Some physicochemical characteristics of raw milk of Anatolian buffaloes

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dc.contributor.authorŞahin, A.
dc.contributor.authorYildirim, A.
dc.contributor.authorUlutaş, Z.
dc.date.accessioned2024-11-07T10:39:47Z
dc.date.available2024-11-07T10:39:47Z
dc.date.issued2014
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThis research was carried out to determine some constituents and properties of raw milk samples of Anatolian buffaloes. Raw milk samples were collected from the different areas of the Tokat province of Turkey and analyzed for density, acidity, urea, free fatty acids (FFA), citric acid, freezing point (FPD), and pH. Milk samples were collected in February, March, and April 2012. Results of the research showed that the averages of raw milk density, acidity, urea, free fatty acids, citric acid, freezing point degree, and pH were determined as 1029.66 g/cm3, 8.26 °SH, 0.047%, 4.78 mmol/10L, 0.13%, -0.56 °C, and 6.56, respectively. As a result, the effects of lactation number, calving age, village, herd, sampling time, and stage of lactation on the determined parameters were found to be statistically significant (P<0.01).
dc.identifier.endpage404
dc.identifier.issn1120-1770
dc.identifier.issue4
dc.identifier.scopus2-s2.0-84919401177
dc.identifier.scopusqualityQ3
dc.identifier.startpage398
dc.identifier.urihttps://hdl.handle.net/11480/11205
dc.identifier.volume26
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherChiriotti Editori
dc.relation.ispartofItalian Journal of Food Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectAcidity
dc.subjectBuffalo milk
dc.subjectCitric acids
dc.subjectDensity
dc.subjectFree fatty acids
dc.subjectFreezing point
dc.subjectpH
dc.subjectUrea
dc.titleSome physicochemical characteristics of raw milk of Anatolian buffaloes
dc.typeArticle

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