DETERMINATION OF THE QUALITY OF RAW MILK FROM BLACK AND WHITE COWS FROM BIGA (CANAKKALE, TURKEY)

  • Ahmet UZATICI Canakkale Onsekiz Mart University
  • Ozlem TONGUC YAYINTAS Canakkale Onsekiz Mart University
Keywords: Raw milk, quality, somatic cell, chemical characteristics, Biga, Turkey

Abstract

In this research, the subject of inquiry is whether the raw milk in Havdan, Güleçköy and Gürçeşme villages of Biga region is produced according to food safety standards as well as their somatic cell count and chemical characteristics.

For this purpose, 32 samples from Havdan village, 68 from Güleçköy and 16 singular samples from Gürçeşme village. Fat, fatless dry material, protein, somatic cell count, freezing point, cryoscope water amount, lactose and density values of the raw samples have been inquired. Somatic cell count of the produced raw milk turned out to be higher than estimated values in “Turkish Food Codex Raw and Heat Treated Drinking Milk Communiqué Türk Gıda Kodeksi Çiğ ve Isıl İşlem Görmüş İçme Sütleri Tebliği”.  With precautions to be followed in companies, remarkable outcomes will be accomplished in order to decrease somatic cell count.

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Published
2018-02-08
How to Cite
UZATICI, A., & TONGUC YAYINTAS, O. (2018). DETERMINATION OF THE QUALITY OF RAW MILK FROM BLACK AND WHITE COWS FROM BIGA (CANAKKALE, TURKEY). JOURNAL OF SCIENTIFIC PERSPECTIVES, 1(1), 29-42. https://doi.org/10.26900/jsp.2017.3
Section
Basic Science and Engineering