The highlight of the main microbiologic parameters in buffalo milk and the final product

Research initially envisioned the determination of microbiologic parameters in buffalo milk andthe finished product. The average for coliform bacteria was 4.96±0.47, while for the total number ofyeasts and moulds, it was 633.47±20.01. Escherichia coli was present in three samples out of the 23buffalo milk samples under analysis and presented the following values: 1.5 E.coli x 103/ml, 1.1 E.coli x103/ml, respectively 2.9 E.coli x 103/ml. In addition, the total number of germs and number of somaticcells according to two categories (milk from family exploitations and milk from an ecologic farm) weredetermined. Selective isolations were conducted, of different dilutions of the pure culture on Levin agar(dilutions and incubation for 24 h at 37oC). The determination of the number of coliform bacteria wasconducted using Mac-Crady tables.