UNDIP – Yoga Pratama, S.TP., M.Sc., Ph.D., a lecturer of the Faculty of Animal and Agricultural Sciences (FPP) at Universitas Diponegoro, has successfully conducted research titled “Crystallisation Behaviour of Buffalo Milk Fat.” This study marks a breakthrough in the field of Sustainable Food Technology, particularly in understanding the unique properties of buffalo milk fat compared to cow milk fat.
Milk fat is one of the most essential natural fats widely used in various food products such as butter, cheese, ice cream, and whipped cream. The crystallization behavior of milk fat directly influences the quality of these products. Buffalo milk, as the second most-consumed milk worldwide, has a high-fat content (6-15%), making it an ideal ingredient for fat-based food products like buffalo mozzarella. However, the crystallization behavior of buffalo milk fat remains less understood.
In his research, Yoga Pratama explored the differences in the primary composition of buffalo milk fat compared to cow milk fat and its impact on crystallization behavior. A detailed analysis of various triglycerides (TAG), the main molecular components of fat, was conducted using a novel, innovative approach. The study utilized advanced technologies such as liquid chromatography, mass spectrometry, differential scanning calorimetry, and small- and wide-angle X-ray scattering techniques.
The intriguing findings revealed that buffalo milk fat contains TAG species similar to cow milk fat but in significantly different proportions. These differences affect the crystallization behavior, with buffalo milk fat exhibiting a higher melting point but slower polymorphic transformation from the α to β’ crystal structure.
Yoga Pratama also demonstrated that the TAG in buffalo milk fat predominantly forms β’ polymorphic crystals, which are often associated with the smooth texture of dairy products. “Furthermore, the new approach developed for TAG analysis allows grouping based on their chemical properties, opening significant opportunities for future studies of complex TAG mixtures,” he explained. “This research not only provides new insights into the characteristics of buffalo milk fat but also opens avenues for innovation in developing fat-based dairy products. The proposed approach in this study can be widely applied to improve the quality of food products and understand crystallization mechanisms in other fat compositions,” said Yoga Pratama.
As part of his dedication to sustainable food systems, Yoga Pratama hopes that the findings of his research will inspire innovation in the dairy industry and make a meaningful contribution to the development of local resource-based food technologies capable of competing in the future. (DHW)
