SpringerLink
Log in

Buffalo Milk and Its Products: Composition, Nutrition and Benefits

  • Chapter
  • First Online:
Biotechnological Applications in Buffalo Research

  • 548 Accesses

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.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 149.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 199.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free ship** worldwide - see info
Hardcover Book
USD 199.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free ship** worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Similar content being viewed by others

References

  • Abd 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. Egypt J Dairy Sci 24:165–176

    CAS  Google Scholar 

  • Abdel-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. Int Dairy J 66:91–98

    Article  CAS  Google Scholar 

  • Acharya RM (2009) Buffalo-India’s black gold-need for better appreciation, prioritization of future research and development programmes. Indian Dairyman 61(5):25–30

    Google Scholar 

  • Ahmad S (2013) Milk and dairy products in human nutrition. In: Park YW, Haenlein GFW (eds) Milk and dairy products in human nutrition. Wiley Blackwell, London, pp 519–553

    Chapter  Google Scholar 

  • Ahmad 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. Food Chem 106(1):11–17

    Article  CAS  Google Scholar 

  • Arora S, Khetra Y (2017) Buffalo milk cheese. In: McSweeney PLH, Fox PF, Cotter PD, Everett DW (eds) Cheese: chemistry, physics & microbiology, 4th edn. Academic Press, New York, pp 1093–1101

    Chapter  Google Scholar 

  • Baghubhai SR, Gupta VK, Meena GS (2015) Process optimization for the manufacture of kheer Mohan employing response surface methodology. Indian J Dairy Sci 68(6):543–551

    Google Scholar 

  • Bajaj RK, Narasimha K, Mann B, Sangwan RB, Vij S (2005) Isolation of cationic peptides from buffalo αs1-and αs2-casein and their antibacterial activity. Indian J Dairy Sci 58(6):387–391

    CAS  Google Scholar 

  • Borges MV, Alves MF, Chaves MA, Egito AS, Gross E, Ferrao SPB (2017) Chemical, structural and proteomic profile of buffalo milk powder produced in mini spray dryer. Revista Mexicana de IngenierĂ­a QuĂ­mica 16(1):67–76

    Article  CAS  Google Scholar 

  • Campanella L, Martini E, Pintore M, Tomassetti M (2009) Determination of lactoferrin and immunoglobulin G in animal milks by new immunosensors. Sensors 9(3):2202–2221

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Chanu KV, Thakuria D, Kumar S (2018) Antimicrobial peptides of buffalo and their role in host defenses. Vet World 11(2):192–200

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Choudhary S, Arora S, Kumari A, Narwal V, Singh AK (2019) Effect of quality of milk on physico-chemical characteristics of buffalo milk concentrate (khoa) during storage. J Food Sci Technol 56(3):1302–1315

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Colarow L, Turini M, Teneberg S, Berger A (2003) Characterization and biological activity of gangliosides in buffalo milk. Biochim Biophys Acta Mol Cell Biol Lipids 1631(1):94–106

    Article  CAS  Google Scholar 

  • D’Onofrio N, Balestrieri A, Neglia G, Monaco A, Tatullo M, Casale R, Limone A, Balestrieri ML, Campanile G (2019) Antioxidant and anti-inflammatory activities of Buffalo Milk ĂŽ-Valerobetaine. J Agric Food Chem 67(6):1702–1710

    Article  PubMed  CAS  Google Scholar 

  • El-Salam MHA, El-Shibiny S (2011) A comprehensive review on the composition and properties of buffalo milk. Dairy Sci Technol 91(6):663–669

    Article  CAS  Google Scholar 

  • El-Salam MHA, El-Shibiny S (2013) Bioactive peptides of Buffalo, camel, goat, sheep, mare, and yak milks and milk products. Food Rev Int 29(1):1–23

    Article  CAS  Google Scholar 

  • Fasale AB, Patil VS, Bornare DT (2017) Process optimization for mozzarella cheese from cow and buffalo milk. Int J Food Ferment Technol 7(1):165–173

