International Dairy Federation

Standing Committee on Microbiological Hygiene.

 

Characteristics of the sheep and goat milks : Quality and Hygienic stakes for the sheep and goat dairy sectors

 

G.Kalantzopoulos¹ (Coordinator of the sheep and goat milk IDF Action team), J.P. Dubeuf², F. Vallerand³, A. Pirisi⁴, E.Casalta⁵, A.Lauret⁶, T. Trujillo⁷.

(1)Agricultural University Athens (Greece) ; (2)INRA- /SAD -CIRVAL 20250 Corte (France);(3)INRA/SAD - C/0 Agricultural University of Athens (Greece) ; (4)IZCS Bonasaï ; Olmedo , Sardaegna (Italy) ; (5)INRA/LRDE 20250 Corte (France) ;(6)ITPLC Surgères (France) ; (7) Universitat Autonoma de Bellaterra ; Barcelona (Spain)

 

Introduction

 

This text is an overlook on the situation of the sheep and goat dairy sectors in relation with their hygienic situation and the quality controls. After a short introduction on the economical importance and the general situation of the sheep and goat dairy sector, specificity of the application of microbiological hurdles to reduce the microbiological load and particular characteristics of the sheep and goat composition milk are developed.

 

The hygienic quality of sheep and goat milks is then discussed by taking in account the types of utilization of these milks (mainly for cheese making , when these milks are worked by industry), the sheep and goat production, the present standards applied.

The aim of this text is to give synthetic elements to help the Codex Alimentarius taking in account the sheep and goat situation to define a code of Hygienic for milk and milk products.

 

 

1.      Importance of the sheep and goat dairy sectors around the world.

 

Small ruminants are present in all parts of the world. Their economic importance is associated with a strong specificity as they are naturally adapted to the grazing (sheep-goat) and to the browsing (goat) of poor and marginal lands, particularly under difficult environmental and climatic conditions. The sheep and goat milk has a high economic impact, in relation with the volumes that are produced all over the world. (See table n1) . The main use of sheep and goat milk is for cheese making, at farm level or by small local dairies or by cheese industries working at regional level. Although quite large amounts of goat milk are consumed and sell directly.

 

Dairy sheep and goat farming is an integral part of the traditional agricultural production systems of many regions. It plays a major role in the rural economy of different societies and environments.

Dairy sheep farming is still now more or less a specificity of Mediterranean and Middle East area from where 70% of the milk of the world is collected. Dairy goat farming is also very important of this above mentioned region but it is also very significant in many countries of Asia, Africa, South America and in some developed countries.

Various systems of production are represented. If the majority of the animals are still reared in extensive farms, grazing marginal lands and browsing the bush (including mountainous and dessert region), we observe a gradient of other breeding systems, from semi-extensive to intensive ones (mainly for some goat systems) with a real importance of semi-intensive models.

This high level of variability is linked to several factors, such as climate, altitude, soil, ecology, type of vegetation and, existence of and accessibility to common lands, etc, reflected in the availability and quantity of feeds, which finally has a determining effect on quantity and quality of milk produced. Under these conditions, the dairy sheep and goats have a great diversity in their populations, milk yield per animal and per flock. The breeds used are very numerous ; the majority of them are from local breeds or populations. Only some of them (i.e. Awassi, Lacaune, Sarda, etc in sheep, Alpine, Saanen, in goat) beneficent of a very efficient selection program. Dairy sheep and goat were generally reared together in mixed flocks. The specialisation’s process concerns also this sector since world war II, mainly in developed countries, and in some of them the two species are reared separately in different flocks and regions like in France, Italy and Israel.

 

Dairy ewes and goats produce milk during about 6 months each year and are milked during 3 to 6 months, (4 months is the common duration) in the region bordering the Mediterranean sea and in the Middle East.

