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Composition and Coagulation Properties of Buffalo Milk Produced Under Swedish Conditions; Changes Taking Place During the First Weeks of Lactation

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
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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:
Type of IDID
DOI10.19080/JDVS.2019.14.555885
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

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