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Buffalo milk: nutritional composition, bioactive properties, and advances in processing technologies-a comprehensive
Jiayang Liao1, Jing Yang2, Huayi Suo1
1College of Food Science, Southwest University, Chongqing 400715, PR China.
Food Chemistry: X
|June 30, 2025
Summary
Buffalo milk offers rich nutrition and bioactive compounds. Processing methods significantly impact its functional properties, influencing health benefits and product development.
Area of Science:
- Dairy Science
- Food Technology
- Nutritional Biochemistry
Background:
- Buffalo milk is a globally significant dairy source, rich in proteins, lipids, and minerals.
- It contains bioactive compounds like δ-valerobetaine and acetyl-l-carnitine with antioxidant and anti-inflammatory properties.
- Processing techniques can alter the natural antimicrobial factors and bioactivity of buffalo milk.
Purpose of the Study:
- To review the nutritional and bioactive components of buffalo milk and its products.
- To evaluate the effects of various processing technologies on buffalo milk's composition, structure, and function.
- To support the development of functional, health-oriented buffalo milk dairy products.
Main Methods:
- Literature review of nutritional and bioactive components.
- Analysis of processing impacts (thermal, enzymatic, non-thermal) on milk properties.
- Evaluation of buffalo milk product applications.
Main Results:
- Buffalo milk is a valuable source of nutrients and bioactive compounds.
- Processing methods differentially affect milk's antimicrobial factors, antioxidant activity, and overall bioactivity.
- Non-thermal processing shows potential for enhancing milk bioactivity.
Conclusions:
- Understanding processing effects is crucial for optimizing buffalo milk's functional qualities.
- Further research can leverage these findings for novel functional dairy product development.
- Buffalo milk processing impacts its nutritional value and health-promoting potential.
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