Johansson, Monika and Lundh, Åse and Sivananthawerl, Thavananthan and Svennersten Sjaunja, Kerstin
(2019).
Composition and Coagulation Properties of Buffalo Milk Produced Under Swedish Conditions; Changes Taking Place During the First Weeks of Lactation.
Journal of dairy & veterinary sciences. 14
, 46-53
[Journal article]
![]() |
PDF
- Published Version
Available under License Creative Commons Attribution. 377kB |
Abstract
The domestic water buffalo (Bubalus bubalis) contributes with a significant share of global milk production and is the major milk producing animal in many countries. In Europe, the buffalo milk has been used in the production of buffalo Mozzarella. There is an increasing interest in these multipurpose animals also in Northern Europe, and since 2012, there is also dairy farm production of Swedish buffalo Mozzarella. The composition and properties of the milk will strongly influence processing of buffalo milk into Mozzarella cheese, as changes take place during the first weeks of lactation. Since there is no data available on the composition of buffalo milk produced under Swedish conditions, this study was initiated. In this project, we investigated gross composition, milk protein profile, proteolytic activity, free fatty acids, total calcium, calcium activity and the coagulating properties of milk from individual water buffalos during the first six weeks of lactation. Compared with reference values recorded one week after calving, there were significant changes in many of the compositional parameters investigated. Weekly increase in pH (0.90%), lactose (2.25%) and α-lactalbumin content (4.32%) was observed, whereas total protein content decreased by 5.56% per week. Milk coagulation time and gel firmness did not change significantly during the study period, but in numerical terms there was increase in coagulation time and a decrease in gel firmness. Overall, significant changes in buffalo milk composition can help in devising a strategy for the best use of buffalo milk during the first weeks of lactation, particularly in small, artisanal dairy farmhouses.
Authors/Creators: | Johansson, Monika and Lundh, Åse and Sivananthawerl, Thavananthan and Svennersten Sjaunja, Kerstin | ||||
---|---|---|---|---|---|
Title: | Composition and Coagulation Properties of Buffalo Milk Produced Under Swedish Conditions; Changes Taking Place During the First Weeks of Lactation | ||||
Year of publishing : | 2019 | ||||
Volume: | 14 | ||||
Page range: | 46-53 | ||||
Number of Pages: | 8 | ||||
Publisher: | Juniper Publishers | ||||
ISSN: | 2573-2196 | ||||
Language: | English | ||||
Publication Type: | Journal article | ||||
Refereed: | Yes | ||||
Article category: | Scientific peer reviewed | ||||
Version: | Published version | ||||
Copyright: | Creative Commons: Attribution 4.0 | ||||
Full Text Status: | Public | ||||
Subjects: | (A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 402 Animal and Dairy Science > Animal and Dairy Science. | ||||
Keywords: | Water buffalo milk, Gross composition, Protein profile, Coagulation properties, Early lactation | ||||
URN:NBN: | urn:nbn:se:slu:epsilon-p-103968 | ||||
Permanent URL: | http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-103968 | ||||
Additional ID: |
| ||||
ID Code: | 16629 | ||||
Faculty: | NJ - Fakulteten för naturresurser och jordbruksvetenskap VH - Faculty of Veterinary Medicine and Animal Science | ||||
Department: | (NL, NJ) > Department of Molecular Sciences (VH) > Dept. of Animal Nutrition and Management | ||||
Deposited By: | SLUpub Connector | ||||
Deposited On: | 05 Mar 2020 09:24 | ||||
Metadata Last Modified: | 05 Mar 2020 09:24 |
Repository Staff Only: item control page