Assessment of Water Buffalo Milk and Traditional Milk Products in a Sustainable Production System

Abstract

Water buffalo (Bubalus bubalis) conservation in Serbia is under an in situ program, but additional efforts are needed to ensure the development of this animal’s genetic resources biodiversity. This research aims to describe challenges and possible strategies for sustainable water buffalo milk production. In this study, the physicochemical characteristics of buffalo milk and buffalo dairy products (cheese, butter, and kajmak) were determined. Furthermore, amino and fatty acids composition and the related health lipid indices (atherogenic and thrombogenic) were assessed. The findings support the fact that buffalo milk is a reliable source of high-quality nutrients (dry matter: 16.10%, fat: 6.02%, protein: 4.61%). Leucine, lysine, and valine content were found to be high in buffalo milk and cheese. A substantial quantity of non-essential glutamic and aspartic amino acids was observed in milk, as well as glutamic acid and tyrosine in cheese. It was established that milk protein of buffalo cheese had a favorable proportion of essential and non-essential amino acids (61.76%/38.24%). The results revealed significant differences (p < 0.05) in fatty acid profiles among the three dairy products for saturated short-chain, n-3, and n-6 fatty acids. Conversely, no significant difference (p < 0.05) was observed in monounsaturated fatty acids content. Kajmak showed the most favorable anti-atherogenic and anti-thrombogenic properties due to lower saturated and higher polyunsaturated fatty acid content. These results confirmed that buffalo milk could be successfully used in producing high-quality traditional dairy products with added value and beneficial characteristics from the aspect of a healthy diet. Furthermore, it could actively contribute to the promotion of sustainable production of buffaloes and strengthen the agricultural production of rural areas and their heritage.

Histamine accumulation in dairy products: Microbial causes, techniques for the detection of histamine‐producing microbiota, and potential solutions

“…Caseins represent approximately 80% of total protein, while the remaining approximately 20% is composed of whey (serum) proteins. Caseins (a mixture of TA B L E 1 Average composition in % w/w and range (in parentheses) of milk from different species (Ballard & Morrow, 2013;Becskei et al, 2020;Jenness, 1980;Recio, de la Fuente, Juárez, & Ramos, 2009;Walstra et al, 2006)…”

Buffalo Milk as a Source of Probiotic Functional Products

“…It is noteworthy that buffalo milk is richer than cow milk in all major constituents [2,3]. In this regard, its high energy and nutritional value is due to the fact that fat constitutes the main fraction [3,4].…”

“…However, wide variations have been recorded with regards to buffalo milk composition. Several studies have monitored compositional changes over the years, finding that they are affected by a combination of environmental, nutritional, and genetic factors [1][2][3][4]10,19,20]. Compared to bovine milk, the high content of fat and protein [9] makes buffalo milk a very good raw material for processing, especially cheese making [21].…”

“…Domesticated buffaloes (Bubalus bubalis) are highly adaptable and multipurpose animals [1]. Buffalo rearing has been facilitated for its versatility, efficient use of low-quality and high-fiber diets [2], parasite resistance, good quality meat, and rich milk and milk products [3]. In some countries, buffaloes have a social and cultural importance, providing draught power and an affordable source of meat and milk [4,5].…”

Choice of Dairying in the Subcontinent: Cattle or Buffalo

“…Due to the greater rumen-reticulum weight, the efficiency of net microbial growth was 20% higher in buffaloes [6]. The milk prices are also encouraging due to higher fat (6-9%), and protein content [7].…”