Fatores que alteram a produção e a qualidade do leite: Revisão

The main factors that affect the physical-chemical and microbiological characteristics of fresh milk are related to zootechnical care and the adequate production and storage of the product in rural properties. It article approach the main aspects that interfere in milk composition, especially those associated to the feeding of lactating females. The criteria of hygiene and management of the animals during the milking are focused, in the light of the relation that they present, with the prevention of mastites and the quality of the milk. The importance of the cooling of the freshly milked product is emphasized, as well as the need to modernize the current milk transportation system, from the producer to the processing plants, as fundamental instruments to guarantee the quality of the milk of consumption and the products dairy products.