![]() In: McSweeney PLH, Fox PF, Cotter PD, Everett DW (eds) Cheese: chemistry, physics & microbiology, 4th edn. Food Chem 106(1):11–17Īrora S, Khetra Y (2017) Buffalo milk cheese. Wiley Blackwell, London, pp 519–553Īhmad S, Gaucher I, Rousseau F, Beaucher E, Piot M, Grongnet JF, Gaucheron F (2008) Effects of acidification on physico-chemical characteristics of buffalo milk: a comparison with cow’s milk. In: Park YW, Haenlein GFW (eds) Milk and dairy products in human nutrition. Indian Dairyman 61(5):25–30Īhmad S (2013) Milk and dairy products in human nutrition. Int Dairy J 66:91–98Īcharya RM (2009) Buffalo-India’s black gold-need for better appreciation, prioritization of future research and development programmes. Egypt J Dairy Sci 24:165–176Ībdel-Hamid M, Otte J, De Gobba C, Osman A, Hamad E (2017) Angiotensin I-converting enzyme inhibitory activity and antioxidant capacity of bioactive peptides derived from enzymatic hydrolysis of buffalo milk proteins. KeywordsĪbd El-Salam MH, El-Dein HF, El-Etriby HM, Al-Khamy AF, Shahein NM (1996) The use of thrombolastograph to follow acid-induced gelation of buffalo milk by glucono-delta-lactone. This chapter describes in detail the composition, nutritive value, important physico-chemical and technological properties and also highlights the major differences with bovine milk. Several interesting components such as gangliosides and ceramides have also been identified. Recent popularity in buffalo milk has attracted research attention owing to its micronutrient content and health claims. Owing to the inherent advantages it offers, buffalo milk is preferred for manufacturing several dairy products including Mozzarella cheese, paneer and khoa among others. Nutritional value of buffalo milk is also significantly different from bovine milk. These differences bring upon changes in physico-chemical and techno-functional properties and hence the conventional processing conditions used for bovine milk need to be altered sometimes for processing of buffalo milk. ![]() Differences also exist in the type and amount of micronutrients present in buffalo milk. Significant differences exist between buffalo and bovine milk, particularly with respect to higher fat and mineral contents. Buffalo milk represents the second largest type of milk globally and contributes approximately 13% to the world’s total milk production.
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