STUDY REGARDING THE CORELATION BETWEEN TOTAL GERMS COUNT AND CHEMICAL COMPOSITION IN RAW MILK

Abstract

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.

Keywords

• milk
• tgc
• chemical composition
• correlations