    Article  Google Scholar 

  • Food and Agriculture Organization (2020) Gateway to dairy production and products. http://www.fao.org/dairy-production-products/production/dairy-animals/buffaloes/en/. Accessed 6 Nov 2020

  • Ganguli NC, Bhavadasan MK (1980) Useful use of urea in milk. Indian Dairyman 32:879–884

    Google Scholar 

  • Hammad YA (1993) Instability of buffalo milk fat globules. Ann Agric Sci 38:111–125

    Google Scholar 

  • Hammes MV, Englert AH, Noreña CPZ, Cardozo NSM (2015) Study of the influence of soy lecithin addition on the wettability of buffalo milk powder obtained by spray drying. Powder Technol 277:237–243

    Article  CAS  Google Scholar 

  • Kamala K, Bhaskaram P, Bhat RV, R. T. (2011) National Institute of nutrition—dietary guidelines. Natl Inst Nutr 3(1):139. http://ninindia.org/DietaryGuidelinesforNINwebsite.pdf

    Google Scholar 

  • Khan SU, Pal MA (2011) Paneer production: a review. J Food Sci Technol 48(6):645–660. https://doi.org/10.1007/s13197-011-0247-x

    Article  PubMed  PubMed Central  Google Scholar 

  • Khan IT, Nadeem M, Imran M, Ullah R, Ajmal M, Jaspal MH (2019) Antioxidant properties of milk and dairy products: a comprehensive review of the current knowledge. Lipids Health Dis 18(1):41

    Article  PubMed  PubMed Central  Google Scholar 

  • Khatkar SK, Gupta VK, Khatkar AB (2014) Studies on preparation of medium fat liquid dairy whitener from buffalo milk employing ultrafiltration process. J Food Sci Technol 51(9):1956–1964

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Khedkar CD, Kalyankar SD, Deosarkar SS (2016) Buffalo milk. In: Caballero B, Finglas P, Toldrá F (eds) The Encyclopaedia of food and health, vol 1. Academic Press, Oxford, pp 522–528

    Chapter  Google Scholar 

  • Kim BY, Kinsella JE (1989) Rheological changes during slow acid induced gelation of milk by D-glucono-δ-lactone. J Food Sci 54(4):894–898

    Article  CAS  Google Scholar 

  • Kim JH, Kim Y, Kim YJ, Park Y (2016) Conjugated linoleic acid: potential health benefits as a functional food ingredient. Annu Rev Food Sci Technol 7:221–244

    Article  CAS  PubMed  Google Scholar 

  • Koba K, Yanagita T (2014) Health benefits of conjugated linoleic acid (CLA). Obes Res Clin Pract 8(6):e525–e532

    Article  PubMed  Google Scholar 

  • Kukovics S, NĂ©meth T (2013) Milk major and minor proteins, polymorphisms and non-protein nitrogen. In: Park YW, Haenlein GFW (eds) Milk and dairy products in human nutrition. Wiley Blackwell, London, pp 80–110

    Chapter  Google Scholar 

  • Kumar S, Rai DC, Niranjan K, Bhat ZF (2014) Paneer-an Indian soft cheese variant: a review. J Food Sci Technol 51(5):821–831

    Article  CAS  PubMed  Google Scholar 

  • Li S, Hu Q, Chen C, Liu J, He G, Li L, Wu J, Ren D (2020) Formation of bioactive peptides during simulated gastrointestinal digestion is affected by αs1-casein polymorphism in buffalo milk. Food Chem 313(January):4–10

    CAS  Google Scholar 

  • Mahadev GM, Meena GS (2020) Milk protein concentrates 80: does composition of buffalo milk matter for its poor functionality? LWT Food Sci Technol 131:109652. https://doi.org/10.1016/j.lwt.2020.109652

