Insight into physicochemical properties and oxidative stability of Thai buffalo milk as an alternative source for milk and yogurt production

Buffalo milk and its products, mainly obtained from water buffaloes, possess unique characteristics varying among breeds. The purpose of this research is to study the properties of milk and yogurt manufactured from Thai swamp buffalo milk compared with Mehsana buffalo milk which is commonly used in commercial production. Chemical composition, physico-chemical properties, and parameters involved in oxidative stability during storage under light exposure were determined. The chemical compositions, including amino acid and fatty acid profiles were significantly different between two breeds, except for lactose and galactose contents (p < 0.05). For the physico-chemical properties, Mehsana milk had significantly greater particle size, ζ-potential, and viscosity compared with Thai swamp milk. However, after fermentation, the particle size, viscosity, and firmness were higher in Thai swamp yogurt but ζ-potential still lower. Yogurt showed less oxidative stability than milk from either buffalo. Regarding different breeds, milk and yogurt from Thai swamp buffalo were more susceptible to photosensitized oxidation compared with those from Mehsana. This result could be related to higher in free fatty acid content and lower antioxidant activity of Thai swamp buffalo milk. In conclusions, Thai swamp buffalo milk and yogurt are alternative milk source for consumption in the nutritional and textural perspectives, but it is necessary to be protected from deterioration due to lipid oxidation.