“…Butter and ghee are the less popular buffalo milk products; butter is made by manually collecting the cream which settles at the top of boiled milk and then churning it. Ghee is then made by melting butter in a metal pan (Habib et al, 2021 ; Asif et al, 2022 ). Fig.…”
Little has been published on the factors influencing the safety and quality of milk derived from water buffalo in Bangladesh. This study aims to describe the milk hygiene parameters and milk chain characteristics of unpasteurized raw milk sold to consumers in order to improve milk hygiene. A quantitative study design evaluated somatic cell counts, total bacterial counts, and specific gram-negative (Enterobacteria) and gram-positive (staphylococci) pathogens in 377 aseptically collected milk samples. Samples were collected at multiple nodes along the buffalo milk value chain: 122 bulk tank milk samples were collected at the farm level, 109 milk samples at the middlemen level, and 111 milk samples at the milk collection centers. In addition, 35 samples were taken from various milk products at the retail level. It was found that progressively increasing somatic cell counts and bacterial counts, including potential pathogens, occurred along the milk chain. A seasonal increase in spring was found, varying based on the farming system (semi-intensive versus intensive). Other factors included water purity and cleanliness of containers, mixing buffalo and cow’s milk, and the location of the water buffalo milk producer (coastal or river basin). This study demonstrated how improving udder health and milk hygiene along the water buffalo milk value chain would increase the safety and quality of water buffalo milk in the study area.
“…Butter and ghee are the less popular buffalo milk products; butter is made by manually collecting the cream which settles at the top of boiled milk and then churning it. Ghee is then made by melting butter in a metal pan (Habib et al, 2021 ; Asif et al, 2022 ). Fig.…”
Little has been published on the factors influencing the safety and quality of milk derived from water buffalo in Bangladesh. This study aims to describe the milk hygiene parameters and milk chain characteristics of unpasteurized raw milk sold to consumers in order to improve milk hygiene. A quantitative study design evaluated somatic cell counts, total bacterial counts, and specific gram-negative (Enterobacteria) and gram-positive (staphylococci) pathogens in 377 aseptically collected milk samples. Samples were collected at multiple nodes along the buffalo milk value chain: 122 bulk tank milk samples were collected at the farm level, 109 milk samples at the middlemen level, and 111 milk samples at the milk collection centers. In addition, 35 samples were taken from various milk products at the retail level. It was found that progressively increasing somatic cell counts and bacterial counts, including potential pathogens, occurred along the milk chain. A seasonal increase in spring was found, varying based on the farming system (semi-intensive versus intensive). Other factors included water purity and cleanliness of containers, mixing buffalo and cow’s milk, and the location of the water buffalo milk producer (coastal or river basin). This study demonstrated how improving udder health and milk hygiene along the water buffalo milk value chain would increase the safety and quality of water buffalo milk in the study area.
“…Butter is a semi-solid fat produced mechanically by inverting the dairy cream phase, an oil-in-water emulsion, into a water-in-oil emulsion [140]. Dairy butter with or without salt has 55.2 g/100 g of saturated fat and 222.5 mg/100 g of cholesterol [141]. Despite their technical advantages, saturated and trans fatty acids have been connected to various health issues (cardiovascular disease, hypercholesterolemia, diabetes, and cancer risk) [142,143].…”
“…Therefore, PBBAs are good substitutes for dairy butter because nuts and seeds are good sources of protein, fiber, essential fatty acids, and other nutrients [140,141,145,150,151].…”
One significant food group that is part of our daily diet is the dairy group, and both research and industry are actively involved to meet the increasing requirement for plant-based dairy alternatives (PBDAs). The production tendency of PBDAs is growing with a predictable rate of over 18.5% in 2023 from 7.4% at the moment. A multitude of sources can be used for development such as cereals, pseudocereals, legumes, nuts, and seeds to obtain food products such as vegetal milk, cheese, cream, yogurt, butter, and different sweets, such as ice cream, which have nearly similar nutritional profiles to those of animal-origin products. Increased interest in PBDAs is manifested in groups with special dietary needs (e.g., lactose intolerant individuals, pregnant women, newborns, and the elderly) or with pathologies such as metabolic syndromes, dermatological diseases, and arthritis. In spite of the vast range of production perspectives, certain industrial challenges arise during development, such as processing and preservation technologies. This paper aims at providing an overview of the currently available PBDAs based on recent studies selected from the electronic databases PubMed, Web of Science Core Collection, and Scopus. We found 148 publications regarding PBDAs in correlation with their nutritional and technological aspects, together with the implications in terms of health. Therefore, this review focuses on the relationship between plant-based alternatives for dairy products and the human diet, from the raw material to the final products, including the industrial processes and health-related concerns.
The water buffalo breed known as the Murrah buffalo (Bubalus bubalis) is primarily raised for its milk. It is preserved in the Indian states of Haryana and Punjab, namely in the districts of Bhiwani, Agra, Hisar, Rohtak, Jind, Jhajhar, Fatehabad, Gurgaon, and the Delhi capital city. The fat from buffalo milk also contains ketoglycerides. While β-lactoglobulin, which contains branched chain and essential amino acids as well as a retinol-binding protein that may modulate lymphatic processes, is absent from human milk, buffalo milk has somewhat more of this protein than cow’s milk and is also the primary source of whey protein. It has the ability to create antimicrobial peptides that work well against gram-positive bacteria and are released by proteolytic enzymes during trypsin-catalyzed digestion. International dairy product production is increasingly shifting to domestic buffalo as a substitute source. Buffalo milk contains a high amount of calcium, a mineral that is necessary for the development of bones. Moreover, it contains casein-derived peptides, which may promote bone health and reduce the likelihood of osteoporosis, a disorder characterized by weakening bones and an increased risk of fractures. Customers love buffalo milk because of its excellent nutritional value. It may be eaten raw or used to manufacture premium products like cheese, yogurt, ice cream, and other traditional dairy products.
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