Buffalo Milk Utilization for Dairy Products

Murtaza, Mian Anjum; Pandya, A. J.; Khan, M. M. H.

doi:10.1002/9781119110316.ch4.2

Cited by 8 publications

(9 citation statements)

References 56 publications

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“…The ethanol stability (ES) did not change significantly during lactation—a mean value of 66.64% was obtained ( Table 4 ). This value was close to that observed in buffalo and sheep milk (63%), but quite different from cow (83–93%) or goat (44–50%) milk [ 18 , 24 , 50 , 51 ]. The importance of ethanol stability (ES) for the industrialization of red deer milk lies in the fact that it is an indicator of freshness and provides information about heat stability in dairy processes.…”

Section: Resultssupporting

confidence: 84%

“…By contrast, milk electrical conductivity (EC) significantly increased, starting from the tenth week during lactation, from 2.31 to 3.56 mS/cm ( Table 4 ). These values were higher than those described for buffalo [ 18 ], similar to those for sheep [ 24 , 41 , 59 ] and lower than those for goat and cow milk [ 24 , 41 , 57 ] ( Table 2 ). A slight increase in the EC during lactation has also been observed in goat and cow lactations [ 57 , 58 ].…”

Section: Resultssupporting

confidence: 43%

“…For all of these compounds, the increment was more pronounced in the last eight weeks. The average gross composition of red deer milk was higher in comparison with milk from cow, goat, equids or camelids ( Table 2 ) and slightly higher than sheep or buffalo milk but similar to other cervids, such as reindeer or fallow deer [ 1 , 2 , 5 , 17 , 18 , 41 ]. The high content of fat and proteins suggests that red deer milk could be a suitable alternative for cheese production because of its great nutritional value and promising cheese yield.…”

Section: Resultsmentioning

confidence: 96%

“…The milk of reindeer is produced commercially and even contains higher fat (10–19%) and crude protein (7–13%) contents [ 17 ]. Moreover, domestic buffalo milk has a fat content of 7–12% [ 18 ], while the milk of springbok also has fat and protein contents around 14.5% and 7.4%, respectively [ 19 ]. Furthermore, recent investigations have also confirmed the importance of red deer milk as a promising source of bioactive peptides from whey proteins [ 6 , 9 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical, Microbiological and Technological Properties of Red Deer (Cervus elaphus) Milk during Lactation

Berruga

Vara

Licón

et al. 2021

Animals

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This study describes chemical, physical, microbiological and technological characteristics of red deer milk and the effect of lactation on these parameters in order to know their potential aptitude to elaborate dairy products. During 18 weeks, milk from five hinds was monitored for composition, bacteriology, somatic cell count (SCC), physical properties and rennet coagulation. Mean values (g/100 g) for fat, protein, lactose and dry matter were 10.4, 7.1, 4.3 and 24.2, respectively, and for urea, 265 mg/100 mL. Except for lactose, a significant increase in these components was observed (p < 0.01) as lactation progressed. The average values for bacteriology and SCC were 5.3 log cfu/mL and 4.7 log cells/mL, respectively. Regarding physical properties, conductivity (mean: 2.8 ms/cm), viscosity (3.1 Cp), coordinates L* (89.9) and a* (−3.1) and milk fat globule diameter (D4,3: 6.1 µm) increased along with lactation while density (1.038 g/mL) decreased (p < 0.01). The pH (6.7), acidity (22.9° Dornic), coordinate b* (8.4) and ethanol stability (66.6% v/v) were stable during the study period. The stage of lactation also has a significant impact on milk coagulation properties and mean curd yield was 3.29 g/10 mL. These results suggest that red deer milk could be a potential innovative source of milk for the dairy industry.

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Section: Resultssupporting

confidence: 84%

Section: Resultssupporting

confidence: 43%

Section: Resultsmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical, Microbiological and Technological Properties of Red Deer (Cervus elaphus) Milk during Lactation

Berruga

Vara

Licón

et al. 2021

Animals

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“…In most cases, buffalo milk composition is based on milk of Murrah buffaloes, of which not significantly different from the rest. Buffalo milk is a rich source of lactose, fat, protein, total solids, calcium and folate compared to that of bovine milk [30][31][32]. Thus, buffalo milk perceived to be thicker than cow milk.…”

Section: Buffalo Milk Production In the Worldmentioning

confidence: 99%

Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

et al. 2020

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Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products.

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