The aim of this review is to update the knowledge regarding the composition and properties
of buffalo milk (BM). Buffalo milk has higher levels of fat, lactose, protein, ash and Ca, and …

An overview of the present knowledge on the influences of dairy processing and storage on
the content of conjugated linoleic acids (CLA) and to possible differences between organic …

Aims: To evaluate strains of Lactobacilli, Bifidobacteria and Streptococci for their ability to
produce conjugated linoleic acid (CLA) from free linoleic acid (LA). Methods and Results …

Background Among the dietary lipids, milk fat is most complicated as it contains more than
one hundred types of fatty acids and several triglycerides. Huge versatility in triglyceride and …

The influence of bacteria and sunflower oil addition on conjugated linoleic acid content
(CLA) in buffalo cheese was determined. Fresh and short-ripened cheeses were …

Conjugated linoleic acid (CLA) is a naturally occurring micronutrient in milk fat and dairy
products consisting of a group of geometric and positional isomers. The purpose of this …

Cheeses have been identified as important sources of conjugated linoleic acid (CLA), a
mixture of positional and geometric isomers with potential anticarcinogenic activity and other …

The objective of this review is to draw the present scenario of dairy buffalo production in
Bangladesh and their contributions to the national economy. Buffaloes in Bangladesh are …

The aim of this review paper is to focus on the world buffalo population trend and the
buffalo's potential as a protein food source for the increasing world population. The buffalo …

Milk and dairy products have received much interest in research, industrial applications and
commercially as a commodity. They have been used for their functional properties …