Effects of acidification on physico-chemical characteristics of buffalo milk: A comparison with cow’s milk

• Published in: Food chemistry 2008, Vol.106 (1), p.11-17
• Main Authors: Ahmad, Sarfraz, Gaucher, Isabelle, Rousseau, Florence, Beaucher, Eric, Piot, Michel, Grongnet, Jean François, Gaucheron, Frédéric
• Format: Article
• Language: English
• Subjects: Acidification; acidified milk; Animal productions; Biological and medical sciences; Buffalo; buffalo milk; buffering capacity; Composition; Cow; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; Life Sciences; Milk; milk analysis; Milk and cheese industries. Ice creams; milk composition; Physico-chemical characteristics; physicochemical properties; Terrestrial animal productions; Vertebrates
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2007.04.021

Composition and physico-chemical properties of buffalo and cow milks were compared at their initial pH and during acidification. As compared to cow milk, buffalo milk was richer in fat, lactose, protein (especially caseins) and minerals such as calcium, magnesium and inorganic phosphate. Along with these differences of major components, the capacity of milk to be acidified (named buffering capacity) was higher for buffalo milk than for cow milk. The precipitation/aggregation of caseins at their isoelectric pH, solubilization of calcium and inorganic phosphate and decrease in hydration of casein as a function of decrease in pH were significant for both milks. For both species, these molecular changes were qualitatively similar but quantitatively different. These quantitative differences during acidification were related to the differences of composition between the milks.