    Article  CAS  Google Scholar 

  • Medhammar E, Wijesinha-Bettoni R, Stadlmayr B, Nilsson E, Charrondiere UR, Burlingame B (2012) Composition of milk from minor dairy animals and buffalo breeds: a biodiversity perspective. J Sci Food Agric 92(3):445–474

    Article  CAS  PubMed  Google Scholar 

  • MĂ©nard O, Ahmad S, Rousseau F, Briard-Bion V, Gaucheron F, Lopez C (2010) Buffalo vs. cow milk fat globules: size distribution, zeta-potential, compositions in total fatty acids and in polar lipids from the milk fat globule membrane. Food Chem 120(2):544–551

    Article  CAS  Google Scholar 

  • Minervini F, Algaron F, Rizzello CG, Fox PF, Monnet V, Gobbetti M (2003) Angiotensin I-converting-enzyme-inhibitory and antibacterial peptides from lactobacillus helveticus PR4 proteinase-hydrolyzed caseins of milk from six species. Appl Environ Microbiol 69(9):5297–5305

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Pagthinathan M, Nafees MSM (2016) Production and evaluation of low fat cheddar cheese using buffalo milk. Int J Agric Forest Plant 4(Dec):97–106

    Google Scholar 

  • Panda H (2010) Physico-chemical status of major milk constituents and minerals at various stages of shrikhand preparation. In: Fruits, vegetables, corn and oilseeds processing handbook. Asia Pacific Business Press, New Delhi, pp 75–82

    Google Scholar 

  • Pandya AJ (2019) Branding of buffalo milk for better returns. (47th dairy industry conference held during 7-9 Feb., 2019 at Patna). Indian Dairyman April:94–96

    Google Scholar 

  • Pandya AJ, Haenlein GFW (2009) Bioactive components in buffalo milk. In: Bioactive components in milk and dairy products, pp 105–157

    Chapter  Google Scholar 

  • Pandya AJ, Khan MMH (2006) Buffalo milk. In: Pandya AJ, Haenlein GFW (eds) Handbook of milk of non-bovine mammals. Wiley Blackwell, London, pp 195–274

    Chapter  Google Scholar 

  • Papamandjaris AA, Macdougall DE, Jones PJH (1998) Medium chain fatty acid metabolism and energy expenditure: obesity treatment implications. Life Sci 62(14):1203–1215

    Article  CAS  PubMed  Google Scholar 

  • Patil AT, Meena GS, Upadhyay N, Khetra Y, Borad S, Singh AK (2018) Production and characterization of milk protein concentrates 60 (MPC60) from buffalo milk. LWT Food Sci Technol 91:368–374

    Article  CAS  Google Scholar 

  • Patil AT, Meena GS, Upadhyay N, Khetra Y, Borad SG, Singh AK (2019) Effect of change in pH, heat treatment and diafiltration on properties of medium protein buffalo milk protein concentrate. J Food Sci Technol 56(3):1462–1472. https://doi.org/10.1007/s13197-019-03630-y

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Perea-Sanz L, Garcia-Llatas G, Lagarda MJ (2018) Gangliosides in human milk and infant formula: a review on analytical techniques and contents. Food Rev Intl 34(6):511–538

    Article  CAS  Google Scholar 

  • Prajapati DB, Kapadiya DB, Jain AK, Mehta BM, Darji VB, Aparnathi KD (2017) Comparison of Surti goat milk with cow and buffalo milk for physicochemical characteristics, selected processing-related parameters and activity of selected enzymes. Vet World 10(5):477

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Rafiq S, Huma N, Pasha I, Sameen A, Mukhtar O, Khan MI (2016) Chemical composition, nitrogen fractions and amino acids profile of milk from different animal species. Asian Australas J Anim Sci 29(7):1022–1028

    Article  CAS  PubMed  Google Scholar 

  • Reddi S, Shanmugam VP, Kapila S, Kapila R (2016) Identification of buffalo casein-derived bioactive peptides with osteoblast proliferation activity. Eur Food Res Technol 242(12):2139–2146

