Determination of some microbiological, physical and chemical quality of milk provided from milk collection centers in Kastamonu

The aim of this study is to carry out microbiological, physical and chemical analyzes of samples taken from producers who continuously bring milk to 30 milk collection centers which are active in spring, summer, autumn and winter seasons and determine of whether the obtained values are within legal limits. Total aerobic mesophilic bacteria (TAMB) and coliform group bacteria counts which are some of the microbiological properties of milk were determined in the research. In order to determine its physical and chemical properties, dry matter, fat, non-fat dry matter, lactose, protein, ash amounts, and pH, titration acidity values were determined, refractive index and specific gravity were examined and carbonate, peroxidase and antibiotic presence were investigated. As a result of the study, the majority of the average dry matter, fat, fat-free dry matter, lactose, protein, ash, pH, titration acidity, refractive index, specific gravity, carbonate, peroxidase and antibiotic values of the 240 raw milk samples examined in all seasons were found mostly appropriate to Turkish Food Codex Communiqué on Raw Milk and Heat Processed Drinking Milk. However, the number of TAMB and coliform bacteria groups was not found to meet the criteria of the aforementioned legislation. The effect of milk collection center, season (except lactose) and milk collection center × season interaction which are the main variation sources of the study on the microbiological, physical and chemical properties of milk samples was found to be very significant (P <0.01).