The effects of storage temperature and storage time on the somatic cell count of Anatolian buffaloes

Aziz Sahin E-mail:aziz.sahin@ahievran.edu.tr; Arda Yildirim. Faculty of Agriculture. Department of Animal Science; Zafer Ulutas. Ayhan Sahenk Faculty of Agricultural Sciences and Technologies. Department of Animal Production and Technologies

The effects of storage temperature and storage time on the somatic cell count of Anatolian buffaloes

2019

Aziz Sahin(Unıversty of Kırsehir Ahi Evran, Kirsehir (Turkey)) E-mail:aziz.sahin@ahievran.edu.tr | Arda Yildirim(Tokat Gaziosmanpasa University, Tokat (Turkey). Faculty of Agriculture. Department of Animal Science) | Zafer Ulutas(Omer Halis Demir University, Nigde (Turkey). Ayhan Sahenk Faculty of Agricultural Sciences and Technologies. Department of Animal Production and Technologies)

This research examined the effects of storage temperature and storage time on the somatic cell count (SCC) of milk from Anatolian buffaloes, which was measured with the DeLaval cell counter (DCC). Storage temperature and time are among the different factors that potentially affect the SCC of Anatolian buffalo milk. In this context, 20 milk samples were collected from Anatolian Buffaloes and analyzed. The milk samples were divided into two groups according to their measured level of SCC. These two groups were the low score (LT= 3.16 cell/ml) group and the high score (GT 3.16 cell/ml) group. The mean logSCC values of the low score and the high score groups were determined as 2.27+-0.045 and 4.06+-0.019 cells/ml, respectively. In this research, the effects of storage temperature (4 deg C, 21 deg C) and storage time (fresh milk, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12 and 24 h) on logSCC were determined to be statistically significant (P LT 0.01). Thus, increases in storage temperature and storage time were associated with an increase in the logSCC of the milk samples. In this study, the effects of storage temperature (4 deg C, 21 deg C) and storage time (fresh milk, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12 and 24 hours) on logSCC were determined to be statistically significant (P LT 0.01). Thus, increases in storage temperature and storage time were associated with an increase in the logSCC of the milk samples.

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