Monitoring the freezing point of buffalo milk

Pesce, A.; Salzano, Caterina; Felice, Anna De; Garofalo, Francesca; Liguori, Salvatore; Santo, Annunziata De; Palermo, Pierpaolo; Guarino, Alfredo

doi:10.4081/ijfs.2016.5691

Cited by 7 publications

(12 citation statements)

References 5 publications

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“…The FP mean value here reported is lower than values reported by Pesce et al (2016) who evidenced a mean value of - 0.536°C in bulk tank buffalo milk collected in Campania region (Italy) and higher than values reported by Hofi et al , (1966) who evidenced a FP ranging from -0.552 to - 0.558°C. Differently, our results are very close to the results reported by Kedzierska- Matysek et al (2011) who found a mean FP value of -0.544°C in Jersey milk, a cow breed having a milk protein and lactose content similar to buffalo milk.…”

Section: Discussioncontrasting

confidence: 80%

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Evaluation of freezing point in milk from buffalos reared in Calabria, Italy

et al. 2019

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Evaluation of freezing point is one of the most common technique used to detect milk adulteration such as addition of external water to increase volume. The aim of this study was to evaluate the freezing point of buffalo milk using infrared spectroscopy and to assess how it is influenced by other milk components. A total of 361 individual buffalo milk samples were collected monthly from March to August of 2017 in a dairy farm in Catanzaro district, Italy. Samples were tested for freezing point, urea, acetone and beta-hydroxybutyrate, percent of fat, protein, lactose, casein, by Fourier Transformed Spectroscopy. The pH and daily milk production were also recorded. Freezing point ranged from -0.574°C to - 0.512°C and the mean values was -0.545°C ±0.010. According to lactation stage, freezing point decreased until 210 days post-partum reaching the minimum value of −0.550°C, then it slightly increased during lactation; according to sampling month the highest and lowest values were recorded in August and June, respectively. A positive correlation between freezing point and lactose content were evidenced (r=0.1806, P<0.05). Moreover, a faintly positive correlation was also found between freezing point and beta-idroxibutirrate (r=0.0869, P<0.05) and acetone (r=0.0096, P<0.05), whereas a negative correlation with fat (r=−0.2356, P<0.05), protein (r=-0.1855, P<0.05), casein (r=-0.2127, P<0.05) and urea (r=-0.1229, P<0.05) was evidenced.

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Section: Discussioncontrasting

confidence: 80%

“…Actually, data regarding the mean value of freezing point in buffalo milk are limited. In Italy, Pesce et al (2016) shown a FP mean value of -0.536 °C whereas, in India, Prajapati et al (2007) found a FP ranging between −0.584 °C and −0.532°C with a mean value of −0.558°C.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of freezing point in milk from buffalos reared in Calabria, Italy

et al. 2019

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“…The mean fat measurements for all analyzed buffalo milk samples from the period of this study was 5.5 g/100 g, and the fat content ranged from 4.26 g/100 g to 9.57 g/100 g. The overall median for protein was calculated at 4.06 g/100 g with values ranging from 3.42 g/100 g to 4.60 g/100 g. The mean fat and protein contents were lower than those reported in studies conducted in Italy (Pesce et al ., 2016; Pasquini et al ., 2018) and the USA (Han et al ., 2012), while they were similar to studies performed in Egypt (Elshaghabee et al ., 2017) or other parts of Brazil (Filho et al ., 2014; Bailone et al ., 2017; Sales et al ., 2018). Total solids were measured at an average value of 15.5 g/100 g, ranging from 13.56 g/100 g to 19.53 g/100 g. This average was very close to other studies conducted in Brazil (Filho et al ., 2014; Bailone et al ., 2017; Sales et al ., 2018), but lower than those reported by Han et al .…”

Section: Resultsmentioning

confidence: 99%

“…The FP of milk is related to its soluble constituents and is usually used to detect water added to milk. It has been reported that the basic FP of buffalo milk is lower than cow's milk (Pesce et al ., 2016) and can be affected by seasonality and farm size (El-Salam and El-Shibiny, 2011). The average result for FP was −0.527°C.…”

Section: Resultsmentioning

confidence: 99%

“…The physicochemical composition (mainly fat, protein, lactose, calcium and total solids) and the microbiological analysis of raw milk samples are important indicators of its quality. Measurement of the freezing point (FP) is used to detect any milk adulteration with water (Pesce et al ., 2016). Determining the bulk milk somatic cell count (SCC) is an internationally recognized method to establish milk quality and the udder health status of the cows in the herd (Schukken et al ., 2003).…”

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confidence: 99%

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Microbiological and physicochemical characteristics of buffalo milk used for dairy products in southern Brazil

Godinho

Krug

Figueiredo

et al. 2020

Journal of Dairy Research

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In Brazil, the buffalo milk market has been growing. However, identity and quality standards have not been established for this raw material, nor have proper distinctions between buffalo milk and bovine milk been defined. Currently, the State of Rio Grande do Sul (RS) has only three producers that supply raw material for officially marketed derivatives. The aim of this study was to determine the identity and quality standards of raw buffalo milk in this region. Samples were obtained biweekly from three farm cooling tanks between June 2017 and August 2018, to reach a total of 69 samples. The averages for the results of the physicochemical parameters fat, protein, lactose, total solids, SNF (solids-not-fat), calcium, density, FP, acidity and SCC were 5.5 g/100 g, 4.06 g/100 g, 5.07 g/100 g, 15.5 g/100 g, 9.96 g/100 g, 0.161 g/100 g, 1.034 g/ml, −0.527°C, 16°D and 95 × 103 cells/ml, respectively. With reference to the microbiological parameters, the mean of the Standard Plate Count (SPC) and thermotolerant coliforms were 9,0 × 104 CFU/ml and 1.6 × 102 MPN/ml, respectively. Regarding coagulase-positive staphylococci, 36 samples tested positive (52% of total). Neither Salmonella spp. nor Listeria monocytogenes, nor antibiotic or antiparasitic residues were detected in any sample. In conclusion, the buffalo milk used as raw material for dairy products in southern Brazil demonstrated satisfactory physicochemical and microbiological characteristics, in accordance with recent scientific literature.

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Buffalo milk: an essential natural adjuvant

Emakpor,

Edo,

Jikah

et al. 2024

Discov Food

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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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Monitoring the freezing point of buffalo milk

Cited by 7 publications

References 5 publications

Evaluation of freezing point in milk from buffalos reared in Calabria, Italy

Evaluation of freezing point in milk from buffalos reared in Calabria, Italy

Microbiological and physicochemical characteristics of buffalo milk used for dairy products in southern Brazil

Buffalo milk: an essential natural adjuvant

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