The Nutrition of Buffalo Milk: A Comparison with Cow Milk
| Autor: | Hong Li, Fang Wang, Tong Xiang Yang, Qing Su Liu, Quan Yang Li |
|---|---|
| Rok vydání: | 2013 |
| Předmět: |
Lactose intolerance
food.ingredient Syneresis biology animal diseases General Engineering food and beverages Modified milk ingredients biology.organism_classification medicine.disease Total dissolved solids chemistry.chemical_compound food chemistry Toned milk Lactobacillus parasitic diseases Skimmed milk medicine Food science Lactose |
| Zdroj: | Advanced Materials Research. :1460-1463 |
| ISSN: | 1662-8985 |
| DOI: | 10.4028/www.scientific.net/amr.781-784.1460 |
| Popis: | Milk is the essential source of nutrition for young mammals before they are able to digest other types of food. To explore the complex nutritive value of buffalo milk, the general composition, buffer capacity, the properties of buffalo yogurt were analyzed, meanwhile, cow milk as a control group was also studied. The results show that the nutritional value of buffalo milk is higher than that of cow milk, exhibiting the high protein, fat, lactose, total solids and nonfat solids contents, and the high buffer capacity. Yogurt with the probiotics characterized by acidification activity, syneresis and water-holding capacity, has the functional of lactobacillus resisting lactose intolerance and reducing constipation. Buffalo yogurt shows the higher stability and nutritional value. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|