SOME PHYSICOCHEMICAL CHARACTERISTICS OF RAW MILK OF ANATOLIAN BUFFALOES

• Published in: Italian journal of food science Vol. 26; no. 4; p. 398
• Main Authors: Sahin, A, Yildirim, A, Ulutas, Z
• Format: Journal Article
• Language: English
• Published: Pinerolo Codon Publications 01.01.2014
• ISSN: 1120-1770; 2239-5687

This research was carried out to determine some constituents and properties of raw milk samples of Anatolian buffaloes. Raw milk samples were collected from the different areas of the Tokat province of Turkey and analyzed for density, acidity, urea, free fatty acids (FFA), citric acid, freezing point (FPD), and pH. Milk samples were collected in February, March, and April 2012. Results of the research showed that the averages of raw milk density, acidity, urea, free fatty acids, citric acid, freezing point degree, and pH were determined as 1,029.66 g/cm^sup 3^, 8.26 ^sup o^SH, 0.047%, 4.78 mmol/10L, 0.13%, -0.56 degrees Celsius, and 6.56, respectively. As a result, the effects of lactation number, calving age, village, herd, sampling time, and stage of lactation on the determined parameters were found to be statistically significant (P<0.01).