Abstract
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.
Highlights
Milk is a white liquid produced by the mammary glands of mammals
As a result of the chemical analyses of milk samples collected from buffaloes in different seasons, the total solids (TS) (16.38% ± 1.01), non-fat solids (NFS) (8.56 ± 0.32), fat (7.04% ± 0.84), protein (4.36% ± 0.40), lactose (4.19% ± 032), ash (0.72% ± 0.08) and pH (6.55 ± 013) values were determined (Table 1)
The data of this study indicated that milk fat and protein contents increase concurrently, while TS, NFS, fat, protein, ash and pH values are highest in winter, while TS, fat and protein levels are lowest in spring
Summary
Milk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition in the world with its high nutritious property. Buffalo milk has a richer taste due to its contents of milk fat, protein, lactose, total dry matter, vitamin and minerals. These properties allow a wider variety for buffalo milk as raw material for milk products like cheese, butter and icecream (Fundaro et al, 2001). There has been an increasing demand for cheese made of buffalo milk in many countries throughout the world as it is an organic product (Bilal et al, 2006)
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