THE STUDY OF THE MAIN PARAMETERS QUALITY OF BUFFALO MILK
2009, 10 (3) p. 201-206
Researches were conducted on a biologic material, a buffalo livestock, in different lactating stages and their physico-chemical parameters were determined: fat, protein, lactose, unfat dry substance, density, pH, temperature. Regarding the variation of these components, researches conducted emphasized differences determined by those conditions specific to reference seasons. Individual analysis on the buffalo livestock in the study, emphasized significant differences: fat 8.59-9.36%, protein 5.16-5.31% respective of lactation. Microbiologic determinations mainly envisioned: the number of somatic cells (NSC), number of total germs (NTG) Positive Coagulanzo Stafilococii, Listeria, Salmonella, determinations which lay at the basis of the assessment of buffalo milk quality. The positive Coagulanzo stafilococus was absent, excepting sample number 15 (2 germs/ml) and sample number 22 (4 germs/ml); Salmonella was absent. Regarding the total number of germs: values between 1.0-1.8 germs/ml were obtained. The detection of this microbiologic parameter in the composition of buffalo milk provides information regarding the hygienic conditions of their production and handling. Correlations between the number of somatic cells, milk production and composition are employed in dairy buffalo farms, in order to assess losses caused by mastitis and the implementing of certain measures for the control of these diseases. On the other hand, correlations between the number of somatic cells and milk composition prove useful in establishing milk processing behaviour, as the practice of setting milk-raw matter prices according to the number of somatic cells in the milk is becoming increasingly more frequent in developed countries.