Buffalo milk and yogurt in dairy technology


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Terzioğlu M. E., Bakırcı İ.

International Symposium on Advanced Engineering Technologies, Kahramanmaraş, Turkey, 16 - 18 June 2022, pp.293-296

  • Publication Type: Conference Paper / Full Text
  • City: Kahramanmaraş
  • Country: Turkey
  • Page Numbers: pp.293-296
  • Ataturk University Affiliated: Yes

Abstract

Today, consumers' awareness of healthy nutrition has made the composition and nutritional values of foods even more important. Milk and dairy products, which are nutritious, have positive effects on health and provide the sensory and textural properties desired by the consumer, have maintained their popularity from the past to the present. Although the first thing that comes to mind as a raw material when it comes to milk and dairy products all around the world is cow's milk, buffalo milk has recently attracted the attention of consumers and researchers with its nutritional elements (protein, fat, mineral substance and vitamins). Although buffalo milk has not yet seen the value it deserves among the products offered for sale in the food sector, it is a very suitable milk type for the production of a wide range of products such as yogurt, cheese, cream, and ice cream. As a matter of fact, positive results have been revealed in the research in which the physicochemical, rheological, and sensory properties of buffalo yogurt have been examined. There is limited research in the literature on buffalo milk products, and more research is needed to clarify the conditions in terms of production conditions and final product quality. The current research is a review based on the literature data on the nutritional value and sensory properties of buffalo milk and yogurt.