Assessment of Water Buffalo Milk and Traditional Milk Products in a Sustainable Production System

Zsolt Becskei, Mila Savić, Dragan Ćirković, Mladen Rašeta, Nikola Puvača, Marija Pajić, Sonja Đorđević and Snežana Paskaš
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Zsolt Becskei: Department of Animal Breeding and Genetics, Faculty of Veterinary Medicine, University of Belgrade, 18 Bulevar Oslobođenja, 11000 Belgrade, Serbia
Mila Savić: Department of Animal Breeding and Genetics, Faculty of Veterinary Medicine, University of Belgrade, 18 Bulevar Oslobođenja, 11000 Belgrade, Serbia
Dragan Ćirković: Department of Chemical and Technological Sciences, State University of Novi Pazar, bb Vuka Karadžića, 36300 Novi Pazar, Serbia
Mladen Rašeta: Institute of Meat Hygiene and Technology, 13 Kaćanskog, 11000 Belgrade, Serbia
Nikola Puvača: Department of Engineering Management in Biotechnology, Faculty of Economics and Engineering Management in Novi Sad, University Business Academy in Novi Sad, 2 Cvećarska, 21000 Novi Sad, Serbia
Marija Pajić: Department of Veterinary Medicine, Faculty of Agriculture, University of Novi Sad, 8 Trg Dositeja Obradovića, 21000 Novi Sad, Serbia
Sonja Đorđević: Department of Animal Science, Faculty of Agriculture, University of Priština, bb Kopaonička, 38219 Lešak, Serbia
Snežana Paskaš: Department of Animal Science, Faculty of Agriculture, University of Novi Sad, 8 Trg Dositeja Obradovića, 21000 Novi Sad, Serbia

Sustainability, 2020, vol. 12, issue 16, 1-13

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.

Keywords: sustainable livestock production; added value; buffalo milk; dairy products; chemical composition; nutritional properties (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (3)

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