Microbiological and Chemical Properties of Raw Milk Consumed in Burdur

The aim of this study was to determine the microbiological and chemical properties of raw milk consumed in Burdur. A total of 100 samples obtained from different producers were analyzed for microbiological and chemical properties. For this purpose, counts of total aerobic mesophilic bacteria, Enterobacteriaceae, coliforms, E. colt, Enterococci, yeast, mold and Micrococcus-Staphylococcus, Coagulase Positive Staphylococcus microorganisms were made. In the raw milk samples, the mean level of total aerobic mesophilic bacteria was 3.95x10(6) cfu mL(-1), Enterobacteriacae 3.0x10(4) cfu mL(-1), coliforms 2.0x10(4) cfu mL(-1), E. colt 1.0x10(2) cfu mL(-1), Enterococci 3.2x10(4) cfu mL(-1), yeast 7.8x10(3) cfu mL(-1), mold 1.0x10(3) cfu mL(-1), Micrococcus-Staphylococcus 2.45x10(4) cfu mL(-1) and Coagulase Positive Staphylococcus 1.0x10. The mean level of pH, acidity ((SH)-S-0), non fat dry matter contents (%), density (g mL(-1)) of raw milks samples were 6.74, 8.41, 8.42 and 1.027 and 6, respectively. In conclusion, raw milk may cause a potential risk to the public and therefore hygienic precautions should be taken by determining critical control points in the phases of production, storage and sale and regular check-ups of milk should be performed at various critical control points according to food regulations.