Molecular changes during chemical acidification of the buffalo and cow milks

摘要

Abstract Composition and physico-chemical properties of buffalo and cow milks were compared at their initial pH and during chemical acidification. As compare to cow milk, buffalo milk was richer in caseins and minerals such as Ca, Mg and Pi. Along with these differences, the capacity of buffalo milk to be acidified named buffering capacity was also higher than cow milk. The pH decrease induced aggregation of caseins at their isoelectric pH and solubilisations of Ca and Pi were significant for both milks. For both species, these molecular changes were qualitatively similar but quantitatively different. These differences suggested that the acidification process in dairy technology which is well established for cow milk can not be directly extrapolated to buffalo milk and some adaptations are necessary.