Fatty acid and amino acid profiles of cheese, butter, and ghee made from buffalo milk
Abu Hena Md Asif, Md. Abid Hasan Sarker, Gautam Kumar Deb, Md Rezwanul Habib, Sumaiya Arefin, Md. Sadakatul Bari, Z. Islam, Md. Harun‐ur‐Rashid, Mohammad Shohel Rana Siddiki, Umma Fatema Shahjadee, Sharmin Akter Lisa, Salma Ahmed, Mohammad Ashiqul Islam
Abstract
Objective: The objective was to assess the chemical composition, cholesterol, fatty acid (FAs), and amino acid (AAs) profiles of buffalo cheese, butter, and ghee. Materials and Methods: Buffalo milk (raw) was collected from the Bangladesh Agricultural University (BAU) Dairy Farm, BAU, Mymensingh-2202, Bangladesh. Cheese, butter, and ghee were prepared at the Dairy Chemistry and Technology Laboratory, Department of Dairy Science, BAU, Mymensingh, Bangladesh, and subjected to subsequent analyses. The gross nutritional composition and AAs profile of milk were analyzed prior to the manufacture of cheese, butter, and ghee. The gross nutritional composition of milk and dairy products was analyzed by applying an automated milk analyzer and the Association of Agricultural Chemists techniques, respectively. The cholesterol, FAs, and AAs contents of cheese, butter, and ghee were determined by the Bangladesh Council for Scientific and Industrial Research, Dhaka, Bangladesh. Furthermore, atherogenic and thrombogenic indices were also calculated using reference equations. Results: < 0.05) in cheese than in butter and ghee. Conclusion: To conclude, buffalo cheese is superior to butter and ghee as regards nutrient density, but consumers can choose other foods based on their choice.