Abstract
BACKGROUND AND AIM: Family goat farming typically involves small herds managed with minimal infrastructure, leading to products of lower hygienic quality. This study aimed to characterize family goat farms in three distinct regions of Mexico (Durango, Campeche, and Querétaro) and to evaluate hygienic-sanitary indicators and associated risk factors affecting the quality of raw milk and fresh cheese. MATERIALS AND METHODS: Seven representative family goat farms were selected based on specific inclusion criteria: Absence of reproductive management, seasonal milk production, manual milking, and artisanal cheese production. Paired samples of bulk raw milk and fresh cheese were collected from each farm. Samples underwent microbiological analyses, including total plate count (TPC), total coliform count (TCC), somatic cell count (SCC), and mold and yeast counts. Surveys addressing animal management, milking, cheese manufacturing, and sales practices were administered. Statistical analyses encompassed descriptive statistics, analysis of variance, cluster analysis, Fisher's exact tests, and logistic regression. RESULTS: Among raw milk samples, only two farms met acceptable standards for TPC, SCC, and yeast counts according to Mexican regulations, while none complied for TCC. Similarly, cheese samples from two farms met standards for TPC, yeast, and molds, though none met the standards for TCC. Risk factors significantly associated with poor hygienic quality included inadequate pen hygiene, improper teat cleaning, failure to apply post-dip treatments, deficient hand washing, unsuitable milking techniques, lack of milk pasteurization, and insufficient refrigeration practices. Cluster analysis identified two distinct farm groups differentiated by management practices and hygienic standards, correlating with substantial differences in microbial quality indicators. CONCLUSION: The study identified critical gaps in the implementation of good livestock and manufacturing practices among family goat farms in Mexico. Key risk factors contributing to elevated microbial contamination included poor infrastructure, insufficient hygiene during milking and cheese processing, and inadequate storage conditions. The findings emphasize the necessity of promoting standardized hygienic practices and infrastructure improvements to enhance the sanitary quality of milk and cheese products from family goat farming systems.