Thermal processing of buffalo milk – A review

The nutritional, physicochemical, and functional properties of milk are affected by thermal processing. Buffalo make a substantial contribution to global production but there have been comparatively few studies on how processing affects the buffalo milk. This paper critically reviews current knowledge regarding changes during storage milk, milk-based products, buffalo-bovine blends. Heating results in modifications proteins alteration salt balance, which subsequently affect stability against age gelation, sedimentation creaming storage. extent these is function composition. mechanisms behind observed largely explainable based from bovine Hence, further heat-induced major constituents required give clearer picture final products.