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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
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					Vol. 2 No. 4 (2012): April 2012
				
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									Research Articles
							
		



	
		  	 

		
	
		Chemical composition of water buffalo milk and its low-fat symbiotic yogurt development
	


	
	
		

							
					Authors

						
							
								Xue Han
							
															
									College of Food Science and Engineering, Harbin Institute of Technology, Harbin, 150090
																	
																																		
	
							
								Frank L. Lee
							
															
									Department of Nutrition and Food Sciences, 351 Marsh Life Science Building, University of Vermont, Burlington, VT 05405
																	
																																		
	
							
								Lanwei Zhang
							
															
									College of Food Science and Engineering, Harbin Institute of Technology, Harbin, 150090
																	
																																		
	
							
								M. R. Guo
							
															
									Department of Nutrition and Food Sciences, 351 Marsh Life Science Building, University of Vermont, Burlington, VT 05405
																	
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v2i4.96
						
					
				
			

						
										
					Abstract

					Background: Water buffalos are the second most widely available milk source in countries around the world. While typical average milk compositions are readily available, information on seasonal variation in chemical composition of buffalo milk is limited -especially in the Northeastern region of the United States. Data collected in this study can be useful for the manufacture of a wide variety of specialty dairy products such as symbiotic buffalo milk yogurt. To analyze functionality, symbiotic low fat buffalo milk yogurt prototypes (plain and blueberry) were developed using a commercial starter containing probiotics. 
Methods: During a one-year cycle, physicochemical and mineral contents of buffalo milk were analyzed. Prototype yogurts were manufactured commercially and samples of the yogurt prototypes were analyzed for physicochemical and microbiological properties and for the survivability of probiotics during ten weeks of storage.
Results: Average contents of total solids, fat, lactose, crude protein, ash, specific gravity, and conjugated linoleic acid in the milk ranged from 16.39-18.48%, 6.57-7.97%, 4.49-4.73%, 4.59-5.37%, 0.91-0.92%, 1.0317-1.0380%, and 4.4-7.6 mg/g fat, respectively. The average mineral contents of calcium, phosphorous, potassium, magnesium, sodium, and zinc in the milk were 1798.89, 1216.76, 843.72, 337.20 and 7.48 mg/kg, respectively, and remained steady throughout the year. The symbiotic low fat buffalo milk yogurts evaluated in this study contained higher amounts of protein, carbohydrates, and calcium than similar yogurts manufactured with cows’ milk. During refrigerated storage, the probiotic Lactobacillus acidophilus was viable (>1×106 CFU/g) for the first two weeks, while Bifidobacterium spp. and Lactobacillus casei remained viable during the entire ten weeks. Reducing the acidity and enhancing the flavor of the yogurts could improve the overall acceptability.
Conclusion: The results indicated that the low fat buffalo milk yogurt are a rich source of nutrients and are nutritionally preferable to cows’ milk yogurts. The shelf life analysis indicated it to be a good vehicle for developing symbiotic yogurt.
Keywords: Buffalo milk, conjugated linoleic acid, symbiotic yogurt, probiotic survivability, physicochemical properties, acceptability

				
			
			

						
																																								
						
		


		

						
										
					
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																			2012-04-20
																	

				
							

			
						
										

											
							
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									Vol. 2 No. 4 (2012): April 2012
								
							

						
					
											
							
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