Buffalo milk characteristics and by-products [PDF]
, 2017 : This chapter covers a review of chemical composition and nutrient profile of buffalo milk; several key physical properties (freezing point, surface tension, electric conductivity and thermal stability) are described. Regional manufacturing, utilization
Sansiñena, Marina +3 more
core +2 more sources
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
Chemical Composition, Microbial Properties and Sensory Evaluation of Yoghurt Made from Admixture of Buffalo, Cow and Soy Milk [PDF]
Journal of Food and Dairy Sciences, 2016 The impact of using soy milk on various yoghurt properties was investigated. Five treatments of yoghurt were made from soy, buffalo or cow milk or from their mixtures.
Gehan Ghoniem +4 more
doaj +1 more source
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
Evaluation of the Effect of Casein Phosphopeptide–Amorphous Calcium Phosphate Mousse versus Natural Raw Fresh Milk on Enamel Hardness After a pH Challenge [PDF]
Al-Rafidain Dental Journal, 2021 Aims: The aim of this study was to evaluate the effect of CPP−ACP, raw fresh buffalo milk and cow milk on the microhardness of artificial initial caries lesions.
Safa Ahmed Al-Ani , Raya jasm Al-Naimi
doaj +1 more source
Italian Journal of Animal Science, 2018 This study compared the milk protein, fat, lactose, total solids and amino acids (AA) profiles of Murrah buffalo, Nili-Ravi buffalo and crossbreed buffalo.
Ling Zhou +9 more
doaj +1 more source
Decreased antibiotic susceptibility and enhanced probiotic production potential of goat milk fermented curd in comparison with cow and buffalo milk [PDF]
, 2017 The present study was carried out to characterize and compare the production potential and antibiotic susceptibility of probiotics isolated from goat, cow and buffalo milk.
Jeena Gupta +3 more
core +1 more source
Physical and chemical composition of swamp and water buffalo milk: a comparative study
Italian Journal of Animal Science, 2010 The research was carried out to compare the physical and chemical parameters of Swamp and Water buffalo milk collected from Senbari village in Trishal Upazila under Mymensingh district of Bangladesh.
M. S. R. Siddiki +2 more
doaj +1 more source