Ideal quality milk must have the following characteristics: be free of pathogens and contaminants; have a low somatic cell count; does not contain sediment or foreign materials; It has a slightly sweet and aromatic flavor, without undesirable odors or aromas; comply with legal standards for minimum fat content, total solids and developed solids; in addition to presenting an adequate balance between nutrients. Bearing in mind the importance of analyzes related to milk quality, the supervised internship was carried out at the dairy quality laboratory – LABLAC, through monitoring and carrying out analyses. The internship lasted 300 hours, being carried out from December 4, 2023 to March 8, 2024, under the supervision of laboratory technician Virna Ribeiro Hayden. Practical class monitoring activities were carried out in the laboratory, milk collections, chemical analysis of milk, somatic cell count (SCC) analysis, training with producers on the importance of milk quality and a practical class on order management. Based on these experiences, it was possible to learn in a technical and practical way the routine of a dairy quality laboratory, as well as experience contact with rural producers, which contributed to the development of a professional and ethical attitude. Therefore, the internship at LABLAC was extremely important to complement the knowledge acquired throughout the course, related to the analysis of milk quality and how this may be influencing animal production, being, therefore, fundamental for professional life.
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