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Based on shared molecular compounds · click to explore
What science says
compound effect
“Average contents of total solids, fat, lactose, crude protein, ash, specific gravity, and conjugated linoleic acid in the milk ranged from 16.39-18.48%, 6.57-7.97%, 4.49-4.73%, 4.59-5.37%, 0.91-0.92%, 1.0317-1.0380%, and 4.4-7.6 mg/g fat, respectively.”
“Buffaloes are most important sources of milk for human consumption in several parts of the world including Pakistan. It is characterized by higher solids contents for being richer source of lipids, protein, lactose and minerals.”
buffalo milk→has higher solids content→lipids, protein, lactose, and minerals
“On evaluation, the mean scores for odor, flavor, and texture attributes obtained for buffalo milk cheese were significantly higher than those obtained for cow milk cheese.”
buffalo milk Cheddar cheese→has higher→odor, flavor, and texture attributes