Chemical composition and energy content of buffalo milk
1996
Spanghero, M. | Susmel, P.
Buffalo milk represents an important animal product in South and East Asia (India, China and Pakistan), Egypt, Bulgaria and also in some areas of Southern Italy (Mahaderan, 1992; Associazione Italiana Allevatori, 1993; Krostitz, 1993) where it is used for the production of a typical and popular Italian cheese, Mozzarella. In recent years, buffalo farms have spread into Northern Italy (Bussi & Sala, 1993) and some farmers are considering substituting cows with buffalo on existing dairy farms in order to help overcome the general EU problem of overproduction of bovine milk. There is thus growing interest in the nutritional aspects of buffalo husbandry in Italy and the aim of this work was to improve the knowledge of the chemical composition of buffalo milk and its energy content-essential information for evaluating the energy requirements for lactation.
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Эту запись предоставил National Agricultural Library