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Bacteriological quality of buffalo milk in relation to processing at high temperatures



Bacteriological quality of buffalo milk in relation to processing at high temperatures



Indian Journal of Dairy Science 43(2): 207-212



Five samples each of cow and buffalo raw milk from the organized sector (OS) and buffalo raw milk from local vendors (LV) resp. had initial total viable counts (millions/ml) of 1.38-50, 1.2-66 and 1.01-197, spore counts/ml of 3-250, 10-1190 and 5-350, and 4, 5 and 1 of the samples were of fair to good quality, the rest being of poor quality.

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