STUDY REGARDING THE CORELATION BETWEEN TOTAL GERMS COUNT AND CHEMICAL COMPOSITION IN RAW MILK
Keywords:
milk, TGC, chemical composition, correlationsAbstract
The aim of this study was to quantify the correlations between total germs count
(TGC), the major chemical compounds in raw milk (fat, proteins and lactose) and
milk acidity. Studies were carried out on Romanian Black and White cows, from
March 2005 until March 2006 at the Didactical farm from the Banat University of
Agricultural Sciences Timişoara. TGC was higher during the warm season (March
2005 – September 2005) 721400 – 841750 cfu/ml milk compared with cold season
(October 2005 – March 2006) when values ranged between 635250 and 873000
cfu/ml milk. There weren’t any significant differences between seasons for this trait.
Obtained results showed that among TGC, major chemical compounds (fat, proteins
and lactose) and milk acidity there weren’t any statistically proven correlations.
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