 

In the majority of less developed countries the milk yield per animal is low and the equipment of farm is rudimental : elementary sheds, poor milking facilities, primitive sheep-rearing, poor water supply, dirty teats and udders, hand-milking and consequently long milking times. The flock size can be very low (mixed farms) or very important (pastoral and nomadic systems,  flocks reared by one or more family).

In developed countries the flock size in specialised systems is medium (100 to 300 sheeps, 30 to 100 goats, milked by one family more and more with help of milking machine). The milk yield per female is high and the hygienic quality of milk is improved in continuously process (European regulations). But the extensive systems play nowadays a very important role in many developed countries (i.e. Greece, Spain, etc.) in conditions near from those described in LDC.

 

 

Table n°1 : Sheep and Goat milk production in the world (million t)

 

Country	Sheep milk	Goat milk
Africa : Algeria Egypt Tunisia Marocco South  of Sahara	1600 180 93 17 27 1188	2641 145 15 12 35 2421
Asia : China Cyprus India Israël Jordan Lebanon Syria Turkey	3475 893 20 - 19 34 34 580 826	6757 222 26 3180 14 19 37 80 249
Europe : Albania France Greece Italy Malta Portugal Bulgaria Romania Spain	2803 70 243 670 750 2 97 110 348 300	2265 69 492 460 150 3 42 162 - 350
World :	8272	12374

 

Source: FAO,( 1999)

 

Overall, these figures suggest the absolute necessity to improve the viability and the durability of this important double (sheep-goat) sectors. This framework should encompass the following actions :

§         improve breeding practices,

§         improve hygienic and health management at farm dairy levels,

§         promote some interprofessional bodies,

§         sustain the conception and the organisation of adapted extension services.

 

 

2.      Microbiological hurdles that reduce Microbiological Load.

 

      i.        Competitive microflora :

 

Sheep and goat milks have a different composition from that of the cow milk. Furthermore, the milk composition has a larger variability within species as the genetic characteristics of their breeds and their production systems are more diverse than those of the bovine breeds.

These compositions have an influence on kinetics of LAB (Lactoacid Bacteria) and production of lactic acid.

 

Thanks to a higher buffering capacity, the sheep milk can delay the lactic fermentation after milking longer than other milks (Assenat, 1985). This buffering capacity is related with a higher global mineral content and a higher phosphorylation level content in proteins than in the cow milk.

With Low Temperature sterilization, lactococcus has a higher development and produces more lactic acid in sheep milk than in cow milk (Chavarri et al., 1983).

 

Acid production by Lactococcus of thermized goat milk is higher on a thermized goat milk than on cow milk treated under the same conditions (Andrade et al., 1982, and more recently, Ibrahim et al., 1990)

 

    ii.        Microfiltration

 

        It is particularly efficient for goat milks, as they have a particularly high level of heat labile proteins. In this case, denaturation of proteins is lower than with a heat treatment. The total microflora and E.coli population remaining after microfiltration would be less than 1% initial flora according to Jaubert et al, 1991, which clearly shows the hygienic effect of microfiltration. From these results, Gay et al.,1993, studied evolution of microfiltred  goat milk during acidification. As most of the natural flora has been eliminated, milk has to be inoculated with a starter (equal pasteurized milk). Acidification is much lower with microfiltred goat milk than with pasteurized milk. It is necessary to define the optimal specific conditions for a starter used with microfiltred goat milk. The size of micelles of caseins and fat globules is different between sheep, goat and cow milk.

 

  iii.        Thermization vs other heat treatment :

 

Thermization is a low heat treatment and subsequent cooking applied to raw milk to improve the keeping quality at refrigeration temperatures. In practice, the heating is between 57 to 68°C for at least 15 seconds. The main effect of thermization is to kill most  (but not all) of the microflora without denaturation of proteins. Thermization is common for the production of cheeses, in some countries like Greece and Portugal. It is implied that starter culture for processing should be added.

