The nutrition of buffalo milk: a comparison with cow milk

被引：4
|
作者：
Yang, Tongxiang [1 ]
Wang, Fang [1 ]
Li, Hong [1 ]
Liu, Qingsu [1 ]
Li, Quanyang [1 ]
机构：
[1] Guangxi Univ, Coll Light Ind & Food Engn, Nanning 530004, Peoples R China
来源：
ADVANCES IN CHEMICAL ENGINEERING III, PTS 1-4 | 2013年 / 781-784卷
关键词：
Milk nutrition; Buffalo milk; Yogurt; Syneresis; Water-holding capacity; RESPONSE-SURFACE METHODOLOGY; TEXTURAL PROPERTIES; YOGURT; ACIDIFICATION;
D O I：
10.4028/www.scientific.net/AMR.781-784.1460
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
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.
引用
收藏
页码：1460 / 1463
页数：4
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