The study reports the physicochemical content of raw and pasteurization milk from Bhadawari, Mehsana and Nagpuri Indian buffalo breeds. The study demonstrated the protein, fat, lactose, total solid content, and percentage of casein of the raw milk for Nagpuri, Mehsana and Bhadawari as 4.5+-0.51, 5.4+-0.62, 4.8+-0.41, 7.2+-0.32, 6.1+-0.66, 7.0+-0.84, 5.4+-0.65, 6.2+-0.65, 5.1+-0.54, 17.2+-1.21, 18.8+-1.54, 18.1+-1.22, 10.8+-1.20, 11.4+-1.02 and 11.5+-0.98 respectively. The study further extended to determine the growth profile of Lactobacillus plantarum (LAB) isolated from sheep milk, in the milk of different buffalo Indian breeds. The isolate was identified as a LAB by 16S rRNA sequencing technique. These LAB thrived in the different milk were characterized by colony forming unit (CFU). The study finally revealed that CFU count was found significantly higher (P LT 0.05) in Mehsana milk as comparative to other milk treated samples of Nagpuri and Bhadawari buffalos.

The objective of the present study was to identify the physico-chemical differences between experimentally fraudulent cheeses and those produced exclusively with cow and buffalo milk and to sensorially assess the consumer's perception of these products. Three types of cheese were produced using buffalo milk and cow milk as raw materials at different proportions, and total lipids were analysed; protein ash, moisture and carbohydrate contents were measured; energy values were determined; and affective sensory and purchase intent analyses were performed. The results indicated that 57 percent and 59 percent of the judges, respectively, reported liking the colour and texture of the mixed cheese very much and that they would certainly buy it. Regarding the composition, the fraudulent cheese had a lower energy value compared to the cow and buffalo cheeses and that the protein content of the fraudulent cheese was lower than that of the buffalo cheese. There were no significant differences in the carbohydrate or fat contents among the analysed products. Compared with the cow cheese, the mixed cheese and buffalo cheese had higher moisture contents. It was concluded that although the mixed cheese presented significant physico-chemical differences, it was considered acceptable product because consumers showed intent to purchase the mixed cheese.

The present study was undertaken (1) to characterize the FA composition particularly on the concentration of conjugated linoleic acid (2) to investigate of physicochemical properties of Anatolian water buffalo milk, and from six different provinces in Turkey. The fat amount in water buffalo milk samples were in the range of 5.97+-0.30 percent to 9.19+-0.57 percent and the mean fat was 6.96+-0.25 percent. The main individual FA in water buffalo milk were in the order 16:0, 18:1 cis-9, 14:0, and 18:0. The CLA, bovinic acid (cis-9, trans-11), represented 1.09+-0.06 in water buffalo milk. Saturated fatty acids (SFA) were the potent fraction in water buffalo milk fat (70.63+-0.7), MUFA and PUFA were 29.37+-0.7 and 0.2+-0.03, respectively. The data exhibit statistically differences (P LT= 0.05) in the proportions of individual FA were detected among different provinces in Turkey. Anatolian water buffalos were poor in terms polyunsaturated FA compared to other water buffalos from different countries. Therefore, these results may provide useful information about the nutrient composition of buffalo milk and further studies are warranted to improve the technological and nutritional characteristics of Anatolian buffalo milk.