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Water buffalo, particularly the Murrah breed, are increasingly recognised as an alternative source for international dairy production. Buffalo milk fat contains ketoglycerides, while its whey protein is rich in beta-lactoglobulin, providing branched chain and essential amino acids alongside retinol-binding proteins that may regulate lymphatic functions. Unlike human milk, buffalo milk supplies this protein in higher amounts than cow milk. During trypsin-catalysed digestion, proteolytic enzymes release antimicrobial peptides that act effectively against gram-positive bacteria. In addition to high calcium levels essential for bone formation, buffalo milk contains casein-derived peptides that may support bone health and lower the risk of osteoporosis. Because of its strong nutritional profile, the milk can be consumed raw or processed into high-value dairy goods, including cheese, yoghurt, ice cream, and traditional foods.
Buffalo milk provides a nutrient-dense alternative to conventional dairy sources, offering compounds that may support bone strength and deliver antibacterial properties. Its specific proteins and peptides could aid in addressing conditions like osteoporosis while providing essential amino acids. Understanding these nutritional qualities informs consumer diets and offers new possibilities for standard and functional dairy processing.
Dairy manufacturers and functional food producers can utilise buffalo milk to formulate premium items such as yoghurt, cheese, ice cream, and bone-health supplements. Given that international dairy processors already use buffalo milk as a substitute source, conventional product manufacturing is near-market or commercialised. However, applications exploiting specific bioactive peptides for targeted antimicrobial or anti-osteoporotic functions remain at an early, descriptive stage based on the reported properties.
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Abstract The water buffalo breed known as the Murrah buffalo ( Bubalus bubalis ) is primarily raised for its milk. It is preserved in the Indian states of Haryana and Punjab, namely in the districts of Bhiwani, Agra, Hisar, Rohtak, Jind, Jhajhar, Fatehabad, Gurgaon, and the Delhi capital city. The fat from buffalo milk also contains ketoglycerides. While β-lactoglobulin, which contains branched chain and essential amino acids as well as a retinol-binding protein that may modulate lymphatic processes, is absent from human milk, buffalo milk has somewhat more of this protein than cow’s milk and is also the primary source of whey protein. It has the ability to create antimicrobial peptides that work well against gram-positive bacteria and are released by proteolytic enzymes during trypsin-catalyzed digestion. International dairy product production is increasingly shifting to domestic buffalo as a substitute source. Buffalo milk contains a high amount of calcium, a mineral that is necessary for the development of bones. Moreover, it contains casein-derived peptides, which may promote bone health and reduce the likelihood of osteoporosis, a disorder characterized by weakening bones and an increased risk of fractures. Customers love buffalo milk because of its excellent nutritional value. It may be eaten raw or used to manufacture premium products like cheese, yogurt, ice cream, and other traditional dairy products.
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DOI: 10.1007/s44187-024-00114-7
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