Evaluation of the physicochemical and microbiological quality of raw milk in the dairy industry of Napo, Ecuador

This document focuses on raw milk’s physicochemical and microbiological attributes in Napo Province, Ecuador. They explained the problem of insufficient monitoring of quality control systems for raw dairy, emphasizing microbiological parameters that influenced its safety, compositional factors, and the degree of microbial activity. These parameters are necessary to improve Ecuador’s dairy industry and international competitiveness. The study’s objective focused on determining the value of the physicochemical and microbiological parameters of fat, protein, total solids, non–fat solids, SCC, and TBC to resolve the differences between regions and years. This study gathered 238 samples from collection centers and agricultural production units from Tena, Quijos, and El Chaco between 2020 and 2024. Physicochemical composition was determined using infrared spectrophotometry, while CCS and CBT were analyzed using flow cytometry. Statistical tests included the Kruskal–Wallis test, suitable for non–normal data. The results showed significant differences between cantons and years for all analyzed parameters. The average fat content was 4.03 g·100 mL-1, and the protein was 3.28 g·100 mL-1. SCC and TBC levels exceeded the legal limits, reflecting challenges in hygiene and management practices. Climate, nutrition, and how herds are managed influence milk quality. There is an urgent need to implement better hygiene and management practices to optimize raw milk’s microbiological and compositional quality.