Buffalo Milk as a Source of Probiotic Functional Products

Abstract

In the past two decades, consumption of food has been accruing due to its health claims which include gastrointestinal health, improved immunity, and well-being. Currently, the dairy industry is the sector where probiotics are most widely used, especially in fermented milk, cheese, yoghurt, butter, and dairy beverages. Although, it is still necessary to face many challenges regarding their stability and functionality in food. Considering the increasing demand for healthy products, it is necessary to develop strategies that aim to increase the consumption of functional foods in order to meet probiotic usefulness criteria and the consumer market. This review aimed to promote the utilization of buffalo milk considering its probiotic effects as a functional food and natural remedy to various ailments, emphasizing the potential of innovation and the importance of milk-based products as health promoters. The intake of probiotics plays an important role in modulating the health of the host, as a result of a balanced intestinal microbiota, reducing the risk of development of various diseases such as cancer, colitis, lactose intolerance, heart diseases, and obesity, among other disorders. However, further studies should be carried out to deepen the knowledge on the relationship between raw buffalo milk, its dairy products microbiota and consumer’s health beneficial effects, as well as to implement a strategy to increase the variety and availability of its products as a functional food in the market.

Identification, Biochemical Characterization, and Safety Attributes of Locally Isolated Lactobacillus fermentum from Bubalus bubalis (buffalo) Milk as a Probiotic

“…LAB exhibit a complex system of proteinases and peptidases that help them to use casein as a source of amino acids and nitrogen [ 51 ]. The process involves cell wall-associated proteases, which cleave casein to oligopeptides and help in providing amino acids and nitrogen.…”

Physicochemical and microbiological fermented buffalo milk produced by probiotic Lactiplantibacillus pentosus HBUAS53657 and sweet orange juice (Citrus nobilis)

“…Buffalo milk contains more vitamins and minerals than cow milk, with high in calcium, phosphor, and vitamin and is a source of caseinderived peptides, which can improve bone health and reduce the risk of osteoporosis ([USDA] United States Department of Agriculture 2011; Basilicata et al 2018). Exploring some of the benefits of buffalo milk production to develop into functional food through enhancing its efficacy and sensory and health benefits could be an exciting alternative for further research (Vargas-Ramella et al 2021).…”

Evaluation of Association between CSN2 Genetic Marker 7:32016718C>A with A1/A2 Milk in Pakistani Buffaloes

“…Cow milk is more preferred in West as compare to Asia, but buffalo milk is mostly consumed especially in South Asia due to its high fat contents despite of its lesser yield. It has more viscosity with composition similar to human milk [5, 9]. Milk proteins including: lactoferricin, glycomacropeptide, casomorphins, lactorphins and casein-phosphopepetides are considered to be vital for human health [2].…”