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Abstract
Random samples of cow’s and buffalo’s raw milk (n = 300, 150 of each) were ollected from dairy farm, dairy markets and street vendors at different areas in Alexandria thd El-Behera Governorates. All samples were examined for:
(Keeping quality:
Acidity percent. Mean values of acidity percent for cow’s milk obtained from dairy farm, markets and street vendors were 0.14 ± 0.003, 0.15 * 0.002 and 0.17 ± 0.004, respectively. While, the respective mean values of acidity percent for buffalo’s milk were 0.13 ± 0.004,0.14 ± 0.003 and 0.15 ± 0.004.
pH value. Mean values of pH values for cow’s milk obtained from dairy far, markets and street vendors were 6.43 ± 0.05, 6.37 ± 0.03 and 63.3 ± 0.04, respectively, while the respective mean values of pH values for buffalo’s milk were 6.37 ± 0.04, 6.74 ± 0,05 and 6.48 ± 0.03.
Methylene blue reduction test. There were 12, 10 and 18 samples of cow’s milk obtained from dairy farm, markets and street vendors of grade 1, respectively. While, 30, 35 and 22 samples had grade II. Also, 8, 5 and 10 samples had grade II, respectively. In contrast, the respective records for buffalo’s milk were 13, 12 and 18 samples of grade I, 29, 33 and 24 of grade II, and 8, 5 and 8 samples of grade Ill.
Detection of inhibitory substances:
Chemical preservatives detected in cow’s milk collected from dairy farm, markets and street vendors were formalin (2% of examined street vended cow’s milk, and 2 and 4% in market and street vended buffalo’s milk, respectively), salicylic acid (4% of examined street-vended cow’s milk), hydrogen peroxide (2% of street-vended and 2% of market cow’s milk, and 2% of examined market buffalo’s milk). Borax was not detected in any of the examined milk samples.
Bacteriological examination:
Prevalence of Yersinia enterocolitica in examined cow’s milk samples obtained from dairy farms, markets and street vendors was 6, 8 and 8%, respectively. Meanwhile in buffalo’s milk, it was 6, 4 and 4%, respectively.
Incidence of non-lactose fermenters. The isolated non-lactose fermenters from examined raw cow’s milk samples collected from dairy farm, markets and street vendors were respectively S. fiexneri (10, 0 and 16%), S. dysçnteriae (4, 4 and 10%), S. bodyii (2, 0 and 6%), Citrobacter/reundil (4, 4 and 8%), Serratia inarcescens (2, 6 and 6%), Enterobacter hafniae (12,10 and 14%), Enterobacter agglomerans (6, 6 and 8%), Enterobacter cloacae (4, 4 and 6%), Enterobacter aerogenes (2, 6 and 4%), Proteus vulgaris (10, 4 and 16%), Proteus morganhi (8, 2 and 10%), Proteus mirabihis (4, 6 and 6%), Proteus rettgeri (6, 4 and 4%) and Providencia spp.(2, 2 and 6%). Non-lactose fermenters isolated from raw buffalo’s milk collected from dairy farm, markets and street vendors were respectively S. flexneri (0, 0 and 10%), S. dysenteriae (2, 2 and 8%), 5. bodyil (0, 0 and 2%), Citrobacter freundii (4, 4 and 6%), Serratia niarcescens (6, 4 and 2%), Enterobacter hafniae (6, 10 and 4%), Enterobacrer agglomerans (8, 8 and 6%), Enterobacter cloacae (0, 4 and 2%), Enterobacter aerogenes (2, 4 and 0%), Proteus vulgaris (6, 2 and 10%), Proteus.