Assessment of water buffalo milk and traditional milk products in a sustainable production system
Аутори
Becskei, ZsoltSavić, Mila
Ćirković, Dragan
Rašeta, Mladen
Puvača, Nikola
Pajić, Marija
Đorđević, Sonja
Paskaš, Snežana
Метаподаци
Приказ свих података о документуАпстракт
Water bu alo (Bubalus bubalis) conservation in Serbia is under an in situ program,
but additional e orts 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
bu alo milk production. In this study, the physicochemical characteristics of bu alo milk and bu alo
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 bu alo 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 bu alo 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 bu al...o cheese had a favorable proportion of essential and non-essential amino
acids (61.76%/38.24%). The results revealed significant di erences (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 di erence (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 bu alo 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 bu aloes and strengthen the agricultural production of
rural areas and their heritage.
Кључне речи:
Added value / Buffalo milk / Chemical composition / Dairy products / Nutritional properties / Sustainable livestock productionИзвор:
Sustainability (Switzerland), 2020, 12, 16Издавач:
- MDPI
Финансирање / пројекти:
- Организовање одрживе производње органског узгоја јагњади као подршка руралног развоја (RS-MESTD-Technological Development (TD or TR)-31085)
Колекције
Институција/група
Fakultet veterinarske medicineBecskei, Z., Savić, M., Ćirković, D., Rašeta, M., Puvača, N., Pajić, M., Đorđević, S.,& Paskaš, S.. (2020). Assessment of water buffalo milk and traditional milk products in a sustainable production system. in Sustainability (Switzerland) MDPI., 12(16). https://hdl.handle.net/21.15107/rcub_veterinar_1977
Becskei Z, Savić M, Ćirković D, Rašeta M, Puvača N, Pajić M, Đorđević S, Paskaš S. Assessment of water buffalo milk and traditional milk products in a sustainable production system. in Sustainability (Switzerland). 2020;12(16). https://hdl.handle.net/21.15107/rcub_veterinar_1977 .
Becskei, Zsolt, Savić, Mila, Ćirković, Dragan, Rašeta, Mladen, Puvača, Nikola, Pajić, Marija, Đorđević, Sonja, Paskaš, Snežana, "Assessment of water buffalo milk and traditional milk products in a sustainable production system" in Sustainability (Switzerland), 12, no. 16 (2020), https://hdl.handle.net/21.15107/rcub_veterinar_1977 .