The impact of hygiene training on raw milk quality: Sindirgi district sample

Raw milk's quality, especially hygienic quality is as important as it is very essential raw material for dairy products industry. In this study, it was aimed to determine some physical, chemical and microbiological properties of raw milk by collecting samples from 40 farms, members of Cattle Breeding Unity, who supply raw materials to dairy industry in Balıkesir-Sındırgı district. First of all, we conducted a survey to examine these farms' present conditions and after first sample collection performed hygienic training to whom responsible for milking process. After performing hygiene training, raw milk samples recollected from these farmers and same analyses conducted. One month later, for control purposes there was a third sample collection. Mean values of first, second and third analysis are, respectively, pH 6.59±0.017, 6.66 ±0.012, 6.67±0.012; (%) acidity 0.1643±0.0035, 0.1625±0.0026, 0.1636±0.0028; (%) fat 3.47±0.06, 3.67±0.06, 3.76±0.08; (%) protein 3.21±0.04, 3.06±0.05, 3.14±0.06; (%) lactose 4.61±0.03, 4.71±0.03, 4.83±0.06; (%) non-fat drymatter 8.31±0.06, 9.46±0.10, 9.70±0.10, (%) total dry-matter value 11.78±0.10, 13.12±0.15, 13.46±0.23; density (g/cm3 ) 1.0331±0.0002, 1.0333±0.0002, 1.0334±0.0002; enumeration of somatic cells (log SCC/mL) 5.70±0.05, 5.52±0.04, 5.49±0.04 ve total plate count (log CFU/mL) 6.29±0.05, 5.77±0.06, 5.74±0.06. Antibiotics were detected only from 2 farms' milk in first analyze. Regarding the first analyze results, total viable count and somatic cells count were highly above the standards, but it can be seen that after training they dropped dramatically. The enhancement of raw milk quality criteria is statistically important (p<0.05). However the improvement of quality after the third analyze is not significant (p>0.05), but it also shows that there are still effects of training on farmers and such trainings must go on periodically. Keywords: Sındırgı, raw milk quality, milking hygiene, hygiene training