TY  - JOUR
T1  - Microbiological and Chemical Properties of Raw Milk Consumed in Burdur
AU - Tasci, Fulya 
JO  - Journal of Animal and Veterinary Advances
VL  - 10
IS  - 5
SP  - 635
EP  - 641
PY  - 2011
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2011.635.641
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2011.635.641
KW  - Turkey
KW  -phases
KW  -Raw milk
KW  -microbiological
KW  -chemical
KW  -properties
AB  - </B>The aim of this study was to determine the microbiological and chemical properties of raw milk consumed in Burdur. A total of 100 samples obtained from different producers were analyzed for microbiological and chemical properties. For this purpose, counts of total aerobic mesophilic bacteria, Enterobacteriaceae, coliforms, <I>E. coli</I>, Enterococci, yeast, mold and Micrococcus-Staphylococcus, Coagulase Positive Staphylococcus microorganisms were made. In the raw milk samples, the mean level of total aerobic mesophilic bacteria was 3.95x10<SUP>6</SUP> cfu mL<SUP>-1</SUP>, Enterobacteriacae 3.0x10<SUP>4</SUP> cfu mL<SUP>-1</SUP>, coliforms 2.0x10<SUP>4</SUP> cfu mL<SUP>-1</SUP>, <I>E. coli</I> 1.0x10<SUP>2</SUP> cfu mL<SUP>-1</SUP>, Enterococci 3.2x10<SUP>4</SUP> cfu mL<SUP>-1</SUP>, yeast 7.8x10<SUP>3</SUP> cfu mL<SUP>-1</SUP>, mold 1.0x10<SUP>3</SUP> cfu mL<SUP>-1</SUP>, Micrococcus-Staphylococcus 2.45x10<SUP>4</SUP> cfu mL<SUP>-1</SUP> and Coagulase Positive Staphylococcus 1.0x10<SUP>2</SUP>. The mean level of pH, acidity (<SUP>0</SUP>SH), non fat dry matter contents (%), density (g mL<SUP>-1</SUP>) of raw milks samples were 6.74, 8.41, 8.42 and 1.027 and 6, respectively. In conclusion, raw milk may cause a potential risk to the public and therefore hygienic precautions should be taken by determining critical control points in the phases of production, storage and sale and regular check-ups of milk should be performed at various critical control points according to food regulations.
ER  -