 

In the case of traditional cheeses like Pecorino Romano (for sheep cheeses), for which milk is heated at around 48°C, we can not speak strictly of raw crude milk according to the UE regulation (discussion in course on this definition). A comparison between High Temperature (HT) treated milk and traditionally processed milk Pecorino Cheeses would show significant differences both on aspect, texture and a number of key flavor properties. The same tendency is shown with goat milk cheeses where HT cheeses are rated harder and yellow and the non HT Cheeses are more "spotty" and characterized by a more pronounced "goaty" flavor and "acid" taste (Sinezio et al, 1998 ). For goat milk, the higher content in Volatile Fatty Acids has to be related with these results.

The heat - labile properties of goat milks proteins make difficult UHT treatments of goat milks that require additives.

 

       iv.     High pressure treatment

 

Among the modern technologies in the food industry, the most important are those involving non-thermal treatment of the product. High-hydrostatic-pressure (HHP) processing (200-1000 MPa, 2000-10000 bar) is one of the most promising methods for the food treatment and preservation at room temperature.

 

Two European projects have studied the effect of HHP on goat milk. Firstly, they specifically studied the effect of HHP on goat milk proteins, milk composition, rennet properties, and on cheese production, composition and yield,.  Secondly, they work on the consequences and possible implications of HHP treatment of milk, on the ripening process of cheese (glicolysis, proteolysis and lipolysis) and ultimately on the sensory characteristics of the cheeses. Thirdly, effect of HHP on microbiological quality of goat and ewe milks and goat milk cheese are studied (Trujillo et al., 2000).

Others studies in these projects have concentrated on the application of HHP for 1) goat milk cheese treatment, including inactivation or reduction of pathogenic and spoilage microorganisms in fresh cheese to increase cheese safety and shelf-life, and cheese ripening acceleration (Trujillo et al., 2000) and 2) yoghurt making from ewe milk (Gervilla, F; Felipe, X. ; Ferragut, V. and Guamis, B.1997 and Gervilla, R. Mor-mur M. , Ferragut, V Guamis, B., 1999)).

Some studies on the inactivation of pathogenic and spoilage microorganisms (naturally present or introduced) by HHP have been performed in goat and ewe milk during the last years. Generally, they have demonstrated that it is possible to obtain "raw" milk pressurized at 400-600 MPa with a microbiological quality comparable to that of pasteurised (72ºC, 15 s) milk depending on the microbiological quality of milk (Buffa et al., 2001), but not sterilized milk due to HHP resistant spores. Some works have concentrated on the effect of HHP on inoculated target microorganisms, with the aim of determining the sensitivity of pathogenic and spoilage microorganisms in ewe milk. In this respect five microorganisms have been studied: Escherichia coli  CECT 405 (it is considered a good index of direct or indirect contamination of fecal origin), Pseudomonas fluorescens  CECT 378 (indicator of Pseudomonas spp., major components of the spoilage flora of refrigerated milk), Listeria innocua CECT 910 (indicator of human-pathogen L. monocytogenes), Staphylococcus aureus  CECT 534 (major components of the spoilage flora of mastitic milks), and Lactobacillus helveticus  CECT 414 (a microorganism non-pathogen but representant of lactic flora) (Trujillo et al., 1997).

 

    v.        Ultrafiltration:

 

The composition of Ultra filtrated cheeses is not by definition the same as that of traditional cheeses (Bulletin of IDF, 240). No specific effect related with the animal origin of milk was reported and UF can be used for all these milks.

 

  vi.        Electromagnetic energy treatment, Low intensity irradiation, Sonification, Bactofugation

.

No specific references were found for these two kinds of milk.

 

 

3.      Hygienic management for microbiological milk quality on the farm.

 

The official method to manage quality on milk is HACCP[1] method.

Hygiene management for microbiological milk quality has specified dangers that are related with animals themselves. The average number of animals milked is generally higher in sheep and goat milk production than in cow milk production as the average yield per animal is lower: about 0,5 to 2 l/ewe/day, 2 to 4 l/goat/day, 10 to 30 l/cow/day. The important movements of animals within the milking room are an objectively critical point for hygienic contamination

 

The second critical point is the position of mammals that are nearer the soil, both for goats and ewes with a great diversity of shapes of mammals between the breeds.

