Comparative Analysis of Quality of Milk Collected from Buffalo, Cow, Goat and Sheep of Rawalpindi/Islamabad Region in Pakistan

Kanwal, Rashida; Ahmed, T.; Mirza, Bushra

doi:10.3923/ajps.2004.300.305

Cited by 61 publications

(30 citation statements)

References 2 publications

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“…The oleic acid, the most abundant monounsaturated FA, showed very similar percentages in all samples; donkey milk was characterised by the highest percentages of essential FA, that are linoleic and linolenic acids. Despite the fact that milk lipid composition is influenced by environmental and physiological factors such as diet, stage of lactation and genetic differences within the species (Kanwal et al 2004), the results of total FA composition obtained in this study are in accordance with previous data (Blasi et al 2008).…”

Section: Resultssupporting

confidence: 91%

Triacylglycerol stereospecific analysis and linear discriminant analysis for milk speciation

Blasi

Lombardi

Damiani

et al. 2012

Journal of Dairy Research

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Product authenticity is an important topic in dairy sector. Dairy products sold for public consumption must be accurately labelled in accordance with the contained milk species. Linear discriminant analysis (LDA), a common chemometric procedure, has been applied to fatty acid% composition to classify pure milk samples (cow, ewe, buffalo, donkey, goat). All original grouped cases were correctly classified, while 90% of cross-validated grouped cases were correctly classified. Another objective of this research was the characterisation of cow-ewe milk mixtures in order to reveal a common fraud in dairy field, that is the addition of cow to ewe milk. Stereospecific analysis of triacylglycerols (TAG), a method based on chemical-enzymatic procedures coupled with chromatographic techniques, has been carried out to detect fraudulent milk additions, in particular 1, 3, 5% cow milk added to ewe milk. When only TAG composition data were used for the elaboration, 75% of original grouped cases were correctly classified, while totally correct classified samples were obtained when both total and intrapositional TAG data were used. Also the results of cross validation were better when TAG stereospecific analysis data were considered as LDA variables. In particular, 100% of cross-validated grouped cases were obtained when 5% cow milk mixtures were considered.

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Section: Resultssupporting

confidence: 91%

Triacylglycerol stereospecific analysis and linear discriminant analysis for milk speciation

Blasi

Lombardi

Damiani

et al. 2012

Journal of Dairy Research

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“…These values and the level of significance of difference in pH in the five groups are in agreement with the pH values of the sources from where the flavored milks were prepared; i.e. the fresh cow and buffalo milk, as obtained by [6,16,17] who analyzed pH of fresh cow and buffalo milk separately and that of [15] who made comparison of various species of milk producing animals. Slightly high pH was observed in cow milk based flavored milks (Fig.…”

Section: Discussionsupporting

confidence: 83%

“…Milk contains phosphates, citrates, hydrogen ions and dissolved carbon dioxide that naturally give acidity to it, which is added up by the presence of lactic acid produced by the action of bacteria on lactose in the milk [1]. The contrary relation of pH and acidity was also explained by [14,15] who elaborated that lower pH means a high acidity or a high acidic strength though the concentration of acid may be low. These values and the level of significance of difference in pH in the five groups are in agreement with the pH values of the sources from where the flavored milks were prepared; i.e.…”

Section: Discussionmentioning

confidence: 99%

Quality appraisal of Mango flavored milk prepared from different combinations of Nili Ravi buffalo and Holstein Fresian cow milk

Inayat¹

2021

PAB

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Present study was carried out to assess the compositional quality of mango flavored milk produced from Nili Ravi buffalo (100%), Holstein Friesian cow milk (100%); the best milk breeds globally recognized and their blends in 75%:25%, 50%:50% and 25%:75% respectively. Another aim was to evaluate which of buffalo and cow milk or their blends will best meet consumers demand in terms of their compositional quality and taste. Shelf life was also considered for all the flavored milks. Trained judges were asked to evaluate each of the five groups of flavored milk samples and provided feedback about their sensory assessment. Comparative analysis was undertaken using one-way ANOVA at SPSS 17 for significant difference comparison, while cross tabs and chi-square tests were used for the distribution and significance of response of the consumers for the taste of milk. Results indicated that five groups of flavored milks differed significantly among each other (p<0.05). The difference among the groups was also statistically significant for all the parameters except lactose (p = 0.341). Shelf life of all the samples showed reasonably good results till 7 days of storage at refrigerated temperature of 4ºC. As per majority of the respondents, flavored milk prepared from buffalo milk (T0) remained the best among all five groups of flavored milks with respect to all tested quality parameters as Pakistani consumers always prefer buffalo milk over cow milk for its overall acceptability of taste, odor and colour.

