Investigation of nutritional value of milk obtained from buffaloes in kütahya region and comparison with COW 's milk

In this study, the nutritional values of milk obtained from buffalo and cows raised in Perli neighborhood in Kutahya province were analyzed and the results were obtained. The aim of this study, comparing the nutritional values and physicochemical quality parameters of buffalo and cow milk. Buffalo cream is produced and the data obtained as a result of the analyzes are compared. Dry matter, protein, lactose, fat, mineral substances, and fatty acid content in buffalo and cow milk samples were evaluated with appropriate statistical programs. Nutritional content of buffalo milk; dry matter is 10,27%, protein is 4,48%, fat is 6,5%, lactose is 5,22% and mineral contents; Na 247,59 mg/kg K 1095,62 mg/kg, Ca 1624,51 mg/kg, Mg 150,09 mg/kg, P 857, 155 mg/kg, Fe 0,327 mg/kg, Zn 6,304 mg/kg. Saturated fatty acid (SFA) 80,14%, monounsaturated fatty acid (MUFA) 14,47%, polyunsaturated fatty acid (PUFA) 0,93%. Cow's milk nutritional content; fat-free dry matter is 8,4%, protein 3,74%, Fat 2,7%, lactose 4,80%. Mineral substance content; Na 255,54 mg/kg, K 1478,53 mg/kg, Ca 1201,46 mg/kg, Mg 91,40 mg/kg, P 567,06 mg/kg, Zn 5,46 mg/kg. The result pertaining to the Fe content was not determined. SFA 73,97%, MUFA 13,34%, PUFA 1,21%. Nutritional content of buffalo cream; fat-free dry matter 3,78, protein 4,30, fat 62,40, lactose 2,74. Mineral substance content; Na 71,47 mg/kg K 580,26 mg/kg, Ca 1209,59 mg/kg, Mg 103,51 mg/kg, P 642,14 mg/kg, Fe 2,44 mg/kg, Zn 4,42 mg/kg. SFA 73,97%, MUFA 18,93%, PUFA 1,51%. As a result, it was determined that buffalo milk has a higher nutritional value than cow milk, with these rich nutritional components will have a more positive effect on human metabolism that if used in the preparation of healthy food products and special diets can provide more benefits than cow's milk. Keywords: Buffalo and Cow Milk, Nutritional Value, Quality.