Milk quality and good practices: what do current regulations say?

For the production chain to be more competitive and efficient, the milk produced in the country must follow some minimum quality parameters. Thus, in general, these NIs show the importance of the health of dairy herds and the self-control programs (PAC) maintained by the establishments. Next, we will see in more detail the main points addressed in IN 76 and 77:

Production

Starting with the productive stage, the first point is related to the detailed definition of self-control programs (PAC). What before inspection service inspectors needed to charge, is now regulated in a clearer approach. That is, IN 77 lists each point that dairy self-control programs will address.

According to her, the PAC must address the health status of the herd, in addition, plans for the qualification of milk suppliers, selection and training programs for transporters, registration systems for transporters and producers, including georeferencing, in addition to describing all the collection, transfer and cleaning procedures for isothermal tanks, trucks, hoses and others used in the collection and transport of milk to the dairy.

No campo, a sanidade do rebanho leiteiro deve ter um acompanhamento por um médico-veterinário, que deve realizar o controle sistemático de parasitoses, bem como o controle sistemático de mastites e o controle de brucelose (Brucella abortus) e tuberculose (Mycobacterium bovis), respeitando normas e procedimentos estabelecidos no Regulamento Técnico do Programa Nacional de Controle e Erradicação da Brucelose e Tuberculose Animal. Ou seja, este plano deve contemplar a assistência técnica e gerencial, bem como a capacitação de todos os seus fornecedores, com foco na gestão da propriedade e implementação das boas práticas agropecuárias. Além disso, as indústrias devem manter, como parte de seu programa de autocontrole, um plano de qualificação de fornecedores de leite.

Storage

Em relação ao armazenamento de leite na propriedade, a normativa estabelece que o leite deve ser coado antes de ir ao resfriador. Nesta etapa, a IN 77 se alinha ao novo RIISPOA, estabelecendo que o leite deve ser filtrado antes de ir para o resfriador.

IN 77 allows only two types of systems: direct expansion coolers and/or plate coolers. It also provides that the maximum cooling temperature must be 4,0°C and the milk must leave the production site to the community tank, if any, in cans with the producer's identification, with the receipt of previously refrigerated milk being prohibited . Refrigeration systems must be dimensioned in order to reach 4oC in up to 3h.

Collection and transportation

Also in line with the new RIISPOA, milk traceability is established during collection using an isothermal tank car. A milk sample must be collected from each individual or community-use refrigeration tank, prior to capture, identified and preserved until reception at the establishment.

The time elapsed between milk collections on rural properties must not exceed 48hrs. In addition, the transport of milk in cans at room temperature is still allowed provided that it is delivered to the processing establishment within two hours after the end of each milking.

With regard to bulk transport, the addition of 3o C is valid until the dairy product is received, where the maximum temperature must be 7o C. Only in exceptional cases, the temperature upon receipt may be a maximum of 9the C. 

This condition allows greater flexibility in cases of natural disasters, obstruction of roads or any other situation that escapes everyday life. It is also allowed to deliver unrefrigerated milk as long as it is done within 2h after milking.

Reception

The temperature of refrigerated raw milk when it is received by the establishment has been reduced, and now it must not exceed 7,0°C, accepting, exceptionally, receipt up to 9,0 °C. This flexibility is important in cases of obstruction of roads due to natural disasters or strikes, for example.

Improvement

The establishment must carry out the daily control of the refrigerated raw milk in each compartment of the transport vehicle's tank, analyzing:

I – temperature (except for cans delivered without refrigeration);

II – alcohol/alizarol test at a minimum concentration of 72% v/v;

III – titratable acidity (0,14 to 0,18 g lactic acid/100ml);

IV – cryoscopic index (between -0,530°H and -0,555°H);

V – relative density at 15°C (1,028 to 1,034 g/cm3 for whole milk);

VI – fat content (minimum of 3% for whole milk);

VII – total solids content and non-fat solids content;

VIII – presence of acid neutralizers;

IX - presence of density or cryoscopic index reconstitutors;

X – and presence of conservative substances.

Além disso, deverá ser realizada a análise de resíduos de antibióticos: a cada recebimento será feita a análise de no mínimo dois grupos de antimicrobianos, e em frequência determinada pelo programa de autocontrole do estabelecimento, realizar-se-á a análise do leite para todos os grupos de antimicrobianos para os quais existam métodos de triagem.

Still in relation to laboratory tests, chapter VIII of IN 77 deals with milk analysis by the Brazilian Network of Milk Quality Control Laboratories - RBQL, determining that the following parameters be analyzed monthly:

I – fat content;

II – total protein content;

III – anhydrous lactose content;

IV – non-fat solids content;

V – total solids content;

VI – somatic cell count;

VII – standard plate count;

VIII – residues of products for veterinary use;

IX - and others that may be determined in a complementary rule.

Thus, according to the new legislation, among the physicochemical parameters, only the cryoscopic index has changed, and is now in line with the new RIISPOA, which can range from -0,530°H to -0,555°H.

Changes in microbiological counts

Microbiological counts underwent some changes related to their parameters, according to IN 76:

• O leite cru refrigerado de tanque individual ou de uso comunitário deve apresentar médias geométricas trimestrais de Contagem Padrão em Placas (CPP) de no máximo 300.000 UFC/mL e de Contagem de Células Somáticas (CCS) de no máximo 500.000 CS/mL. Contudo, antes do seu processamento no estabelecimento beneficiador é permitido o limite máximo para CPP de até 900.000 UFC/mL;
• Raw milk intended for the manufacture of type A milk and its derivatives must have quarterly geometric averages of CPP of a maximum of 10.000 CFU/mL and of CCS of a maximum of 400.000 CS/mL;
• The processed milk will only have a single parameter, which will be the same for both pasteurized milk and type A pasteurized milk: the enterobacteria count. This count must be a maximum of 5 CFU/ml.

Previously, analyzes were restricted to coliforms, however, the presence of this group of microorganism (enterobacteria) makes it possible to assess the harmlessness and hygienic quality, in addition to the deterioration status of foods, and is therefore more comprehensive.

In short, the classification of pasteurized milk according to its percentage of fat will remain the same. however, with an important update: whenever there is standardization, the percentage of fat must be indicated in the main panel of the label, next to the sales denomination and highlighted. This condition will provide greater transparency to the consumer, allowing him to know the exact percentage of fat that the product provides. For more details, access the INs in full:

• Da produção até a recepção no laticínio: IN 77/2018
• Da entrada no laticínio até expedição: IN 76/2018