Chemical and microbiological quality of Anatolian Buffalo milk | Zendy

Guuml rler Zeki | Zendy; Yahya Kuyucuoğlu | Zendy; Sebnem Pamuk | Zendy

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Chemical and microbiological quality of Anatolian Buffalo milk

Author(s) -

Guuml rler Zeki,

Yahya Kuyucuoğlu,

Sebnem Pamuk

Publication year - 2013

Publication title -

african journal of microbiology research

Language(s) - English

Resource type - Journals

ISSN - 1996-0808

DOI - 10.5897/ajmr12.1014

Subject(s) - food science , total viable count , chemistry , bacteria , biology , genetics

This study was carried out to determine the chemical and microbiological quality of Anatolian buffalo milk. A total of 120 Anatolian buffalo raw milk samples were collected monthly from Afyonkarahisar province, throughout the year for this study. In the chemical analysis of Anatolian buffalo milk samples the mean total solid value, non-solid fat, lipid, protein, lactose, ash and pH values were detected as 16.38%, 8.56%, 7.04%, 4.36%, 4.19%, 0.72% and 6.55, respectively. Total bacteria count (TCA), coliform, lactic acid bacteria (LAB), Escherichia coli, Staphylococcus aureus and yeast-mold (log10 cfu/ml) levels in the milk samples were detected as 6.36, 2.95, 5.74, 1.10, 2.46 and 2.63, respectively. Key words: Anatolian buffalo, buffalo milk, chemical quality, microbiological quality.

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