Even being considered an important animal product for
Brazilian economy, there is a lack of scientific information
about the microbiological quality of goat milk, and also
concerning the effect of the storage conditions on its microbiota
development. Based on this, the present work aimed
to characterize the microbiological characteristics of raw
goat milk produced in a specific region in Brazil, as well as
to investigate of the effects of a long period of storage at
low temperature on its microbiota