Abstract
Buffalo milk represents the second largest type of milk globally and contributes approximately 13% to the world’s total milk production. Significant differences exist between buffalo and bovine milk, particularly with respect to higher fat and mineral contents. Differences also exist in the type and amount of micronutrients present in buffalo 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. Nutritional value of buffalo milk is also significantly different from bovine milk. Owing to the inherent advantages it offers, buffalo milk is preferred for manufacturing several dairy products including Mozzarella cheese, paneer and khoa among others. Recent popularity in buffalo milk has attracted research attention owing to its micronutrient content and health claims. Several interesting components such as gangliosides and ceramides have also been identified. This chapter describes in detail the composition, nutritive value, important physico-chemical and technological properties and also highlights the major differences with bovine milk.
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Khetra, Y., Meena, G.S., Arora, S. (2022). Buffalo Milk and Its Products: Composition, Nutrition and Benefits. In: Chauhan, M.S., Selokar, N. (eds) Biotechnological Applications in Buffalo Research. Springer, Singapore. https://doi.org/10.1007/978-981-16-7531-7_6
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DOI: https://doi.org/10.1007/978-981-16-7531-7_6
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