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Review article - Peer-reviewed, 2020

Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities

Abesinghe, A.M.N.L.; Priyashantha, Hasitha; Prasanna, P.H.P.; Kurukulasuriya, Maheshika S.; Ranadheera, C.S.; Vidanarachchi, J.K.

Abstract

Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although is not a common practice. However, several challenges are associated with incorporating probiotics into buffalo-milk-based dairy products. The viability of probiotic bacteria can be reduced due to processing and environmental stress during storage. Further, incompatibility of probiotics with traditional starter cultures and high acidity of fermented dairy products may lead to poor viability of probiotics. The weak acidifying performance of probiotics may affect the organoleptic quality of fermented dairy products. Besides these challenges, several innovative technologies such as the use of microencapsulated probiotics, ultrasonication, the inclusion of prebiotics, use of appropriate packaging and optimal storage conditions have been reported, promising stability and viability of probiotics in buffalo-milk-based fermented dairy products.

Keywords

buffalo milk; artisanal fermentation; probiotics; fermented milk; ultrasound; prebiotics; microencapsulation

Published in

Fermentation
2020, volume: 6, number: 4, article number: 121

Authors' information

Abesinghe, A.M.N.L.
Uva Wellassa University
Swedish University of Agricultural Sciences, Department of Molecular Sciences
Prasanna, P.H.P.
University of Peradeniya
Kurukulasuriya, Maheshika S.
Uva Wellassa University
Ranadheera, C.S.
University of Melbourne
Vidanarachchi, J.K.
University of Peradeniya

UKÄ Subject classification

Food Science

Publication Identifiers

DOI: https://doi.org/10.3390/fermentation6040121

URI (permanent link to this page)

https://res.slu.se/id/publ/109169