A survey on the micro biological and chemical composition of buffalo milk in China

文献类型: 外文期刊

第一作者: Han, Bei-Zhong

作者: Han, Bei-Zhong;Meng, Yun;Li, Min;Yang, Ying-Xiao;Ren, Fa-Zheng;Zeng, Qing-Kun;Nout, M. J. Robert

作者机构:

关键词: buffalo milk;chemical composition;microbiological quality;safety

期刊名称:FOOD CONTROL ( 影响因子:5.548; 五年影响因子:5.498 )

ISSN: 0956-7135

年卷期: 2007 年 18 卷 6 期

页码:

收录情况: SCI

摘要: One hundred and twelve samples of raw buffalo milk were collected at four locations in China.. and their microbiological and chemical composition was analyzed. Average levels of major components were: fat 7.59% (v/v),. crude protein 4.86% (w/w), lactose 4.74% (w/w), total solids 18.44% (w/w), ash 0.85% (w/w), and pH 6.65. The crude protein, fat, total solids and ash contents of milk from multi-crossbreed buffalo were higher than those of river buffalo's, but lower than those of crossbreed F, and F, buffalo's. Microbiological enumeration revealed counts of total mesophilic aerobic bacteria of 5.59 log cfu/ml, bacterial endospores 2.31, lactic acid bacteria 4.62, fungi 1.79, coliforms 2.42, Escherichia coli 1.53, and Staphylococcus aureus 1.68. Listeria spp. were below detection level in all of the samples. The microbiological quality of buffalo milk was judged marginal and indicates the need for improved hygienic standards. (c) 2006 Elsevier Ltd. All rights reserved.

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