Abstract
In the past two decades, consumption of food has been accruing due to its health claims which include gastrointestinal health, improved immunity, and well-being. Currently, the dairy industry is the sector where probiotics are most widely used, especially in fermented milk, cheese, yoghurt, butter, and dairy beverages. Although, it is still necessary to face many challenges regarding their stability and functionality in food. Considering the increasing demand for healthy products, it is necessary to develop strategies that aim to increase the consumption of functional foods in order to meet probiotic usefulness criteria and the consumer market. This review aimed to promote the utilization of buffalo milk considering its probiotic effects as a functional food and natural remedy to various ailments, emphasizing the potential of innovation and the importance of milk-based products as health promoters. The intake of probiotics plays an important role in modulating the health of the host, as a result of a balanced intestinal microbiota, reducing the risk of development of various diseases such as cancer, colitis, lactose intolerance, heart diseases, and obesity, among other disorders. However, further studies should be carried out to deepen the knowledge on the relationship between raw buffalo milk, its dairy products microbiota and consumer’s health beneficial effects, as well as to implement a strategy to increase the variety and availability of its products as a functional food in the market.
Highlights
In the past two decades, consumption of food has been accruing due to its health claims which include gastrointestinal health, improved immunity, and well-being
The most studied microorganisms isolated from raw buffalo milk with probiotic and/or technological effects in dairy products (Lactobacillus sp., Streptococcus sp., Lactococcus lactis, Leuconostoc lactis, and Pseudomonas fragi) are discussed in more detail below
Concerning buffalo milk used for the manufacture of dairy products, it is highly appreciated for its chemical composition that determines its nutritional properties and its suitability to produce functional products
Summary
It is noteworthy that buffalo milk is richer than cow milk in all major constituents [2,3]. The high content of fat and protein [9] makes buffalo milk a very good raw material for processing, especially cheese making [21]. Buffalo milk has more fat, its cholesterol content is slightly lower than cow’s milk. This could be due to the difference in the size of the fat globules [3,9]. Concerning the fatty acid composition, buffalo milk contains higher total saturated fatty acids (SFA) and lower monounsaturated fatty acids (MUFA) than cow’s milk fat, under similar conditions. Moio et al [29], the aroma of water buffalo milk was highly connected to l-octen-3-ol (raw mushrooms), indole (stable, animals), nonanal (freshly cut grass), and with an unidentified compound associated with a typical odour of warm milk and/or smoked cheese
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
