Chemical and microbiological quality of Anatolian Buffalo milk

Zeki, Guuml rler; Kuyucuoğlu, Y.; Pamuk, Sebnem

doi:10.5897/ajmr12.1014

Cited by 11 publications

(11 citation statements)

References 22 publications

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“…The results were reported in Table (1) showed the chemical composition of raw buffalo milk samples collected from dairy shops where there was no significant difference between them as the mean values of fat %, SNF %, protein%, Lactose % and salts % were 6.06±0.36, 9.08±0.23, 3.54±0.09, 4.73±0.14 and 0.74±0.02, respectively, while in dairy farms, the respective mean values were 6.18±0.31, 9.53±0.44, 3.89±0.09, 5.12±0.15 and 0.78±0.03. These results were in agreement with those reported by Lingathurai et al [28] and El-Leboudy et al [29], while higher results were declared by Hussain et al [30] and Zeki et al [31]. However, lower results were recorded by Enb et al [32] and Hashmi et al [33].…”

supporting

confidence: 91%

Chemical and Microbiological Evaluation of Raw Buffalo Milk Locally Produced in Sharkia Governorate

Ibrahim

Bahout

Ayoub

et al. 2019

Zagazig Veterinary Journal

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A total of 100 samples of raw Buffalo milk including (50 from dairy shops and 50 from dairy farms) were collected randomly at Sharkia Governorate for chemical and microbiological evaluation. Chemical assessment of the milk samples collected from dairy shops revealed that the mean values of Fat, Solid Not Fat (SNF), Protein, Lactose and Salts percentages were 6.06±0.36, 9.08±0.23, 3.54±0.09, 4.73±0.14 and 0.74±0.02 respectively, while dairy farm samples were 6.18±0.31, 9.53±0.44, 3.89±0.09, 5.12±0.15 and 0.78±0.03; correspondingly. Microbiological examination revealed that the mean values of faecal coliforms were 2.03×10 6 ± 0.75×10 6 and 1.8×10 6 ± 0.59×10 6 in dairy shops and farms, respectively. The identified species of isolated coliform organisms in both types of milk were Citrobacter diversus (11.3% vs 11.1%) Citrobacter freundii (9.6% vs 9.6%), Enterobacter aerogenes (12.1% vs 9.6%), Enterobacter agglomerans (11.3 vs 10.4%), Enterobacter cloacae (13% vs 11.1%), Klebsila oxytoca (9.6% vs 11.9%), Klebsila pneumoniae (9.6% vs 10.4%) and E.coli (23.5% vs 25.9%); respectively. Mean values of total staphylococci were 4.29×10 6 ± 0.21×10 6 and 8.08×10 6 ± 2.27×10 6 in milk samples of shops and farms respectively. The identified species in both types were S. aureus, S. epidermidis, S. saprophyticus, S. capitis and S. intermedius with percentages of 28% vs 35%, 48% vs 41%, 10% vs 12%, 8% vs 7% and 6% vs 5%; respectively. It was exposed that 8 strains (28.57%) and 10 strains (28.57%) were identified as methicillin-resistant S. aureus that containing mecA gene. In conclusion, high prevalence of different udder pathogens among dairy animals may attributed to the lack of sanitary conditions that adapted in dairy farm. So, restriction to application of hygienic measures in dairy farms as well as quality control and quality assurance programs should be adopted to get safe and good quality raw milk.

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supporting

confidence: 91%

Chemical and Microbiological Evaluation of Raw Buffalo Milk Locally Produced in Sharkia Governorate

Ibrahim

Bahout

Ayoub

et al. 2019

Zagazig Veterinary Journal

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“…The relationship between THI and milk quality traits has been recently investigated in 51 bulk milk samples (16); the results confirmed those of the present study, evidencing the greatest FC (8.57%) in January and the lowest (6.50%) in the summer season. On the opposite, PC was not significantly affected by the season of sampling (16,17).…”

