African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Chemical and microbiological quality of Anatolian Buffalo milk

Zeki Gürler1, Yahya KuyucuoÄŸlu2 and Åžebnem Pamuk1*
1Afyon Kocatepe University, Faculty of Veterinary Medicine, Department of Food Hygiene, Department of Food Hygiene and Techonology, Afyonkarahisar, Turkey. 2Afyon Kocatepe University, Faculty of Veterinary Medicine, Department of Food Hygiene, Department of Microbiology, Afyonkarahisar, Turkey.
Email: [email protected]

  •  Accepted: 19 March 2013
  •  Published: 16 April 2013

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.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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