Journal of Dairy Science, 2023 : Yogurt is defined as a coagulated milk product obtained from the fermentation of lactose into lactic acid. Drinking yogurt (laban) was prepared from buffalo milk, cow milk, and a 50:50 blend (cow + buffalo milks) by adding 0.5% carboxymethyl cellulose ...
Muhammad Junaid +6 more
doaj +1 more source
On the possibility to trace frozen curd in buffalo mozzarella cheese [PDF]
, 2016 The manufacturing of Buffalo Mozzarella PDO (Protected Designation of Origin) cheese requires the exclusive use of fresh buffalo milk, which must be transformed into cheese within 60 hours after milking.
Biondi, Loredana +6 more
core +5 more sources
Effect of Cattle Breeds on Milk Composition and Technological Characteristics in China [PDF]
Asian-Australasian Journal of Animal Sciences, 2013 Cattle breeds have a striking effect on milk, including milk composition and technological characteristics. This study aims to compare milk composition, acidification activity, viscosity, milk dispersion system stability and casein molecular weight among
T. X. Yang +4 more
doaj +1 more source
Effects of Chickpea in Substitution of Soybean Meal on Milk Production, Blood Profile and Reproductive Response of Primiparous Buffaloes in Early Lactation [PDF]
, 2020 This study aimed to evaluate the effects of the use of chickpea meal in substitution of soybean meal on plasma metabolites, reproductive response, milk yield and composition and milk coagulation traits of primiparous buffaloes in early lactation ...
Aiello, Alessandra +6 more
core +2 more sources
Evaluation of bacterial contaminants and heavy metals in cow and buffalo raw milk sold in Baghdad governorate [PDF]
Iraqi Journal of Veterinary Sciences, 2021 The purpose of this study was to investigate bacterial contamination and heavy metal concentrations in 80 samples of raw milk (cow:40 and buffalo:40) gathered from local markets in Baghdad, Iraq. The culture results were classified into ten categories: E.
Aseel M. Al-Rudha +2 more
doaj +1 more source
Antioxidant capacity and fatty acids characterization of heat treated cow and buffalo milk
Lipids in Health and Disease, 2017 Background Antioxidant capacity of milk is largely due to vitamins A, E, carotenoids, zinc, selenium, superoxide dismutase, catalase, glutathione peroxidase and enzyme systems.
Imran Taj Khan +6 more
doaj +1 more source
Sensory acceptance and physico-chemical composition of mixed minas frescal cheese
Bioscience Journal, 2020 Buffalo milk presents higher proteins and lipids concentration than cow milk, which provides a better yield in cheese-making production and products with considerable sensory approval.
Bruna Samara dos Santos Rekowsky +4 more
doaj +3 more sources
Use of peas in organic buffalo farming: effects on nutrient digestibility and milk production [PDF]
, 2009 Twenty lactating buffalo cows, organically farmed, were used to examine the effects of including peas in total mixed ration. Two concentrates were formulated to contain, as the main protein sources, either 350 g/kg of soybean cake (CC) or 450 g/kg of ...
DE ROSA, GIUSEPPE +5 more
core +1 more source
Physicochemical properties of Butter cheese from Marajó manufactured with buffalo milk and cow milk. [PDF]
, 2015 This study aimed to evaluate the physicochemical characteristics, texture and color parameters of the artisanal Butter cheese from Marajó, manufactured with partial substitution of buffalo milk for cow milk.
DOMINGUES, A. F. N. +4 more
core +1 more source
Determination of Aflatoxin M1 in Buffalo Milk and Products
Turkish Journal of Agriculture: Food Science and Technology, 2022 This study aimed to investigate the presence of Aflatoxin M1 (AFM1) in raw buffalo milk and buffalo milk products such as cheese, yogurt, cream, and ice cream by ELISA technique. In the study, 175 samples were investigated, and it was determined that 146
Serhat Hepçin, Ali Gücükoğlu
doaj +1 more source