Milk fat quality of Greek buffalo (Bubalus bubalis)

• Lipid, fatty acid, cholesterol content of Greek buffalo (Bubalus bubalis) studied.
• The lipid content steadily increased from 3 to 8 months after parturition.
• During the winter months, unsaturated fatty acids at higher concentrations.
• Cholesterol content detected at lower levels in buffalo than in cow, goat milk.

A study was conducted with 40 Greek buffalo cows (Bubalus bubalis) to evaluate the effect of lactation stage (3rd to 8th month after parturition; September 2009 to February 2010) on the quality of milk fat, relative to lipid, fatty acid and cholesterol contents. The lipid content steadily increased from 3rd to 8th month after parturition, while the lipid content and lactation stage and/or environmental temperature influenced the fatty acid profiles. During the 6th, 7th and 8th month after parturition (colder winter months), the fatty acids with lower melting point (unsaturated) were detected at higher concentrations in order to contribute in the reduction of melting point of total lipid. The fatty acids butyric (C4:0), vaccenic (C18:1ω-7 trans-11) and rumenic (C18:2 cis-9, trans-11) remained stable throughout the study. Cholesterol content was found at levels lower (70–90 mg kg−1 buffalo milk) than in cow and goat milk samples reported in literature.