties, categorized into three groups according to their daily milk processing volume: up to 80 L/day (Group 1), 81 to 149 L/day (Group 2), and over 150 L/day (Group 3). The samples were subjected to tests for fat, protein, lactose, total solids (TS), solids-not-fat (SNF), somatic cell count (SCC), standard plate count (SPC), and detection of antimicrobial residues. The intervention consisted of a diagnostic evaluation of Good Agricultural Practices (GAP) and a technical workshop with individualized feedback to the producers. Improvements in legal compliance were observed, particularly in microbiological parameters, with a significant reduction in SCC across seasons (p<0.05). No statistically significant differences were found between the production groups. The analyses revealed a positive correlation between fat and TS (r = 0.96), and a negative correlation between SCC and lactose (r = –0.38), highlighting the influence of hygienic-sanitary conditions on milk composition. It is concluded that structured rural extension strategies are effective in both regulatory compliance and technological improvement of raw milk intended for artisanal cheese production.