 

The seasonality of sheep and goat production has also a negative effect both in early and late lactation when it is much more difficult to get a good microbiological level (Concentration effects associated with climatic effects - spring).

 

Microbiological quality of sheep and goat milk is also influenced by their fat and protein content.

 

	Fat Content	Protein Content
Sheep milk	70 - 85 g /kg	45 - 55 g/kg
Goat milk  Northern Europe	30 - 35 g/kg	28 - 32 g/kg
Goat milk - South	50 g/kg	30 - 35 g/kg
Cow milk	35 - 38 g/kg	30 - 34 g/kg

 

There are few specific works on the specific comparative microbiology of sheep and goats milks but low microbiological levels can be found in many cases when the hygienic conditions are good whatever is the production system .

 

 

4.      The case of raw milk products.

 

Many sheep and goat cheeses are made with raw crude milk.

 

Firstly, in countries or in region with few infrastructures and where milk is mainly used for familial and local consumption without sales (a control of the sanitary situation of the animals and the hygienic conditions of milk production is certainly important to safe the milk supply of these populations. In many cases heat treatments could help solving this danger.

 

Secondly, in many traditional cheeses such the DPO Cheeses, use of raw crude milk is prescribed or advised in most of the specifications decided to get the DPO certification (Le Jaouen, J-Cl. and et Dubeuf J-P (2001). Recent works confirm that use of crude milk has effects on the sensory properties of the cheeses. The specific native microflora is one of the factors for these properties. Very low bacteriological levels to be required could contribute to destroy this microflora .

 

On the other hand, for very sensible cheeses (mainly fresh un - ripened or soft cheeses) a very strict hygienic control from production to cheese is necessary to prevent from hygienic and sanitary danger by using raw milk. For ripened, brine and hard cheese cheeses, the dangers are lower even if bad hygienic conditions could lead to technological problems.

 

The two previous contradictory points are debated for both the bovine and the small ruminants milks.

 

 

5.      Hygienic standards and real milk quality

 

5-1 Hygienic standards

 

The criteria of hygienic and bacteriological quality in sheep and goat milk are outlined in the 92/46 and 94/71 Directives which regulate the various aspects of the production and transformation of the milk of various animal species. In the case of cow milk the norms established are very precise, whilst in the case of sheep and goat milk the limits of some parameters, such as somatic cell count, have not yet been established. The following table 2  reports the limits, for sheep and goat milk to be used in various productive processes, as defined by the EU Directives.

 

Table 2 - EU limits applicable to the production of raw sheep and goat milk
Milk	For the production of products based on thermically treated milk		For the production of products based on non-thermically treated
Directive 92/46 Date of coming into force Bacterial count at 30oC (no/ml)	1/1/94 1000000		1/1/94 500000
Directive 94/71 Date of coming into force Bacterial count at 30oC (no/ml)	1/1/95 <3000000	1/12/99 <1500000	1/1/95 <1000000	1/12/99 <500000

 

France, Italy and Spain and Northern Europe for Goat milk ( Norway,Netherlands) are the only countries where payment of sheep and goat milk milk by dairies takes generally in account bacterial and/or other quality indicators (table 3).

 

5.2. Bacterial counts

 

The bacterial count refers to the number of aerobic microorganisms which develop at a temperature of 30^oC and is expressed as a number of colony forming units (CFU) per ml. The EU Directives establish the maximum limits admissible for the milk of sheep and goats with the aim of upholding or improving the quality of raw milk to be sold or transformed (Table 2).

 

Microbiological quality control of milk is still very problematic in many regions where the dairies have small sizes and the milk demand is very high (competition to buy milk are not good condition to organise a system of quality control.  

