Research Status of Nutrients and Products of Buffalo Milk

PEI Yubo; YU Miao; ZHANG Guofang; LI Chun

doi:10.13386/j.issn1002-0306.2023060170

Volume 45 Issue 18

Sep. 2024

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Science and Technology of Food Industry > 2024 > 45(18): 344-354. > DOI: 10.13386/j.issn1002-0306.2023060170

PEI Yubo, YU Miao, ZHANG Guofang, et al. Research Status of Nutrients and Products of Buffalo Milk[J]. Science and Technology of Food Industry, 2024, 45(18): 344−354. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060170.

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Research Status of Nutrients and Products of Buffalo Milk

PEI Yubo^1,,
YU Miao¹,
ZHANG Guofang¹,
LI Chun^{1, 2, ,}

1.
College of Food Sciences, Northeast Agricultural University, Harbin 150030, China
2.
Heilongjiang Academy of Green Food Science, Northeast Agricultural University, Harbin 150028, China

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Received Date: June 18, 2023
Available Online: July 14, 2024

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Abstract

Abstract

The dry matter content in buffalo milk is relatively high, and its comprehensive nutritional value, which is higher than that of ordinary milk, is considered a good source of various bioactive components. Therefore, buffalo milk and its related products are receiving increasing attention from consumers. In this paper, the contents of protein, fat, carbohydrate and other nutrients in buffalo milk and their physical and chemical properties are introduced according to the cutting-edge research results on buffalo milk nutrients and their products. Meanwhile, the preparation and related research of buffalo milk dairy products, such as cheese, cream, yogurt and ice cream are summarized. Finally, this paper provides some insights on the possibility of developing functional food based on bioactive substances in buffalo milk and reference for enterprises to develop buffalo-milk-related products.
- buffalo milk,
- nutrients,
- casein,
- milk fat,
- buffalo milk products

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References (62)

References

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