Compositional Characteristics of Mediterranean Buffalo Milk and Whey

• Main Authors: Viviana Garau, Cristina Manis, Paola Scano, Pierluigi Caboni
• Format: Article
• Language: English
• Published: MDPI AG 2021-09-01
• Series: Dairy
• Subjects: nutrition; prebiotics; probiotics; nutraceuticals; ruminant milk
• Online Access: https://www.mdpi.com/2624-862X/2/3/38

The main objective of this review is to summarize the compositional characteristics and the health and functional properties of Mediterranean buffalo milk and whey derived from mozzarella cheese production. Several studies have investigated the composition of buffalo milk and in particular its fat, protein, and carbohydrates contents. These characteristics may change depending on the breed, feeding regime, and rearing system of the animals involved in the study, and also with the seasons. In particular, buffalo milk showed a higher nutritional value and higher levels of proteins, vitamins, and minerals when compared to milks produced by other animal species. Additionally, buffalo milk contains beneficial compounds such as gangliosides that can provide antioxidant protection and neuronal protection, and can improve bone, heart, and gastrointestinal health in humans.