Investigation on Microflora of Buffalo Milk

S. BOYCHEVA1, T. DIMITROV1, M. TSANKOVA2 and T. ILIEV1
1 Thrakia University, Agrarian Faculty, BG-6000 Stara Zagora, Bulgaria
2 Agricultural Institute, BG-9700 Shumen, Bulgaria

Abstract

BOYCHEVA, S., T. DIMITROV, M. TSANKOVA and T. ILIEV, 2002. Investigation on microflora of buffalo milk. Bulg. J. Agric. Sci., 8: 279–282

The microflora of buffalo milk was investigated through different seasons of the year – spring and autumn. The total bacterial count, number of lactic acid bacteria, colibacteria and psychrotrophs were determined. The growth of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus as a yoghurt starter and the rate of acid production in buffalo milk were also examined.
The investigation was carried out with samples of total buffalo milk obtained from the Bulgarian Murrah buffalo cows from the herds of the buffalo farms in the village of Rositza, Gabrovo district, the experimental base of the Research Buffalo Institute – Shumen and the toun of Rakovski, Plovdiv district.
It was established higher total number of the bacteria in the samples in the autumn than in the spring – average 3.92 ×> 106/cm3 against 2.03 × 106/cm3. The same tendency was observed regarding the number of lactic acid bacteria, colibacteria and psychrotrophs – 3.22 × 105/cm3; 3.95 × 104/cm3 and 6.585/cm3 against 3.37 × 105/cm3; 1.67 × 104/cm3 and 3.5 × 105/cm3 respectively.
The production of lactic acid by L. bulgaricus and Str. thermophilus in the milk samples in the autumn was more strongly expressed than in the spring.

Key words: buffalo milk, microflora, yoghurt starter