Section: Discussionmentioning

confidence: 73%

On the Effect of the Temperature-Humidity Index on Buffalo Bulk Milk Composition and Coagulation Traits

et al. 2020

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Little is known about the effects of high levels of environmental temperature and humidity on milk yield and quality in buffaloes since this species is known to be more heat tolerant than cattle. However, the distribution of sweat glands and the dark skin color can negatively affect heat tolerance. Moreover, due to increased global temperatures, concerns regarding heat stress and thermoregulation in dairy animals, including buffaloes, have been extended to the northern hemisphere. In this study, the effects of both the temperature-humidity index (THI) and the maximum daily temperature-humidity index (MTHI) were estimated on bulk milk traits, namely fat, protein, lactose, urea content, pH levels, somatic cell score, coagulation properties, and bacteria count. The dataset consisted of repeated data from 99 Mediterranean water buffalo farms, and mixed models were used for the analyses. Supporting the negative correlations observed, bulk milk fat, protein, and lactose content were significantly lower when THI and MTHI were higher. Similarly, milk pH was lower when THI and MTHI were high; however, high levels of THI or MTHI seemed to not be markedly associated with the milk's coagulation ability. According to both analysis of variance and correlations, the somatic cell score was not significantly affected by the THI and MTHI. This is the first study based on a large dataset that evaluates the impact of high temperature and humidity in Italian buffalo milk and that provides correlations with traits of interest for the dairy industry, i.e., milk acidity and coagulation ability. In general, findings show that the effects of elevated THI and heat stress on bulk milk quality in buffalo is less evident than in cattle. These preliminary results intend to open debate on the issue of heat stress in dairy buffaloes that are reared in temperate regions. Further studies should focus on individual milk and performance and should investigate the relationship between high THI and buffalo fertility, behavior, and welfare.

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“…All of these parameters, which can affect the quality of the end products, can vary depending on several factors, including genetics, age, parity, lactation stage, season, feeding, and geographical area of rearing (Gürler et al . ). Moreover, microbiological contamination and the presence of somatic cells can worsen the quality of milk.…”

Section: Introductionmentioning

confidence: 97%

“…In Europe, the countries that produce the largest quantities of buffalo milk are Italy, Turkey, Bulgaria and Greece (FAOSTAT 2014). In accordance with a recent report from the European Food Safety Authority (EFSA), Italy is the largest producer (88%) of buffalo milk in the EU (EFSA BIOHAZ Panel 2015); in the period 1990-2012, the Italian production of buffalo milk increased from 43 000 to 192 455 t, allowing in 2012 the production (FAO-STAT 2014) of 51 910 and 37 122 t of mozzarella and mozzarella PDO (Protected Designation of Origin), respectively (Istituto Nazionale di Economia Agraria (INEA) 2012, INEA 2013.…”

Section: Introductionmentioning

confidence: 99%

Trends in the quality and hygiene parameters of bulk Italian Mediterranean buffalo (Bubalus bubalis) milk: A three year study

Pasquini

Osimani

Tavoletti

et al. 2017

Animal Science Journal

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Buffalo milk represents an indispensable source of nourishment in many parts of the world and it is the second most consumed milk worldwide. Buffalo milk is actually used for the production of many dairy products such as pasteurized or concentrated milk, butter, yogurt, ice-cream, dehydrated milk products and cheeses. Due to its high nutritional value and the presence of natural bioactive substances, buffalo milk can also provide health benefits to consumers. In Italy, buffalo milk is used mainly for cheese making, mozzarella PDO (Protected Designation of Origin), which is a highly valued dairy product. This 3-year study, carried out between 2011 and 2013, was aimed at evaluating the quality of bulk Italian Mediterranean buffalo milk by monitoring physico-chemical parameters, somatic cell and total bacterial counts. A total of 51 samples of bulk milk were collected from one herd throughout the monitored period. Analysis of variance, carried out to test month, season and year main effects, highlighted remarkable seasonal effects for fat, protein and lactose content, as well as for predicted mozzarella cheese yield, and somatic cell counts. The calculation of simple correlations allowed the identification of positive correlations between estimated cheese yield and fat and protein content.

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Chemical and microbiological quality of Anatolian Buffalo milk

Cited by 11 publications

References 22 publications

Chemical and Microbiological Evaluation of Raw Buffalo Milk Locally Produced in Sharkia Governorate

Chemical and Microbiological Evaluation of Raw Buffalo Milk Locally Produced in Sharkia Governorate

On the Effect of the Temperature-Humidity Index on Buffalo Bulk Milk Composition and Coagulation Traits

Trends in the quality and hygiene parameters of bulk Italian Mediterranean buffalo (Bubalus bubalis) milk: A three year study

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