Determination of Physical, Chemical and Microbiological Properties of Milk From Some Dairy Plants in Sivas Province

Authors

  • Mehmet Beykaya Gıda, Tarım ve Hayvancılık Bakanlığı, Bakanlık Müşaviri, 06800 Ankara
  • Ayşe Özbey Ömer Halisdemir Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 51240 Niğde
  • Zeliha Yıldırım Ömer Halisdemir Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, 51240 Niğde

DOI:

https://doi.org/10.24925/turjaf.v5i4.388-396.1172

Keywords:

Raw milk, Physical and chemical properties, Total bacteria, Coliform, Somatic cell counts

Abstract

In this study, physical, chemical and microbiological properties of 50 raw bulk milk samples obtained from 5 different dairy plants in the Sivas were investigated. The pH, acidity, fat, non-fat dry-matter, total dry matter contents and density of raw milk samples were 4.89-6.70, 0.135-0.495%, 1.7-7.6%, 7.33-9.80%, 10.00-16.90%, and 1.0230-1.0312 g/mL, respectively. Fat content of the 26%, specific gravity of 28%, total dry matter of 32%, solids-non-fat of 58%, pH value of 84% of the milk samples were found lower whereas titratable acidity of 60% of the samples were determined higher than the values stated in the Turkish Food Codex and in the Raw Milk Standard. Total coliform bacteria counts of 30%, total aerobic mesophilic bacteria counts of 88%, and somatic cell counts of 40% of the samples were higher than 1100 MPN/mL, 100000 cfu/mL and 500000 cell/mL, respectively. Yeast-mold counts of 72% of the milk samples were found between 104-106 cfu/mL.

Published

11.04.2017

How to Cite

Beykaya, M., Özbey, A., & Yıldırım, Z. (2017). Determination of Physical, Chemical and Microbiological Properties of Milk From Some Dairy Plants in Sivas Province. Turkish Journal of Agriculture - Food Science and Technology, 5(4), 388–396. https://doi.org/10.24925/turjaf.v5i4.388-396.1172

Issue

Section

Food Technologies

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