AN OVERVIEW OF BUFFALO MILK QUALITY FROM BEED DISTRICT

This study was carried out to determine the chemical and microbiological quality of buffalo milk. A total of 120 buffalo raw milk samples were collected monthly from beed district, throughout the year for this study. In the chemical analysis of buffalo milk samples the mean total solid value, non-solid fat, lipid, protein, lactose, ash and pH values were detected as 16.38%, 8.56%, 7.04%, 4.36%, 4.19%, 0.72% and 6.55, respectively. Total bacteria count (TCA), coliform, lactic acid bacteria (LAB), Escherichia coli, Staphylococcus aureus and yeast-mold (log10 cfu/ml) levels in the milk samples were detected as 6.36, 2.95, 5.74, 1.10, 2.46 and 2.63, respectively.