AI Summary & Key Takeaways
AI InsightThe main sources of variation in the study of milk collection center, season (apart from lactose), and milk collection center × season interaction were identified to have very significant effects (P < 0.01) on the microbiological, physical, and chemical properties of the milk samples.
📌 3 Key Takeaways
Abstract
The aim of this study is to perform microbiological, physical, and chemical analyses of the samples from producers who continuously bring milk to 30 actively operating milk collection centers throughout the spring, summer, autumn, and winter seasons in Kastamonu Province and determine whether the identified values are within legal limits. For microbiological properties of milk included in the research, total aerobic mesophilic bacteria (TAMB) and coliform group bacteria counts were identified. For the determination of physical and chemical properties, dry matter, fat, nonfat dry matter, lactose, protein, ash, pH, titratable acidity, refractive index, and specific gravity values were identified and the presence of carbonate, peroxidase, and antibiotics was researched. As a result of the research, in the 240 investigated raw milk samples in all seasons, the majority of mean dry matter, fat, nonfat dry matter, lactose, protein, ash, pH, titratable acidity, refractive index, specific gravity, carbonate, peroxidase, and antibiotic values were found to comply with the Turkish Food Codex Communiqué on Raw Milk and Heat Processed Drinking Milk. However, the TAMB and coliform group bacteria counts were not found to comply with these criteria. The main sources of variation in the study of milk collection center, season (apart from lactose), and milk collection center × season interaction were identified to have very significant effects (P < 0.01) on the microbiological, physical, and chemical properties of the milk samples.