Milk is a food that inherently favors microbial growth and due to its characteristics several precautions must be taken to prevent contamination in its production, processing, marketing and consumption, which are routinely subject to changes. The aim of this study was to evaluate microbiological contamination in milk produced at two farms in the Far West of Santa Catarina, before and after the application of Good Manufacturing Practices (GMP). Initially, samples of the milk, surfaces of equipment and utensils for milking, the teats of animals, disinfectants, and water were tested. Next, we conducted training of the farmers in microbiological analysis of milk samples. The analyses included counts of mesophilic aerobes (MA), Staphylococcus coagulase positive (SA), total coliform (TC), and thermotolerant (FC). The methods used for analyses were those described by the Regulation number 62 of August 26th, 2003 published by the Brazilian Ministry of Agriculture and Food Supply (MAPA) that follows methods recommended by the Compendium of Methods for the Microbiological Examination of Foods - APHA. The mean values for MA, SA, TC, and FC in milk obtained before and after the training were, respectively: 4.88 and 3.69 log colony-forming-unit (CFU)/ ml, 3.04 and 2.37 log CFU / ml, 61.19 Most probable number (MPN) and 17.89 MPN/ ml, and 40.26 and 8.71 MPN/ ml. Thus, according to these results, including training in GMP can improve the quality of milk, with immediate results for MA, TC, and CF. But, beyond the procedures employed, the control and prevention of mastitis could help to avoid contamination by SA.