8 research outputs found
Trends in the quality and hygiene parameters of bulk Italian Mediterranean buffalo (Bubalus bubalis) milk: a three year study
Buffalo milk represents an indispensable source of nourishment in many
parts of the world and it is the second most consumed milk worldwide.
Buffalo milk is actually used for the production of many dairy products such
as pasteurized or concentrated milk, butter, yogurt, ice-cream, dehydrated
milk products, and cheeses. Due to its high nutritional value and the
presence of natural bioactive substances, buffalo milk can also provide
health benefits to consumers. In Italy, buffalo milk is used only for cheese
making, mainly mozzarella PDO (Protected Designation of Origin), which is
a highly valued dairy product. This three-year study, carried out between
2011 and 2013, was aimed at evaluating the quality of bulk Italian
Mediterranean buffalo milk by monitoring physico-chemical parameters,
somatic cell and total bacterial counts. A total of 51 samples of bulk milk
were collected from one herd throughout the monitored period. Analysis of
variance, carried out to test month, season, and year main effects,
highlighted remarkable seasonal effects for fat, protein, and lactose
content, as well as for predicted Mozzarella cheese yield, and somatic cell
counts. The calculation of simple correlations allowed the identification of
positive correlations between estimated cheese yield and fat and protein
content