A survey on the microbiological and chemical composition of buffalo milk in China

One hundred and twelve samples of raw buffalo milk were collected at four locations in China, and their microbiological and chemical composition was analyzed. Average levels of major components were: fat 7.59% (v/v), crude protein 4.86% (w/w), lactose 4.74% (w/w), total solids 18.44% (w/w), ash 0.85% (w/w), and pH 6.65. The crude protein, fat, total solids and ash contents of milk from multi-crossbreed buffalo were higher than those of river buffalo’s, but lower than those of crossbreed F1 and F2 buffalo’s. Microbiological enumeration revealed counts of total mesophilic aerobic bacteria of 5.59 log cfu/ml, bacterial endospores 2.31, lactic acid bacteria 4.62, fungi 1.79, coliforms 2.42, Escherichia coli 1.53, and Staphylococcus aureus 1.68. Listeria spp. were below detection level in all of the samples. The microbiological quality of buffalo milk was judged marginal and indicates the need for improved hygienic standards.