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buffalo milk — Ingredient · Foodgeist
Ingredient
buffalo milk
Aroma profile
Derived from this ingredient’s flavor compounds
fatty×7
rancid×7
sharp×6
sickening×6
oily×5
pungent×4
dairy×4
sweaty×4
Taste profile
Derived from this ingredient's compounds · measured taste classes
“Average contents of total solids, fat, lactose, crude protein, ash, specific gravity, and conjugated linoleic acid in the milk ranged from 16.39-18.48%, 6.57-7.97%, 4.49-4.73%, 4.59-5.37%, 0.91-0.92%, 1.0317-1.0380%, and 4.4-7.6 mg/g fat, respectively.”
“Average contents of total solids, fat, lactose, crude protein, ash, specific gravity, and conjugated linoleic acid in the milk ranged from 16.39-18.48%, 6.57-7.97%, 4.49-4.73%, 4.59-5.37%, 0.91-0.92%, 1.0317-1.0380%, and 4.4-7.6 mg/g fat, respectively.”
“Average contents of total solids, fat, lactose, crude protein, ash, specific gravity, and conjugated linoleic acid in the milk ranged from 16.39-18.48%, 6.57-7.97%, 4.49-4.73%, 4.59-5.37%, 0.91-0.92%, 1.0317-1.0380%, and 4.4-7.6 mg/g fat, respectively.”
“The average mineral contents of calcium, phosphorous, potassium, magnesium, sodium, and zinc in the milk were 1798.89, 1216.76, 843.72, 337.20 and 7.48 mg/kg, respectively, and remained steady throughout the year.”
“Buffaloes are most important sources of milk for human consumption in several parts of the world including Pakistan. It is characterized by higher solids contents for being richer source of lipids, protein, lactose and minerals.”
buffalo milk→has higher solids content→lipids, protein, lactose, and minerals