摘要：Study was carried out to evaluate the heat stability and quality characteristics of buffalo colostrum during its transition to normal milk. A total of 140 postpartum milk samples of 20 buffaloes (in seven postpartum milking) were collected to observe the heat stability at boiling temperature during transition period. Gradual change (coagulation/precipitation) was observed up to sixth postpartum milking when heated at boiling temperature. The heat stability of first postpartum milk was 5.5 min and gradually increased in consequent milking i.e. second ( 8.75min), third ( 15 min), fourth ( 20.25), fifth ( 24 min) and sixth ( 30min). No coagulation/precipitation was occurred in 7th postpartum milk heated for 1h at boiling temperature. Average acidity, specific gravity and viscosity of first postpartum milk was 0.39 ± 0.01%, 1.061 ± 0.001 and 6.80 ±0.05cP, respectively and significantly declined to 0.26 ± 0.004%, 1.037 ± 0.0002 and 1.64 ± 0.01cP, respectively in sixth postpartum milk. Average pH value of colostrum was 6.30 and significantly inclined to 6.46 in sixth postpartum milk. TS, SNF, total protein, casein, ash and chloride contents of colostrum averaged 28.52 ± 0.33%, 23.08 ± 0.31%, 18.75 ± 0.30%, 5.06 ± 0.31%, 1.64 ± 0.04% and 0.20 ± 0.01%, respectively and significantly declined to 17.63 ± 0.18%, 11.75 ± 0.16%, 6.90 ± 0.12%, 4.16 ± 0.10%, 0.89 ± 0.004% and 0.121 ± 0.002%, respectively in sixth postpartum milk. Fat and lactose content of colostrum after initiation of lactation were 5.41 ± 0.21% and 2.70 ± 0.05%, which significantly increased to 5.88 ±0.95% and 3.97 ± 0.08%, respectively in sixth postpartum milk.
