Calidad microbiológica de leche y quesos según el suministro de diferentes silajes

feeding dairy cows with silage has been practiced in argentina for more than five decades. our research aimed to determine how ensiled forage consumption, duly characterized, may affect the microbiological quality of milk produced and its suitability for making hard cheeses. cows milk production was monitored for two years in fortnight periods, the feeding varying for each treatment. samples from each treatment were taken to analyze their quality and cheese like "reggianito" was elaborated. the results show that in overmature maize silages there exists higher spores contamination than in mature maize silages. citrus pulp silages presented the least contamination. no correlation was observed between milk and silage spores. in the case of cheese, a positive proportional relationship was determined between milk and cheese spores, but due to the elaboration process, spore presence was minimal producing no maturation problems.