Somatik Hücre Sayısının ve Mevsimin Manda Süt Kalitesine Etkisinin Araştırılması

Abstract

The somatic cell count (SCC), chemical composition and microbiological quality of milk are the most important features in terms of overall quality of raw milk. In our study, the seasonal SCC, chemical composition and microbiological qualities of the milk obtained were measured, and the seasonal effect on these parameters was investigated. In terms of SCC, the maximum value of the summer sample was the highest with 465000 units/ml (average 233500 units/ml), while in terms of microbiological criteria, the total bacteria count, Enterobacteriacea count, coliform count and E. coli count values were found to be higher than other seasons. As for the chemical composition, it was observed that the milk fat and lactose values were not affected by the season, but the protein, dry matter and non-fat dry matter values of the summer samples (respectively average values 5.53%, 18.83%, 10.34%) were at the highest level. It is considered that hygiene measures should be developed in terms of hot seasons and additional measures should be taken in terms of udder health.

Some Physicochemical Properties and Fatty Acid Compositions of Different Originated Anatolian Water Buffaloes Milk Samples

“…The fat amount in the sample OR2 was statistically different (P<0.05) from the others (P<0.05). Similar fat amounts were found for the buffalo milk samples (Varricchio et al 2007, Han et al 2012, Kashwa 2016, Çinar et al 2019, Gürler et al 2021. The results show that, the fat amount in the samples other than the sample OR2, are in agreement with the reported literature.…”

“…Among all samples, the OR4 had the lowest amount of non-fat dry matter (6.73%), followed by the OR2 (8.86%) and the highest value was found in the OR1 (9.82%). In the current study, the amount of non-fat dry matter of the sample OR4 was found to be lower than reported values of Çinar et al (2019) and Gürler et al (2021), while the others were compatible with the literature.…”

“…For the protein, the lowest level was obtained for the OR4 (3.38%) and the highest level belonged to the OR3 (4.73%). In the literature, the amount of protein of the buffalo milk was found as 5.53% (Gürler et al 2021), 4.70% (Han et al 2012), 4.71% (Kashwa 2016) and 4.5% (Varricchio et al 2007). Compared to the literature, the protein content of the samples of the OR2 was lower, while the others are compatible with previously recorded data.…”

“…The lowest value (13.55%) was found for the OR4 and the highest value (18.46%) was found for the OR3. Han et al (2012), Kashwa (2016) and Gürler et al (2021)] reported that the total solids in the milk was ranged from 17.11 to 18.83% which was higher than the OR4 and OR2 province samples in the current study. In general, the milk samples of OR3 and OR1 were in accordance with the literature.…”

“…In all investigated buffalo milk samples, the OR4 contained the lowest and the OR1 highest amounts of lactose. In the studies of (Han et al 2012, Kashwa 2016, Çinar et al 2019, Gürler et al 2021) reported that the lactose in the milk was 4.60%, 4.84%, 4.84% and 4.97%, respectively. In the current study, amount of lactose of the sample OR4 was found to be much lower compared to the previous studies.…”