In many regions, the microbiological quality is often very bad due to the lack of milking machines and refrigeration tanks for the milk on the farm, of transportation of the milk in unsuitable vehicles, for instance. It must also be pointed out that the modernisation of the farms requires and adequate technical training of th shepherd. In fact, microbial contamination is linked to factors inside and outside the udder and therefore environmental hygiene is particularly important, as is adequate maintenance and cleaning of milking machines and refrigeration tanks. It must be remembered, furthermore, that if on the one hand refrigeration limits the development of mesophilic microflora, on the other it can encourage psycrophilic microflora, which by producing thermoresistant lipases and proteases, can cause defects of bitterness or rancidity in the cheese. An other type of contamination is linked to the use of poor quality preserved foodstuffs in which there may be a widespread presence of butyric spore-forming flora, causing a lae blowing, especially in middle-and long-ripening pressed cheeses.

 

The onset of this defect is linked principally to the number of spores present in the milk. Although over the years the bacterial count has shown a tendency to decrease, the situation in some countries continues to be serious. In Sardinia the annual average for sheep milk fell from 7 million bacteria/ml in 1986 to 3700000 in 1998, the same trend being shown for goat milk and could be related with the payment of milk according to quality. In the Spanish region of Castilla y Leon, again regarding sheep milk, the number of samples with a bacterial count between 3 and 10 million fell from c. 43% in 1994 ti c. 9% in 1998, whilst those under 5000000 rose from c. 25% in 1994 to 53% in 1998. (see table 3 :quality control and payment of milk in France , Italy , Spain)

 

 

5.2. Somatic cell count

 

The level of somatic cells in sheep and goat milk is characterised by great variability. It is particularly high in the colostral period and at the end of lactation, but may be influenced by various factors such as the age of the animal, its level of production, stress and the sanitary state of the animal etc. The somatic cells contained in milk can be grouped into three types : epithelial cells, blood cells and cytoplasmatic particels. The proportions of these different cell categories vary during the course of lactation and depend above all on the sanitary state of the animal. During an attack of mastitis the immune defences of the udder are activated, polynucleated leococytes pass from the blood towards the mammary gland in large numbers, and the number of somatic cells in the milk increases.

The processes of filtering and synthesis of the milk’s components are modified, bringing about imbalances in its composition. The filtering capacity of the mammary gland is excited, provoking an increase in soluble protein content and that of some mineral elements, in particular sodium, while on the other hand a reduced capacity in the udder for synthesis causes a reduction in lactose content. The pH value is also altered and is higher in mastitis milk, causing a poor milk aptitude for rennet coagulation.

Somatic cell count can thus be used as a pointer to the sanitary state of the animal, even if in the case of the sheep and the goat the situation is not as clear as it is for the cow. For this reason, the EU Directives have not established threshold values for this parameter, preferring to wait until the studies in progress, particularly those relating to the European Research Programme FAIR 1 CT 95-0881 in which France, Italy and Spain are taking part, throw more light on the question. The situation regarding somatic cell content varies greatly both between different countries and between regions of the same country. France can boast the best situation, with an average for sheep milk in the two major collection basins of Roquefort and Pyrenees Atlantiques (with different breeds and breeding systems) of between 700000and 800000 cells/ml ; for goat milk the average is between 1200000 and 1500000 cells/ml in the different areas of production. As for Spain, in Castilla y Leon the average SCC for sheep milk is c. 1500000cells/ml and in Castilla-La Mancha 750000, while in the Basque Country - Navarra it is 580000 ; for goat milk in Castilla-La Mancha it is 1600000 cells/ml.

 

In Italy (Sardinia) the mean Somatic Cell Count is 1 648000cells/ml  for sheep milk and 1 743 000 for goat milk. This example is an illustration of the higher average SCC with sheep and goat milk than with cow milk.

