Abstract
Water buffalo (Bubalus bubalis) conservation in Serbia is under an in situ program, but additional efforts are needed to ensure the development of this animal’s genetic resources biodiversity. This research aims to describe challenges and possible strategies for sustainable water buffalo milk production. In this study, the physicochemical characteristics of buffalo milk and buffalo dairy products (cheese, butter, and kajmak) were determined. Furthermore, amino and fatty acids composition and the related health lipid indices (atherogenic and thrombogenic) were assessed. The findings support the fact that buffalo milk is a reliable source of high-quality nutrients (dry matter: 16.10%, fat: 6.02%, protein: 4.61%). Leucine, lysine, and valine content were found to be high in buffalo milk and cheese. A substantial quantity of non-essential glutamic and aspartic amino acids was observed in milk, as well as glutamic acid and tyrosine in cheese. It was established that milk protein of buffalo cheese had a favorable proportion of essential and non-essential amino acids (61.76%/38.24%). The results revealed significant differences (p < 0.05) in fatty acid profiles among the three dairy products for saturated short-chain, n-3, and n-6 fatty acids. Conversely, no significant difference (p < 0.05) was observed in monounsaturated fatty acids content. Kajmak showed the most favorable anti-atherogenic and anti-thrombogenic properties due to lower saturated and higher polyunsaturated fatty acid content. These results confirmed that buffalo milk could be successfully used in producing high-quality traditional dairy products with added value and beneficial characteristics from the aspect of a healthy diet. Furthermore, it could actively contribute to the promotion of sustainable production of buffaloes and strengthen the agricultural production of rural areas and their heritage.
Highlights
Water buffaloes (Bubalus bubalis) are distributed worldwide, with a total population of about 180 million
The buffalo production under sustainable principles and extensive husbandry plays an essential role in the heritage of local rural populations and their economy in South-West Serbia
The results of the chemical composition of buffalo milk showed that it could be utilized for making a variety of good quality traditional dairy products with added value
Summary
Water buffaloes (Bubalus bubalis) are distributed worldwide, with a total population of about 180 million. Buffaloes play an essential role in the heritage of the local rural populations and their economy in South-Western Serbia, where these animals are raised under extensive husbandry and sustainable principles. Milk production is lower in comparison with selected populations of buffalo in some Asian countries [1]. The mainly conventional livestock production in Serbia and the popularization of imported, highly productive breeds of livestock contributed to a significant reduction in the number of autochthonous breed populations, and the genetic diversity is eroded. As well, showed a tendency to decrease. Since the 2000s, a program for the in situ conservation of buffalo population started in Serbia [2], but still, according to the Domestic Animal Diversity Information System of the Food and Agriculture Organization of the United Nations (FAODAD-IS), the estimated population of buffalo is low, and their local risk status is “endangered”, with a decreasing trend
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