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Yadav, Devendra
- Determination of Bacterial Quality of Raw Buffalo Milk as Influenced by Different Milking Time
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Authors
Affiliations
1 Department of N.R.M., Livestock Production and Management, Mahatma Gandhi Chitrakoot Gramodaya Vishwavidyalaya, Chitrakoot, Satna (M.P.), IN
2 Department of NRM, Faculty of Agriculture, Mahatma Gandhi Chitrakoot Gramodaya Vishwavidyalaya, Chitrakoot, Satna (M.P.), IN
1 Department of N.R.M., Livestock Production and Management, Mahatma Gandhi Chitrakoot Gramodaya Vishwavidyalaya, Chitrakoot, Satna (M.P.), IN
2 Department of NRM, Faculty of Agriculture, Mahatma Gandhi Chitrakoot Gramodaya Vishwavidyalaya, Chitrakoot, Satna (M.P.), IN
Source
The Asian Journal of Animal Science, Vol 13, No 2 (2018), Pagination: 41-49Abstract
A comparative study of bacterial qualities of raw milk of buffalo was conducted at Chitrakoot–Satna (M.P.) during March to May 2018 The objective was to find out the determination bacterial quality of raw milk of buffalo. All sanitary precautions were followed to produce clean milk. The samples of raw milk of three animals each were replicated ten times and tested to determine the standard plate count/ml (SPC) (104), lactic acid bacterial count/ml (LABC) (103), lipolytic bacterial count/ml (LBC) (102), proteolytic bacterial count/ml (PBC) (102) and coliform count in the raw milk. The data obtained for the aforesaid tests were subjected to statistical analysis. in view of the findings and results presented above, it may be concluded that the raw milk of buffalo at milking time m1 (morning) was found best in terms of minimum standard plate count/ml (spc) (104), lactic acid bacterial count/ml (labc) (103), lipolytic bacterial count/ml (lbc) (102), proteolytic bacteria count/ml (pbc (102) and absence of coliform. the maximum was recorded in m2 (noon) followed by m3 (evening).
Keywords
Raw Milk, Bacterial Quality, Buffalo.
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