Microbiological, Chemical and Physical Properties of Mare, Goat and Cow Milk during Cold Storage

The objective of this study was to evaluate the properties of the microbiological, chemical and physical of mare, goat and cow milk during storage at cold temperature. Milk from three mares, five goats and cows were sampled from farm in Yogyakarta, Indonesia. The Milk was devided into three groups of storage at cold temperature (0; 2; 5 day). Milk evaluation conducted on microbiological, chemical and physical properties. In addition, each sample of fresh mare, goat and cow milk was analyzed in total solid and density. The results showed that total count and lactic acid bacteria in fresh mare milk was lower than goat and cow milk, and the total count of bacteria increased during storage. Mare milk had lowest total solid followed by cow and goat milk, whereas the highest density was in mare milk followed by goat and cow milk. During cold storage almost no changes in acidity and pH in three types of milk. However, the three types of milk had different physical stability to alcohol and the same result in clot on boiling (COB) test. In conclusion, there were differences in microbiological and alcohol stability in mare milk, goat milk and cow milk during storage at cold temperature, but there was no difference in chemical properties and heat stability. Key Words: Milk properties, Mare milk, Goat milk, Cow milk, Cold storag