Abstract
The aim of this study is to perform microbiological, physical, and chemical analyses of the samples from producers who continuously bring milk to 30 actively operating milk collection centers throughout the spring, summer, autumn, and winter seasons in Kastamonu Province and determine whether the identified values are within legal limits. For microbiological properties of milk included in the research, total aerobic mesophilic bacteria (TAMB) and coliform group bacteria counts were identified. For the determination of physical and chemical properties, dry matter, fat, nonfat dry matter, lactose, protein, ash, pH, titratable acidity, refractive index, and specific gravity values were identified and the presence of carbonate, peroxidase, and antibiotics was researched. As a result of the research, in the 240 investigated raw milk samples in all seasons, the majority of mean dry matter, fat, nonfat dry matter, lactose, protein, ash, pH, titratable acidity, refractive index, specific gravity, carbonate, peroxidase, and antibiotic values were found to comply with the Turkish Food Codex Communiqué on Raw Milk and Heat Processed Drinking Milk. However, the TAMB and coliform group bacteria counts were not found to comply with these criteria. The main sources of variation in the study of milk collection center, season (apart from lactose), and milk collection center × season interaction were identified to have very significant effects (P < 0.01) on the microbiological, physical, and chemical properties of the milk samples.
Highlights
Milk is a porcelain-white fluid with unique flavor and odor containing all important nutritional elements used by female mammals to feed their young [1,2]
Materials and methods The raw milk used in the research was obtained from producers who continuously brought milk to 30 actively operating milk collection centers located in Kastamonu
All of the 240 milk samples analyzed were above the 5 log cfu/mL value in the Turkish Food Codex Communiqué on Raw Milk and Heat Treated Drinking Milk, and did not abide by the legislative criteria
Summary
Milk is a porcelain-white fluid with unique flavor and odor containing all important nutritional elements used by female mammals to feed their young [1,2]. Raw milk is defined as “secretions from the mammary glands, apart from colostrum, obtained by milking one or more cows, goats, sheep or water buffalo, which has not been heated above 40 °C or undergone any equivalent processing” [3]. Cow Milk - Raw Standard, milk is defined as “a white or cream colored fluid, secreted by the mammary glands of cows, sheep, goats and water buffalo, with its own unique flavor and consistency, with no other material mixed with it or removed from it” [4]. Milk is the main source of protein, carbohydrate, fat, and mineral matter necessary for healthy growth and is the sole source of nutrition for feeding newborn organisms [5]
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