Effect of Different Farming Practices on Lactic Acid Bacteria Content in Cow Milk

Lactic acid bacteria (LAB) are the most important players to guarantee a correct cheesemaking process, and to define aroma profile and texture of the cheese. The natural prevalence of LAB in milk is variable, thus, the aim of the study was to identify the relationship between farm management practices, i.e., cow cleaning, bedding materials and management, ingredients in the feed ration and the presence of LAB and different other important groups of bacteria in cow bulk milk during different seasons. Information about farm management and milk bulk samples were collected in 62 dairy farms located in Po plain (Lombardy, Italy), most of them destined as milk for the production of Grana Padano Protected Denomination of Origin (PDO). Data from milk analyses and farm management practices were processed using multi-factor analyses in order to look for complex relations among variables, as in the farm environment. LAB content in milk did not result significantly different between seasons. Large farm dimension, high milk production and the application of a complete milking routine reduced microbial population in milk but promoted a high percentage trend of LAB on total bacteria count. The study underlined that the different management practices at the farm level could have an important effect on cheesemaking bacteria.