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“…J., Uberlândia, v. 36, n. 6, p. 2196-2202, Nov./Dec. 2020 http://dx.doi.org/10.14393/BJ-v36n6a2020-48217 The observed data corroborate the findings of other authors that indicate that total solids and total solids decreased, respectively, 14.04% and 8.79% for buffaloes and 13.73% and 9.17% for bovines (KANWAL; AHMED; MIRZA, 2004). Several studies present data about the buffalo milk composition, such as protein (3.81 to 4.8), fat content (4.0 to 8.54), lactose (4.68 to 4.99), minerals (0.79 to 0.88) and total solids (12.60 to 18.96), and these components are strongly connected to the formation of the curd (CIPOLAT-GOTET et al, 2015;MELO et al, 2018;HAN et al, 2007;MURTAZA et al, 2013;).…”

Section: Physico-chemical Characterisation Of the Raw Materialssupporting

confidence: 88%

“…Physico-chemical analysis of the raw material for Minas Frescal cheeses preparation. Values reported in the literature buffalo milk(AHMAD et al, 2013;KANWAL;MIRZA, 2004;MURTAZA et al, 2013).…”

mentioning

confidence: 99%

Sensory acceptance and physico-chemical composition of mixed minas frescal cheese

et al. 2020

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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. However, buffalo milk is not regularly available throughout the year due to different handling conditions. Thus, to guarantee the supply of buffalo milk dairy products during the year, the addition of bovine milk is an alternative. Therefore, this study aimed to test the effect of a buffalo and bovine milk mixture for the Minas Frescal cheese elaboration by physico-chemical, sensory analysis and obtaining yield. The raw material was analysed for the parameters of acidity, density, fat, total solids and solid-not-fat. There were 3 Minas Frescal cheeses elaborated from 3 formulations: 100% buffalo milk, 100% bovine milk and the mixture of 50% of each milk. The cheeses were submitted to the Gravimetric and Gerber methods to obtain values of moisture and fat, as well as to obtain, indirectly, fat in dry matter. For bovine and buffalo milk, the parameters evaluated (acidity, density, fat, total solids and solids-not-fat) complied with Brazilian legislation and parameters described in the literature. For the bovine, mixed and buffalo fresh cheeses, values were obtained, respectively, for moisture (74.04, 60.93 and 63.61), fat in dry matter (44.35, 42.23 and 46.03) and cheese yield (27, 20.8 and 24.2), indicating a higher yield for the bovine Minas Frescal cheese and higher fat content for the buffalo cheese. The overall acceptance of the mixed Minas Frescal cheese was significantly superior to the bovine and buffalo cheese. The parameters of colour, appearance, texture, flavour and overall acceptance were above 8 points in the hedonic scale (‘moderately liked’ to ‘extremely liked’), and the aroma attribute scored was above 7 (‘I enjoyed regularly’ to ‘moderately liked’). Therefore, the elaboration of Minas Frescal cheese from the mixture of 2 matrices (buffalo and bovine milk) demonstrated technological viability with the potential to meet the demands of the consumer market.

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Comparative Analysis of Quality of Milk Collected from Buffalo, Cow, Goat and Sheep of Rawalpindi/Islamabad Region in Pakistan

Cited by 61 publications

References 2 publications

Triacylglycerol stereospecific analysis and linear discriminant analysis for milk speciation

Triacylglycerol stereospecific analysis and linear discriminant analysis for milk speciation

Quality appraisal of Mango flavored milk prepared from different combinations of Nili Ravi buffalo and Holstein Fresian cow milk

Sensory acceptance and physico-chemical composition of mixed minas frescal cheese

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