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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