The effect of cold storage (4 - 5°C) with blending different milkings to cold stored milk on some chemical composition, rheological properties and microbiological quality of buffalo’s and cow’s milk were studied. The results indicated that there are no significant effects on TS, fat and total protein contents of cold stored of buffalo's and cow's milk whereas, the acidity values slightly increased. Cold storage increased the rennet coagulation time (RCT), curd tension and curd syneresis values (p < 0.001). In addition, keeping of buffalo's and cow's milk at 4 - 5°C increased total viable bacterial counts (TVBC) with an concomitant increasing in lactic acid bacteria, psychrophilic bacteria, proteolytic and lipolytic bacteria, colifom bacteria, sporeformers, as well as moulds and yeast counts. To add milk from evening and morning milkings to cold stored buffalo's and cow's milk decreases the acidity and curd syneresis values besides promote an increase in pH, TS, fat, total protein, RCT and the curd tension values (p < 0.001). Moreover, mixing evening and morning milk with cold stored milk lowered the microbial groups mentioned above. So, cold storage and blending milkings can be used as a strategy to maintain the milk quality for a period until it be consumed without substantial loses in the milk properties.
Key words: Cold storage of milk, different milkings mixing.
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