World scenario for the valorization of byproducts of buffalo milk production chain

Pantoja, Lorena Samara Gama; Amante, Edna Regina; Rodrigues, Antônio Manoel da Cruz; Silva, Luiza Helena Meller da

doi:10.1016/j.jclepro.2022.132605

Cited by 17 publications

(13 citation statements)

References 88 publications

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“…Mediterranean Italian buffalo breed is raised almost exclusively for milk production, which is mainly used to produce mozzarella cheese, and in central-south Italy, milk is used to produce a specific mozzarella cheese called “Mozzarella di Bufala Campana PDO”. Productivity is about 1800–3500 kg per lactation [ 7 ] and milk production at a global level is from 600 to 4500 kg per lactation [ 8 ]. FAO [ 4 ] reports worldwide milk production amount to have been 137,761,642.79 L in 2021, which corresponds to 15% of the total milk yield.…”

Section: Buffalo Introductionmentioning

confidence: 99%

Responses of Dairy Buffalo to Heat Stress Conditions and Mitigation Strategies: A Review

Jasinski

Evangelista

Basiricò

et al. 2023

Animals

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Increases in temperature and the greater incidence of extreme events are the consequences of the climate change that is taking place on planet Earth. High temperatures create severe discomfort to animal farms as they are unable to efficiently dissipate their body heat, and for this, they implement mechanisms to reduce the production of endogenous heat (reducing feed intake and production). In tropical and subtropical countries, where buffalo breeding is more widespread, there are strong negative consequences of heat stress (HS) on the production and quality of milk, reproduction, and health. The increase in ambient temperature is also affecting temperate countries in which buffalo farms are starting to highlight problems due to HS. To counteract HS, it is possible to improve buffalo thermotolerance by using a genetic approach, but even if it is essential, it is a long process. Two other mitigation approaches are nutritional strategies, such as the use of vitamins, minerals, and antioxidants and cooling strategies such as shade, fans, sprinklers, and pools. Among the cooling systems that have been evaluated, wallowing or a combination of fans and sprinklers, when wallowing is not available, are good strategies, even if wallowing was the best because it improved the production and reproduction performance and the level of general well-being of the animals.

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Section: Buffalo Introductionmentioning

confidence: 99%

Responses of Dairy Buffalo to Heat Stress Conditions and Mitigation Strategies: A Review

Jasinski

Evangelista

Basiricò

et al. 2023

Animals

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“…As goat milk has different effects on human health due to its content of total solids in addition to its positive effects on the sensory and structural properties of dairy products, where the goat milk fat is easily digested with containing small fat pellets and the content of short and medium chain fatty acids in addition to containing a high percentage of conjugated linoleic acid, which plays an important role in promoting growth, preventing diseases and increasing immunity (Turkmen, 2017). Buffalo milk comes second in the world in terms of the amount of production (Pantoja et al, 2022). Dairy products resulting from buffalo milk provide many health benefits for humans because buffalo milk is a rich source of fat, protein, lactose and minerals (calcium, phosphorus and iron) in addition to containing vitamin A and natural antioxidants (Abesinghe et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of milk source on physicochemical, texture, rheological and sensory properties of yogurts

Al-Bedrani

ALKaisy

Rahi

et al. 2023

JANS

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Yogurt is one of the world's most widely consumed dairy products and can be produced from different types of milk. The present research aimed to compare the effects of utilizing whole raw milk from cattle viz. cows, buffaloes, sheep, and goats in four different milk-type yogurts, T1- cow’s milk (CM), T2- buffalo’s milk (BM), T3- sheep’s milk (SM), and T4- goat’s milk (GM) on their physicochemical, texture, rheological, and sensory qualities. The physiochemical testing included estimating pH, the percentages of moisture, fat, protein, ash, and total acidity, and the sensory assessment of the yogurt. The rheological tests also included the viscosity test, spontaneous whey separation, water-holding capacity, firmness, cohesiveness, and springiness. The results showed that T2- BM yogurt and T3- SM yogurt excelled in the percentage of fat, protein, lactose, and ash, where the ratio (4.35, 8.4, 4.70, 0.8) (5.55, 7.45, 4.80, 1.1) was for each of T2- BM yogurt and T3- SM yogurt respectively. The rheological properties were the spontaneous whey separation for each of T1-CM, T2-BM, T3-SM, T4-GM yogurt were 4.1, 2.2, 2.1 and 5.3, respectively, while the water holding capacity was 55, 60, 71 and 53 and the viscosity was 7000, 8900, 6700 and 1510 respectively. The results of the texture properties were 126.2, 199.5, 176.3, and 38.9 for firmness, while the cohesiveness values were 0.41, 0.63, 0.65, and 0.4, respectively. Finally, T2-BM and T3-SM yogurt excelled in the value obtained for sensory evaluation. The importance of the present study lies in the fact that milk with a high percentage of total solids gives good-quality yogurt.

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“…2020; Pantoja et al . 2022). Currently, it is the greatest source of noncow milk, achieving the 15.5% of milk world production (FAOSTAT 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Buffalo milk (BM) is becoming increasingly popular throughout the world (Sabia et al 2020;Pantoja et al 2022). Currently, it is the greatest source of noncow milk, achieving the 15.5% of milk world production (FAOSTAT 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Buffalo milk constitutes an interesting alternative to cow milk, particularly in all those regions of the world where the ecological conditions make it difficult for cattle breeding (Pantoja et al 2022). In most cases, like in the northeast region of Argentina, buffalo breeding takes place in economically disfavoured rural areas, where BM is minimally industrialised (Crudeli et al 2021).…”

Section: Introductionmentioning

confidence: 99%

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Exploring the sensory properties of buffalo (Bubalus bubalis) milk custards through a consumer‐based study performed with children

Vasile

Hryczyñski

Fernandez

et al. 2022

Int J of Dairy Tech

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This work aimed to evaluate the impact of buffalo milk and nondairy ingredients on sensory properties and acceptability of custards intended for children. For this, a consumer study with 100 children aged 8 to 12 was performed. Three custard models were formulated using buffalo milk and variable amounts of corn starch, sucrose and colourant/flavouring. Compositional, mechanical and chromatic properties of custards were related to sensory characteristics and overall liking scores. Obtained results allowed understanding the consumers' preferences and identifying the drivers of liking. Buffalo milk constitutes a promising raw material for the formulation of custard intended for children.Keywords Buffalo milk custards, Consumer-based study with children, Check-all-that-apply method, Ideal profile method.

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World scenario for the valorization of byproducts of buffalo milk production chain

Cited by 17 publications

References 88 publications

Responses of Dairy Buffalo to Heat Stress Conditions and Mitigation Strategies: A Review

Responses of Dairy Buffalo to Heat Stress Conditions and Mitigation Strategies: A Review

Evaluation of milk source on physicochemical, texture, rheological and sensory properties of yogurts

Exploring the sensory properties of buffalo (Bubalus bubalis) milk custards through a consumer‐based study performed with children

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