ArticleFoods (Basel, Switzerland)2025
Effect of Technological Process and Temperature on Phospholipids in Buffalo Milk, Whey and Buttermilk.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers, 1 of them a synthesis that pooled it.
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Who cites it
6 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Meta-Analysis of Bioaccessibility of Hydrophobic Compounds in Buttermilk Matrices: A Systematic Review and Quantitative Synthesis.Molecules (Basel, Switzerland) · 2026Pooled it
- Influence of Alternative Protein Sources on the Physicochemical Properties and Sensory Evaluation of a Buffalo Whey-Based Cocoa Beverage.Journal of food science · 2026Article
- High-Resolution Mass Spectrometry for Detailed Lipid Profile and Chemometric Discrimination of X-Ray Irradiated Mozzarella Cheese.International journal of molecular sciences · 2026Article
- Bovine Milk Polar Lipids: Lipidomics Advances and Functional Perspectives.Foods (Basel, Switzerland) · 2026Review
- Analytical challenges and opportunities in the extraction, separation, and identification of food phospholipids.Frontiers in nutrition · 2026Review
- Revealing the Impact of Pasteurization and Derivatization Chemistry on the Fatty Acid Profile of Dairy Cream: A Comparative Approach.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
7 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Phospholipids (PLs) are a group of biomolecules found in the milk fat globule membranes (MFGMs). Recently, MFGM phospholipids have attracted increasing amounts of attention due to their unique composition, stability, and potential health benefits, including protective effects against Alzheimer's disease, hypercholesterolemia, and certain types of cancer. Although buffalo milk is the second most commonly produced milk and has high nutritional value, few studies have focused on the properties of buffalo MFGM. This study investigates the PLs composition of buffalo milk and related dairy by-products (whey and buttermilk). Milk and whey were collected from two dairy farms (A-small and B-big) to produce mozzarella buffalo cheese (high-pasteurization milk for GDO production and low for local); while buttermilk was obtained from a butter-making farm. Phospholipids were purified by a solid-phase extraction method and then identified by high-performance liquid chromatography with an evaporative light-scattering detector (HPLC/ELSD). Five classes of phospholipids [phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylserine (PS), and sphingomyelin (SM)] were identified. The thermal process of milk did not significantly affect the PLs milk. However, local whey showed a higher concentration of total PLs than GDO, which was mainly represented by PE followed by PC content. Farm A exhibited higher PL content than B, particularly with a greater concentration of SM. Buttermilk showed the lowest PLs content. These findings offer valuable insights for the dairy industry and related applications, contributing to the valorization of buffalo dairy products.
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