Abstract
In this study, the physicochemical properties of 65 different milk samples produced and brought to the Vocational School laboratories for some basic analysis in Susurluk Region of Balikesir Province; in winter, spring, summer and autumn seasons were compared. In this context, 40 of the all milk samples were supplied from different milk collectors in the Susurluk region and the remaining 25 were supplied from milk production farms around Susurluk. Some analyzes were made to determine which are the pH and total acidity (%lactic acid), dry matter (%), fat (%), protein (%) and density (g ml-1) values of the milk samples obtained. The analysis results are in line with the results of studies conducted in similar scope and the values specified in the Turkish Food Codex
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