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Research Article Open Access
Raw milk is a valuable food which its quality is important regarding both milk consumption itself and manufacturing of other dairy products. The aim of this study was to investigate the effect of different seasons on the variations of raw milk composition. To do so different samples of raw milk were taken during summer and winter from Qazvin province and their physicochemical properties including the contents of fat protein and sugar as well as microbial load were examined. The results showed that summer milk had significantly higher total solids (TS) and better microbial quality as compared to winter milk.
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Author(s): Leila Nateghi Morvarid Yousefi Elham Zamani Mohammad Gholamian and Mehran Mohammadzadeh
Season, chemical component, milk