Goat Milk

Universiti Sultan Zainal Abidin (UniSZA) has initiated the production of probiotic buffalo milk whey, aiming to enhance Malaysia’s local dairy industry. The research, starting in 2020, focuses on utilizing whey, a by-product of cheese making, for health-oriented beverages.

The Faculty of Veterinary Medicine at Universiti Sultan Zainal Abidin (UniSZA) is spearheading a project to turn buffalo milk whey into a beneficial probiotic drink. Whey, previously considered a waste by-product in cheese production, is now being utilized as a key ingredient for health supplements and functional beverages. This innovation is aimed at bolstering the local dairy sector in Malaysia.

Dr. Noor Syaheera Ibrahim, Deputy Dean of the Faculty, highlighted that research on whey began in 2020, initially focusing on goat and cow milk. The scope was later expanded to include buffalo milk, with the development of whey probiotics now patented and documented in scientific publications.

The production process, carried out at the UniSZA Besut Campus, involves several stages including milk pasteurization and bacterial fermentation over 24 hours. The buffalo milk whey probiotics are enriched with beneficial bacteria like Lactobacillus acidophilus, promoting digestive health and immune support.

The buffalo milk is sourced from Malaysia’s sole dairy buffalo farm in Selangor. Currently, production is on a small scale, with limited availability during campus events. The product, which boasts a one-month shelf life, is noted for its similarity in taste to existing probiotic drinks.

Noor Syaheera explained the nutritional advantages of buffalo milk whey over cow’s milk whey, citing a higher protein content and immune-supportive properties. She emphasized its potential for commercialization as a cost-effective alternative to imported whey products, which are typically more expensive and available in powder form.

The team at UniSZA plans to conduct courses to educate the public on whey production, hoping to stimulate local entrepreneurial interest in buffalo milk-based products.

The United States Department of Agriculture (USDA) has committed to purchasing up to $263 million in dairy and agricultural products. This initiative falls under Section 32 of the Agriculture Act of 1935 and is intended to bolster nutrition assistance programs and food banks across the nation. USDA Secretary Brooke Rollins highlighted that this effort aims to stabilize farm income and protect rural jobs by converting agricultural harvests into meals.

The breakdown of the purchases includes $75 million for butter, $32.5 million for cheddar cheese and cheese products, $10 million for Swiss cheese, and $20.5 million for fresh fluid milk. Additionally, $10 million will be spent on ultra-high temperature milk. These products will be essential in supporting food banks and nutrition programs.

Beyond dairy, the USDA’s purchase plan covers a variety of agricultural products such as chickpeas, dried beans, fresh pears, lentils, pecans, split peas, and walnuts, with individual allocations ranging from $10 million to $25 million. Secretary Rollins emphasized the importance of these purchases in sustaining the agricultural economy and reinforcing the food supply chain.

The USDA’s action is designed to inject critical dollars into local economies while ensuring that American families have access to nutritious food. By targeting a wide range of products, the USDA seeks to provide comprehensive support to both producers and consumers during challenging economic times.

The company aims to enhance efficiency and maintain stable milk prices.

Fonterra, a leading dairy cooperative based in Auckland, New Zealand, has announced a strategic pivot towards high-value dairy protein and ingredients. This decision follows the sale of its Mainland division for $4.2 billion. The move aligns with Fonterra’s goals of driving efficiency, supporting growth, and ensuring stable milk prices for its suppliers.

The sale of Mainland is a significant step in Fonterra’s strategy to streamline its operations and focus on areas with higher growth potential. By concentrating on dairy proteins and ingredients, Fonterra aims to capitalize on the increasing global demand for these products. The company believes that this focus will allow it to deliver better value to its stakeholders.

Fonterra’s chief executive expressed confidence that the shift will reinforce the cooperative’s position in the global dairy market. He noted that the company is committed to leveraging its expertise in dairy production to develop innovative products that meet evolving consumer preferences.

This strategic realignment is part of a broader trend within the dairy industry, where companies are increasingly focusing on specialized and value-added products. Fonterra’s move is expected to set a precedent for other players in the sector.