CHARACTERISTICS OF PAMPANGAN BUFFALO MILK AT SOUTH SUMATERA INDONESIA

This study was obtained to investigate the physical, chemical and microbial characteristic of Pampangan buffalo milk. As much of 20 buffalo milk samples were utilized. The samples were taken from Pampangan and Rambutan sub-district, Ogan Komering Ilir regency, South Sumatra province. Physical, chemical characteristics Total Plate Count (TPC), amino acid and fatty acid were analyzed by following the methods described in AOAC 2007 [1]. The results showed that buffalo milk has the average value of density, moisture content, fat, protein, ash, non fat dry material and TPC is 1.035 g.ml-1, 79.01%, 9.79%, 5.73%, 0.85%, 11.19% and 5.49 log cfu. ml-1 respectively. Pampangan buffalo milk has typical milk flavor, white color, and sweet taste. It contains 15 amino acids which the highest amino acid concentration is glutamic acid. The highest concentration of saturated fatty acids are palmitic acid, stearic and myristic, whereas the highest concentration of unsaturated fatty acids is oleic acid.