Access the full text.
Sign up today, get DeepDyve free for 14 days.
The aim of this review is to update the knowledge regarding the composition and properties of buffalo milk (BM). Buffalo milk has higher levels of fat, lactose, protein, ash and Ca, and vitamins A and C and lower levels of vitamin E riboflavin and cholesterol; an absence of carotene; and the presence of the blue-green pigment (biliverdin) as well as a bioactive pentasaccharide and gangliosides not present in cow milk (CM). The fat globules of BM are larger but are less stable and contained less membrane materials than that of CM. Buffalo milk fat has slightly higher levels of saturated fatty acids and has quantitative differences in the distribution of triglycerides and physical properties in comparison to CM. The casein micelles of BM are larger and richer in minerals and can be disrupted by alkali at higher pH values than that of CM. The primary structures of all BM proteins have been established. High homologies have been found between the proteins of BM and CM, but BM αs1-casein and αs2-casein have lower levels of phosphorylation. The activities of several enzymes in BM are presented and discussed. The viscosity and curd tension of BM are higher; rennet coagulation is faster, and heat stability is lower than that of CM. The available published data gives a better understanding of BM, but more studies are required on some aspects to give a clearer picture on the detailed composition and properties of BM.
Dairy Science & Technology – Springer Journals
Published: Jun 16, 2011
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.