Chapter 10

Buffalo Milk Characteristics and By-Products

Marco A. Zava and Marina Sansinena

Abstract

This chapter covers a review of chemical composition and nutrient profile of buffalo milk; several key physical properties (freezing point, surface tension, electric conductivity and thermal stability) are described. Regional manufacturing, utilization and marketing of buffalo milk by-products such as cheese, yogurt, ghee and others are also described and step-by-step flow charts are presented.

Total Pages: 262-297 (36)

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