 

 

5.3. Presence of inhibiting substances

 

Such substances are capable of slowing down or inhibiting the development of lactic acid bacteria and block all the fermentative processes of cheese making, as well as constituting a health risk to the consumer. They include residues of pharmacological, antibiotic, detergent and disinfectant substances, for example. The treatment of mastitis with antibiotics and sulfa drug is one of the main causes of the presence in milk of inhibiting substances. Pesticides, too and certain mycotoxins may, when the animal ingests contaminated feed, reach the milk. Few references are found about sheep and goat milk.

As an example, Sardinia the test for the presence of inhibiting substances has been  introduced some years ago. In 1998 out of a total of 28613 samples of sheep milk, the percentage of positive samples was equal to 0.22%.

 

 

CONCLUSIONS

 

This review shows that sheep and goat milk have specific chemical and technological properties that have to be considered before any general definition of standards for milk quality.

 

Furthermore, the particular situation of the sector lead to assert that except in few regions with a good collective regions (mainly in Northern Europe, and some regions of Italy and Spain), the operational conditions to improve milk quality do not generally exist.

 

Sheep and goat milk production has a good potential to create adding value and maintain population in farming. Any proposal to improve milk quality has consequently to take in account this situation and to maintain diversity of cheese production.   

 

 

 

REFERENCES  

 

To be done

 

30/11/01

Table 3: quality control of sheep and goat milk

 

France :

 

Goat milk (ANICAP)

( février 1999)

	Bacterial Count (10 3)	Somatic Cells (millions)	IGGI[2]	Lipolysis	Inhibitors and control of water adjunction d'eau
Proposed levels	1999: 100 à 200 1999: 70 à 200 1999: 50 à 200 1999: 100 à 100	1999     De 1,5 à 3 2000     de 1,5 à 2 2001     de 1,25 à 2 2002     idem 2003     de 1 à 2	<0,8 g/l de 0,8 à 1 g/litre	Pas de seuil	Fourchette à définir
Number of Analysis	3 par mois	3 par mois	1 par mois de 09 à fin 03	1 par trimestre	3 par mois
Gestion des écarts et des droits à l'erreur	Reclassement si tous les résultats =de 5 derniers mois < ou égal au lait de référence	Droit à l'erreur	Pas de droit à l'erreur		Pas de droit à l'erreur
Paiement du lait	A définir au niveau régional[3]
Lait cru	Accords directs entre producteurs et laiteries

 

 

CONFEDERATION GENERALE DES PRODUCTEURS DE LAIT DE BREBIS ET DES INDUSTRIELS DE ROQUEFORT

 

MILK QUALITY CONTROL

 

SPECIFICATIONS 1998

 

1-Milk Bacteriological Quality

 

-Grille de notation-

 

Flore totale nb/ml Coliformes nb/ml	Inférieur ou Egal à 100.000	100.001 250.000	Supérieur à 250.000
Inférieur ou égal à 500	3	2	1
501 – 2.500	2	1	1
Supérieur à 2.500	1	0	0

 

-Tableau de gradation-

 

Nb notes Month Type Grade	Somme des notes du mois			Incidence sur le prix du litre de lait
	3 notes	2 notes	1 note
A	9 – 8	6 – 5	3	0
B	7 – 6	4	2	- 0.20 F
C	Inférieur ou égal à 5	Inférieur ou égal à 3	1 - 0	- 0.45 F

 

2 – BUTYRIC QUALITY OF MILKS

 

                                Seules sont contrôlées les livraisons des producteurs utilisant des aliments conservés humides sur leur exploitation. Ce contrôle est effectué 2 fois par mois, de décembre à avril inclus. Pour calculer le grade butyrique, sont pris en compte les notes de 4 contrôles qui sont généralement les 2 notes de 2 mois consécutifs (mois présent et mois précédent).

