Summary (continued)
These results were influenced by a variety of factors, in that: the contamination rate rose with the number of pregnancies, age, and volume of milk output of the cow, as well as the bedding thickness; the milk contamination rate was greater when milking occurred outside a milking parlour and when it was performed by machine; higher rates of staphylococcus infection were found in the milk of cows at the end of lactation, in red and white breeds, and in those with cylindrical teats. Identification of the bacteria found (staphylococcus) showed that coagulase-negative staphylococci were present in 67.21% of samples, whereas coagulase-positive staphylococci were present in only 32.79%. The average count for the latter was equal to 0.54 × 104 colony-forming units per ml of Staphylococcus aureus. Seventy percent of the milk analysed was free from staphylococci and most of the bacteria identified were not pathogenic to consumers (coagulase-negative staphylococci); nevertheless, consuming fresh milk still presents a degree of risk.