+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

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

Indian Journal of Dairy Science 43(2): 207-212
Bacteriological quality of buffalo milk in relation to processing at high temperatures
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.

(PDF 0-2 workdays service: $29.90)

Accession: 002034498

Related references

Some observations on the bacteriological keeping quality of milk processed by high temperatures with a 0.6 second holding time. J. Milk Fd Tech, 26: 10, 332-36, 1963

Bacteriological quality of raw milk in relation to regulations on bacteriological requirements for market products of animal origin. Mljekarstvo. 21: 11, 255-258, 1971

Ultrahigh temperature processing of milk. I. Bacteriological and physiochemical aspects, nutritive value and quality control of UHT milk and sterilized milk. South African journal of dairy technology = Suid Afrikaanse tydskrif vir suiweltegnologie 11(2): 61-64, 1979

Effect of activation of lactoperoxidase system on bacteriological quality of buffalo raw milk. Indian Journal of Dairy Science 46(10): 483-488, 1993

Effect of hygienic practices at the farm on the bacteriological quality of buffalo milk. Haryana Agricultral University Journal of Research 12(4): 535-540, 1982

Some investigations on farm milk of high hygienic quality, kept at different temperatures, with specific relation to lipolytic activity. XIX International Dairy Congress 1E: 541-542, 1974

Health status of buffalo farms in Salerno province, Italy: chemical and bacteriological studies on milk for processing into cheese. Veterinaria Italiana 32(20): 29-34, 1996

Heat stability of buffalo milk in relation to TS, fat, SNF during processing to concentrated milk. Journal of Applied Biology 15(2): 64-72, 2005

Whey protein content and bacteriological quality of forewarmed buffalo skim milk. Indian Journal of Dairy Science 40(1): 126-128, 1987

Studies on bacteriological quality of dried whole milk in relation to the initial quality of raw milk. Journal of Food Science and Technology, India 21(6): 415-417, 1984