EVALUATION OF MILK QUALITY IN FOUR PROCESSORS OF CHEESE IN THE MUNICIPALITY OF MONTERIA, COLOMBIA

Objective. To evaluate the physical, chemical and bacteriological quality of the crude milk from four cheese companies factories in Monteria city. Materials and methods. To each one of the suppliers of these companies, milk samples during two months were taken. For each of the variables it was applied the descriptive statistic means and for the comparison of the averages Duncan method was used; those analysis where carry out by using SAS statistic program. Results. The density of the samples of milk was 1030 g/ml and in the 77.9% of the analized samples were inside the range of 1030 to 1033. The 63,25% of the samples the range of 0,13 to 0,17, over 0.17 and the averages of protein was 3.6%, with a minimum value of 2,6% and a maximum value of 6%. The fat was 3.70%, with a minimum value of 2.10% and a maximum of 7% and the average of total solids was 12.06%, with a maximum value of 14.65% and a minimum of 9.10%. Conclusions. The average composition of the most milk samples were under requirements established in the statute 616 of 2006.