 

-Grille de notation-

 

Nb de spores par litre	Note
Inférieur ou égal à 1.300	3
1.301 – 2.400	2
Supérieur à 2.400	1

 

-Tableau de gradation-

 

Grade	Somme des 4 notes	Incidence sur le prix du litre de lait
A	12 à 10	0
B	9 à 7	- 0.20 F
C	6 – 5 - 4	- 0.45 F

 

 

 

 

 

 

 

 

3 – CELLULAR CELLS COUNT

 

-Grille de notation-

 

Nb de cellules par ml	Note
Inférieur à 1 000.000	3
1 000.000 – 1 500.000	2
Supérieur à 1 500.000	1

 

-Tableau de gradation-

 

 

Nb notes Mois Type Grade	Somme des notes du mois			Incidence sur le prix du litre de lait
	3 notes	2 notes	1 note
A	9 – 8	6 – 5	3	0
B	7 – 6	4	2	- 0.20 F
C	Inférieur ou égal à 5	Inférieur ou égal à 3	1	- 0.45 F

 

 

4 – CHEMICAL COMPOSITION

 

                Le litre de lait sera payé en fonction de sa composition en matière grasse et en matière protéique.(valeur 1997)

 

Prix du g de TB	0.0484 / 0.0073EUROS	0.0323 / 0,0049EUROS	0.0116/ 0.0017EUROS
Prix du g de TP	0.0659/ 0.0099EUROS	0.0439/ 0.0066EUROS	0.0157/ 0.0024EUROS

 

 

Italy :

Sardinia

 

grille 1 :

Associazione degli industriali caseari della Sardegna

 

Matière grasse : (%)	6,20 - 7,20 >7,20   <6,20	Prix de base Prime de 6 lires/litre par 0,2 g supplémentaire (limité à 8 g/l) Pénalité de 6 lires/litre par 0,2 g de moins (limité à 5,4g/l)
Matière protéique : (%)	5,51 - 6 >6   <5,51	Prix de base Prime de 8 lires/litre par 0,2 g supplémentaire (limité à 6,81g/l) Pénalité de 8 lires/litre par 0,2 g de moins (limité à 4,70 g/l)
Cellules somatiques : (millions/l)	1, 3 - 1,8 1 - 1,3 0,5 - 1 <0,5 >1,8   2,3 -3 >3	Prix de base Prime de +5 lires/litre Prime +10 lires/litre Prime de 20 lires/litre Annulation de la prime protéique et pénalité de 5 lires/litre jusqu'à 2,3 - 10 lires/litre - 20 lires/litre
Charge microbienne (Millions germes totaux/l)	1,5 -3 1 - 1,5 0,5 - 1 <0,5 >3	Prix de base Prime de +5 lires/litre Prime de 10 lires/litre Prime de 20 lires/litre Pénalité de 30 lires/litre Une prime de 20 lires par litre est attribuée pour la réfrigération est annulée si la charge microbienne est supérieure à 3 m.

 

 

grille 2 :

Un groupe de coopératives de la province de Sassari

 

Matière grasse : (%)	6,20 - 7,20 >7,20   <6,20	Prix de base Prime de 5 lires/litre par 0,2 g supplémentaire (limité à 7,8g/l) Pénalité de 5 lires/litre par 0,2 g de moins (limité à 5,8g/l)
Matière protéique : (%)	5,80 - 6,4 >6,4   <5,80 <5,20	Prix de base Prime de 5 lires/litre par 0,2 g supplémentaire (limité à 6,81g/l et 20 lires/litre ) Pénalité de 5 lires/litre par 0,2 g de moins -> 5,2 Pénalité de 20 lires/litre
Cellules somatiques : (millions/l)	2,3 [4] <1,3 >2,3	Prix de base Prime de +10lires/litre Annulation de la prime protéique et pénalité de 10 lires/litre
Charge microbienne (Millions germes totaux /l)	1,5 à 3[5] <1 entre 1 et 1,5 (ou3 ) entre 1,5 (ou 3) et 5 (ou 7) >5 ou 7[6]	Prix de base Prime de +30 lires/litre Prime de 10 à 20 lires/litre Pénalité de 10 à 20 lires/litre   Pénalité de 30 lires/litre

Source : ARA Sardegna (1999)

 

Spain :

 

2 pesetas/litre in case of cooling in Murcia