Buffalo milk as a candidate for the manufacture of infant food
1982
Ganguli, N. C.
Buffalo milk, being significantly different in its composition from human milk, was evaluated for infant food manufacture using modified technology. The objective to restructure buffalo milk was to derive a product simulating human milk using major approaches like, a) reduction of calcium, b) reduction of as-casein, c) replacement of milk fat with vegetable oil, and d) fortification of the resultant product with lactose and vitamin mixture.The analytical assessment of the finished product was carried out by myriad techniques namely, digestibility trials with gastric juice, protein profile evaluation with SDS-gel electrophoresis and gel filtration, fatty acid and amino acid composition by gas liquid and ionexchange chromatography, respectively, and evaluation on curd tension, osmolarity, buffer capacity, and pH. These data provide strong evidence for the compositional resemblance of the product with human milk.The spray,dried powder of the new infant food thus developed from buffalo milk has 3.1 g of protein per 100 cal., 3.5 g of fat, Ca/P ratio of 2.2 and 628 mg of linoleic acid/100 cal. These data satisfy the draft standards for infant formula by FAO/WHO. The product further exhibited its superior quality as an infant food when compared with the commercially available products in this country. The potential for commerical exploitation of this process to use buffalo milk as a raw material for infant food manufacture has been discussed.
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