Buffalo Milk Yogurt Research Articles

Survivability of probiotics in symbiotic low fat buffalo milk yogurt

In present study, symbiotic low fat buffalo milk yogurt prototypes (plain and blueberry) were developed using a commercial starter containing probiotics. Samples were analyzed for physicochemical and microbiological properties, and the survivability of probiotics during 10 weeks of storage. Gross composition results were: total solids 11.60 ± 0.58 and 17.12 ± 0.36%, ash 0.82 ± 0.06 and 0.78 ± 0.02%, protein 4.49 ± 0.31 and 4.16 ± 0.11%, fat 0.68 ± 0.03 and 0.55 ± 0.05%, carbohydrates 5.68 ± 0.18 and 11.38 ± 0.18% for plain and blueberry flavored samples, respectively. Mineral contents (mg/g) were: Calcium 1.97 ± 0.20 and 1.72 ± 0.06, magnesium 1.63 ± 0.02 and 1.69 ± 0.01, zinc 0.07 ± 0.01 and 0.07 ± 0.00, sodium 0.87 ± 0.15 and 0.94 ± 0.12 for the plain and blueberry flavored yogurt respectively. The values of pH, titratable acidity and viscosity ranged from 4.34 to 4.01 and 4.42 to 3.70, 0.96 to 1.13% and 0.94 to 1.30%, 1.40 to 1.67 and 2.15 to 1.56 Pa.s for the plain and blueberry flavored yogurts respectively. The initial population of Bifidobacterium spp. and Lactobacillus casei were above 108 CFU/g for both the plain and blueberry flavored yogurts. Lactobacillus acidophilus was viable only for the first two weeks; however, Bifidobacterium spp and L. casei remained viable (>106 CFU/g) during the storage. The results indicate that the low fat buffalo milk yogurt is a good vehicle for developing symbiotic yogurt.

Chemical composition of water buffalo milk and its low-fat symbiotic yogurt development

Background: Water buffalos are the second most widely available milk source in countries around the world. While typical average milk compositions are readily available, information on seasonal variation in chemical composition of buffalo milk is limited -especially in the Northeastern region of the United States. Data collected in this study can be useful for the manufacture of a wide variety of specialty dairy products such as symbiotic buffalo milk yogurt. To analyze functionality, symbiotic low fat buffalo milk yogurt prototypes (plain and blueberry) were developed using a commercial starter containing probiotics. Methods: During a one-year cycle, physicochemical and mineral contents of buffalo milk were analyzed. Prototype yogurts were manufactured commercially and samples of the yogurt prototypes were analyzed for physicochemical and microbiological properties and for the survivability of probiotics during ten weeks of storage.Results: Average contents of total solids, fat, lactose, crude protein, ash, specific gravity, and conjugated linoleic acid in the milk ranged from 16.39-18.48%, 6.57-7.97%, 4.49-4.73%, 4.59-5.37%, 0.91-0.92%, 1.0317-1.0380%, and 4.4-7.6 mg/g fat, respectively. The average mineral contents of calcium, phosphorous, potassium, magnesium, sodium, and zinc in the milk were 1798.89, 1216.76, 843.72, 337.20 and 7.48 mg/kg, respectively, and remained steady throughout the year. The symbiotic low fat buffalo milk yogurts evaluated in this study contained higher amounts of protein, carbohydrates, and calcium than similar yogurts manufactured with cows’ milk. During refrigerated storage, the probiotic Lactobacillus acidophilus was viable (>1×106 CFU/g) for the first two weeks, while Bifidobacterium spp. and Lactobacillus casei remained viable during the entire ten weeks. Reducing the acidity and enhancing the flavor of the yogurts could improve the overall acceptability.Conclusion: The results indicated that the low fat buffalo milk yogurt are a rich source of nutrients and are nutritionally preferable to cows’ milk yogurts. The shelf life analysis indicated it to be a good vehicle for developing symbiotic yogurt.Keywords: Buffalo milk, conjugated linoleic acid, symbiotic yogurt, probiotic survivability, physicochemical properties, acceptability

The hypocholesterolaemic effect of milk yoghurt and soy-yoghurt containing bifidobacteria in rats fed on a cholesterol-enriched diet

Abstract The effect of buffalo milk yoghurt and soy-yoghurt supplemented with Bifidobacterium lactis Bb-12 or Bifidobacterium longum Bb-46 on plasma and liver lipids and the faecal excretion of bile acids was determined in rats fed on a cholesterol-enriched diet. The groups fed on a cholesterol-enriched diet supplemented with yoghurt and soy-yoghurt containing Bb-12 or Bb-46 had significantly lower levels of plasma total cholesterol and very low-density lipoprotein (VLDL)+low-density lipoprotein (LDL) cholesterol than the positive control group (without supplementation). Yoghurt or soy-yoghurt containing Bb-46 was more effective in the lowering of plasma and liver cholesterol levels than yoghurt or soy-yoghurt containing Bb-12. Furthermore, the faecal excretions of bile acids were markedly promoted in yoghurt and soy-yoghurt containing Bb-12 and Bb-46 groups compared with the positive control group. The results showed also an inverse relationship between the faecal excretions of bile acids and the levels of total cholesterol in blood plasma from rats fed on a cholesterol-enriched diet with probiotic supplementation.