Int.J.Curr.Microbiol.App.Sci (2018) 7(2): 1992-1999 1992 Original Research Article https://doi.org/10.20546/ijcmas.2018.702.238 Physiochemical Characteristics of Buffalo Milk Samples Available in Four Districts of Chhattisgarh, India Choodamani Chandrakar 1 *, Praveen Kumar 1 , Sanjay Shakya 1 , Sudhir Kumar Jaiswal 2 , Monika 3 , UpendraWasist 4 and Sambhuti Shankar Sahu 5 1 Department of Veterinary Public Health and Epidemiology, 3 Department of Veterinary Pharmacology and Toxicology, 4 Department of Livestock and Production Management, College of Veterinary Science and Animal Husbandry, Anjora, Durg, (C.G.) 491001, India 2 Division of poultry Science, Indian Veterinary Research Institute, Izatnagar, Bareilly, U.P.(243 122), India 5 Department of Livestock Production and Management, College of Veterinary Science and Animal Husbandry, Bilaspur, 495001, Chhattisgarh, India *Corresponding author ABSTRACT Introduction Milk is one of the most important foods of human beings. It is universally recognized as a complete diet due to its essential components like proteins, lactose, milk fat, minerals and vitamins in a highly digestible form and is recommended as compulsory part of daily diet for the expectant mothers as well as growing children (Javaid et al., 2009). The International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 02 (2018) Journal homepage: http://www.ijcmas.com The present study was designed to see quality of raw buffalo milk in four districts of Chhattisgarh and the effect of different location, stage of lactation and parity on milk components of buffaloes. Total 112 milk samples were collected, comprised of four different districts and from lactation stage (early, mid and late) and from varying parity of (1, 2, 3 and 4 above) for the study. Overall milk fat, solid not fat (SNF), protein, lactose, density, freezing point and ash were observed to be 6.50±0.05, 8.88±0.03, 3.71±0.03, 4.90±0.06,1.030±0.002, -0.534±0.002and 0.81±0.004%, respectively. Durg districts reported highest for milk at and SNF than other districts. Mean fat content was in FSSAI prescribed level but SNF content is recorded below FSSAI level. Stage of lactation had also significant effect on milk components; milk fat and protein percent increased significantly with the advancement of lactation stage significantly (P<0.05). Milk fat during early, mid and late lactation was 6.31±0.09, 6.55±0.07and 6.61±0.09%; protein was 3.61±0.05, 3.65±0.05 and 3.83±0.06% respectively (P<0.05).Milk fat and protein levels were more in advance parities indicating significant effect of parity on milk composition. Data on levels of milk constituents varying over the lactation stages, parities and correlation between milk constituents in buffaloes were important phenotype indices for developing genomic selection programme in buffaloes. Keywords Buffalo, Lactose, SNF, Correlation Accepted: 17 January 2018 Available Online: 10 February 2018 Article Info