Probiotic Dairy Innovations: Exploring Buffalo Milk Potential for Food Product Development

Abstract

Buffalo milk has emerged as a promising substrate for probiotic dairy innovations due to its distinctive nutritional profile and diverse microbial community. This review critically examines the current knowledge on buffalo milk and its potential applications in developing functional probiotic dairy products. Buffalo milk offers a rich matrix of bioactive components, with higher levels of fat, vitamin A, and biotin, along with comparable calcium content but lower sodium levels relative to cow milk. These compositional differences may have implications for calcium absorption and retention. Lower sodium levels support calcium balance, whereas higher saturated fat content may reduce calcium absorption efficiency, highlighting the need for further study. The review explores the microbial diversity of buffalo milk, emphasizing the prevalence of lactic acid bacteria and other probiotic candidates, and discusses their suitability for use in fermented dairy products such as yoghurt, kefir, and cheese. Innovative processing strategies, including microencapsulation and non-thermal technologies, are assessed for their roles in enhancing probiotic survival and product quality. Additionally, global regulatory frameworks and safety considerations for probiotic dairy products are outlined, along with advanced analytical approaches such as metagenomics and metabolomics for product evaluation. Despite its promising attributes, significant knowledge gaps remain, particularly regarding probiotic strain performance, nutrient bioavailability, consumer acceptance, and clinical validation of health benefits specific to buffalo milk-based products. Addressing these gaps through targeted research will support the development of high-value, health-promoting functional dairy products derived from buffalo milk, particularly in regions where buffalo farming contributes to sustainable food systems.