    Article  CAS  Google Scholar 

  • Sahai D (1996) Buffalo milk: chemistry and processing technology. In: Buffalo milk: chemistry and processing technology. Shalini International (SI), Karnal

    Google Scholar 

  • Saini P, Mann B, Kumar R, Sharma R, Singh RRB, Chatterjee A (2014) Process optimisation for preparation of caseinophosphopeptides from Buffalo milk casein and their characterisation. J Dairy Res 81(3):364–371

    Article  CAS  PubMed  Google Scholar 

  • Sanyal MK, Pal SC, Gangopadhyay SK, Dutta SK, Ganguli D, Das S, Maiti P (2011) Influence of stabilizers on quality of sandesh from buffalo milk. J Food Sci Technol 48(6):740–744

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Sawhney IK, Sarkar BC, Patil GR, Sharma HK (2014) Moisture sorption isotherms and thermodynamic properties of whey protein concentrate powder from buffalo skim milk. J Food Process Preserv 38(4):1787–1798

    Article  CAS  Google Scholar 

  • Servillo L, D’Onofrio N, Neglia G, Casale R, Cautela D, Marrelli M, Limone A, Campanile G, Balestrieri ML (2018) Carnitine precursors and short-chain Acylcarnitines in water buffalo milk. J Agric Food Chem 66(30):8142–8149

    Article  CAS  PubMed  Google Scholar 

  • Shahein MR, Hassanein AM, Zayan AF (2014) Evaluation of soft cheese manufactured from camel and buffalo milk. World J Dairy Food Sci 9(2):213–219

    Google Scholar 

  • Shanmugam VP, Kapila S, Sonfack TK, Kapila R (2015) Antioxidative peptide derived from enzymatic digestion of buffalo casein. Int Dairy J 42:1–5

    Article  CAS  Google Scholar 

  • Shazly AB, He Z, El-Aziz MA, Zeng M, Zhang S, Qin F, Chen J (2017a) Fractionation and identification of novel antioxidant peptides from buffalo and bovine casein hydrolysates. Food Chem 232:753–762

    Article  CAS  PubMed  Google Scholar 

  • Shazly AB, He Z, Zeng M, Qin F, Zhang S, Chen J (2017b) Comparative assessment of physicochemical and structural properties of Buffalo and bovine casein. Int J Res Agric Sci 4(2):132–136

    Google Scholar 

  • Shazly AB, Mu H, Liu Z, El-Aziz MA, Zeng M, Qin F, Zhang S, He Z, Chen J (2019) Release of antioxidant peptides from buffalo and bovine caseins: influence of proteases on antioxidant capacities. Food Chem 274(August):261–267

    Article  CAS  PubMed  Google Scholar 

  • Sindhu JS, Arora S (2011) Buffalo milk. In: Fuquay JW, Fox PF, McSweeney PLH (eds) Encyclopaedia of dairy sciences. Academic Press, San Diego, pp 503–511

    Chapter  Google Scholar 

  • Yadav V, Gupta VK, Meena GS (2018) Effect of culture levels, ultrafilteredretentate addition, total solid levels and heat treatments on quality improvement of buffalo milk plain set yoghurt. J Food Sci Technol 55(5):1648–1655

    Article  CAS  PubMed  PubMed Central  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Dairy Technology, ICAR-National Dairy Research Institute, Karnal, Haryana, India

    Yogesh Khetra & G. S. Meena

  2. Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India

    Sumit Arora

Authors
  1. Yogesh Khetra
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. G. S. Meena
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Sumit Arora
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. National Dairy Research Institute, Karnal, Haryana, India

    Manmohan Singh Chauhan

  2. Animal Biotechnology Centre, National Dairy Research Institute, Karnal, Haryana, India

    Naresh Selokar

Rights and permissions

Reprints and permissions

Copyright information

© 2022 The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd.

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

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

Download citation

Publish with us

Policies and ethics

Search

Navigation