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Abhinandan Patil(D.Y. Patil University, Centre for Interdisciplinary Research, Kolhapur (India)) E-mail:shpawar1946@gmail.com;abhisir5@gmail.com | John Disouza(D.Y. Patil University, Centre for Interdisciplinary Research, Kolhapur (India)) | Shivaji Pawar(Sinhgad Institutes, Solapur (India). Centre for Research and Technology Development)

The study reports the physicochemical content of raw and pasteurization milk from Bhadawari, Mehsana and Nagpuri Indian buffalo breeds. The study demonstrated the protein, fat, lactose, total solid content, and percentage of casein of the raw milk for Nagpuri, Mehsana and Bhadawari as 4.5+-0.51, 5.4+-0.62, 4.8+-0.41, 7.2+-0.32, 6.1+-0.66, 7.0+-0.84, 5.4+-0.65, 6.2+-0.65, 5.1+-0.54, 17.2+-1.21, 18.8+-1.54, 18.1+-1.22, 10.8+-1.20, 11.4+-1.02 and 11.5+-0.98 respectively. The study further extended to determine the growth profile of Lactobacillus plantarum (LAB) isolated from sheep milk, in the milk of different buffalo Indian breeds. The isolate was identified as a LAB by 16S rRNA sequencing technique. These LAB thrived in the different milk were characterized by colony forming unit (CFU). The study finally revealed that CFU count was found significantly higher (P LT 0.05) in Mehsana milk as comparative to other milk treated samples of Nagpuri and Bhadawari buffalos.

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