NUTRITIONAL COMPARISON OF COW AND BUFFALO MILK COTTAGE CHEESE SPREAD WITH THYME AND OREGANO FOR BONE HEALTH

Abstract

Background: Cottage cheese is a soft, cultured dairy product rich in high-quality protein and essential minerals, notably calcium and phosphorus, which are vital for bone development and maintenance. Buffalo milk, due to its superior fat and protein content compared to cow milk, serves as an excellent base for fortified dairy products. Herbs like thyme and oregano, known for their antioxidant, antimicrobial, and mineral-rich properties, have gained attention as functional additives to enhance the nutritional quality of dairy foods and support bone health.

Objective: To develop and evaluate cow and buffalo milk-based cottage cheese spreads enriched with thyme and oregano, focusing on their physicochemical, nutritional, and sensory characteristics with implications for bone health.

Methods: Four formulations were prepared: T0a (100% cow milk), T0b (100% buffalo milk), T1 (95% cow milk + 5% herbs), and T2 (93% buffalo milk + 7% herbs). Proximate analysis (fat, protein, moisture, ash, NFE), acidity, pH, calcium content, and sensory evaluation were conducted. Storage stability was assessed over 30 days at three intervals (day 0, 15, and 30). Data were statistically analyzed using ANOVA (P<0.05).

Results: T2 showed the highest fat (5.95%) and protein (4.32%) content, with lower moisture (69.48%) than T1 (72.16%). Ash content peaked in T0b (0.89%), while calcium levels were highest in T2 (mean 38.5 mg). Acidity increased from 0.47% to 0.52% and pH decreased from 5.89 to 5.64 during storage in T2. T0b and T2 received the highest sensory scores. Herb addition improved nutritional value without significantly compromising sensory appeal.

Conclusion: Buffalo milk-based cottage cheese enriched with thyme and oregano enhances nutritional density and supports bone health, offering a functional dairy product with promising sensory and storage stability.