WO2007039805A1

WO2007039805A1 - Concentradted or powdered buffalo milk, process for its preparati on and uses thereof

Info

Publication number: WO2007039805A1
Application number: PCT/IB2006/002739
Authority: WO
Inventors: Antonio Maria Caffi; Federico Marantonio Borromeo Arese Borromeo; Maria Lucrezia Rospigliosi
Original assignee: La.Bu.A.Q. S.R.L.
Priority date: 2005-10-03
Filing date: 2006-10-03
Publication date: 2007-04-12
Also published as: EP1931210A1; ITMI20051852A1

Abstract

The invention relates to new derivatives of buffalo milk, in particular concentrated or powdered buffalo milk, a process for the preparation thereof and uses thereof in the food, cosmetic, dermatological and pharmaceutical fields.

Description

"Concentrated or powdered buffalo milk, process for its preparation and uses thereof

Field of the invention The present invention relates to new buffalo milk derivatives, in particular concentrated or powdered buffalo milk, a process for the preparation thereof and uses thereof in the food, cosmetic, dermatological and pharmaceutical fields. Prior art Buffalo milk has substantial differences compared to cow's milk. In general, buffalo milk has a sweet taste and an opaque white colour due to the absence of carotenoids; the pH fluctuates around 6.6-6.8, the fat content is around 6-9% with qualitative differences in the content of saturated and unsaturated fatty acids, the nitrogenous substances vary from 3.8-4% while the non-protein nitrogenous substances are around 0.20-0.30%, and the lactose content is 4.5-5%. Buffalo milk also has a different casein composition compared to cow's milk. Moreover, compared to cow's milk, buffalo milk has a lower cholesterol content. The different content of these (and other) fundamental components compared to cow's milk naturally also reflects on the organoleptic and physical properties of buffalo milk, which differ considerably from those of cow's milk and determine the typical and exceptional qualities of this milk. Moreover, again due to the different composition, buffalo milk provides a different result and a different yield of processing.

Recently, intolerances and allergies to cow's milk which have not been detected in relation to buffalo milk have also been reported. There are many known dairy products based on buffalo milk, the most well- known of which is buffalo milk mozzarella; in recent years there has however been an expansion in the range of uses of buffalo milk that is utilized, for example, in the preparation of butter and yogurt and now also ice cream. In fact, the peculiar properties of buffalo milk make it particularly suitable and palatable for transformation into fresh products to be eaten in the summer months, such as buffalo mozzarella and ice cream. Unfortunately, the availability of buffalo milk does not cover the entire calendar year, as is instead the case with cow's milk; in fact, by considering the monthly production it can be seen that its availability increases in autumn and winter months and decreases considerably in summer or very warm months. This phenomenon is due to the reproductive cycle of the buffalo, which finds the most favourable conditions for reproduction in specific seasons of the year, so that births are concentrated in the six months from June to December, with a consequent increase in the availability of milk in autumn and winter.

As a result, the availability of this milk is limited in the very periods in which there is most demand, namely the summer months. It therefore becomes necessary to preserve milk produced in the cold season to be able to use it in the summer, with high management costs. hi fact, to overcome problems related to the difference in season between production and consumption, milk is frozen and stored until use. However, frozen milk requires large warehouses equipped for low temperature storage, accurate and constant control of the preservation conditions for the purpose of preventing improper and hazardous defrosting/freezing and, naturally, entails inevitable and serious problems as regards distribution.

Therefore, there is the need to preserve buffalo milk for several months for the purpose of being able to use it in the periods of greater demand, when production is scarce.

The object of the present invention is to solve the problems explained above, overcoming the drawbacks of prior art.

Other numerous advantages of the invention will be highlighted in the description below.

Description of the invention

Therefore, according to one of its aspects, the present invention provides a concentrated or powdered buffalo milk, obtainable by concentrating and optional spray-drying of fresh buffalo milk. "Fresh buffalo milk" is intended according to the present invention as freshly milked buffalo milk, advantageously treated according to the customary processes in compliance with the laws in force.

If desired or necessary, fresh buffalo milk can be skimmed or partially skimmed before being transformed into powder.

If desired or necessary, it is also possible to utilize, in place of fresh buffalo milk, defrosted buffalo milk, although the use of this is not particularly advantageous and convenient.

Transformation into powder allows buffalo milk collected during the months in which its production is more plentiful, i.e. the winter months, to be used at any time of the year. The buffalo milk in powder or concentrated form of the present invention is thereby less expensive, easier to handle and more easily distributed than fresh or frozen buffalo milk. Powdered or concentrated milk can in fact be stored easily and does not require special warehouses or distribution means.

Moreover, from the viewpoint of food safety, the powdered or concentrated buffalo milk of the invention offers greater assurances compared to frozen milk, as it is a product devoid of risks of deterioration which can instead occur in fresh or frozen milk due to any incorrect storage or sudden thermal shocks caused by malfunctioning of the storage or transport refrigeration systems.

Moreover, the powdered or concentrated buffalo milk of the invention is extremely stable and can be utilized up to 6-12 months after its production in compliance with laws in force regarding food preservation.

Therefore, it is understood that the powdered or concentrated buffalo milk of the invention represents real technical progress compared to what has been known and utilized to date. The powdered or concentrated buffalo milk of the invention can be obtained according to a process comprising: a) concentration of the buffalo milk to reduce the quantity of water contained therein to obtain a "concentrated" milk, and b) optional transformation of the concentrated milk into "powdered" milk by means of spray-drying.

The concentrated buffalo milk obtained in step (a) is a product with a low water content, generally around 40-45% and is an extremely stable milk which can be kept easily even for a number of months (even 12).

The concentrated buffalo milk obtained by eliminating water from the fresh buffalo milk forms a further aspect of the present invention, as does its use for the preparation of food, cosmetic, dermatological and pharmaceutical products and the products thus obtained.

The expression "concentrated buffalo milk" also comprises according to the invention, derivatives of this concentrated milk, for instance with the addition of other components such as sugars. Therefore, when the concentrated buffalo milk described above is processed with sugar, a concentrated and sweetened buffalo milk is obtained, which will also be referred to herein as "sweetened condensed buffalo milk". This product forms a further subject-matter of the present invention.

According to the present invention, when the expression "concentrated buffalo milk" is used, this is intended to indicate both concentrated buffalo milk obtained according to the step (a) of the process indicated above, and its derivatives, such as "sweetened condensed buffalo milk".

Before the concentration treatment of step (a), the fresh milk can undergo the customary pre-treatments of filtering, standardization and/or pasteurization. The concentrated milk of step (a) then undergoes spray-drying treatment (step

(b)), according to prior art, for the purpose of eliminating the remaining water and obtain a powder.

Surprisingly, the powdered or concentrated buffalo milk is easily soluble and this facilitates its use and allows formulation of a wide range of products, both food and non-food, as will be seen hereunder.

The process described herein to obtain the powdered or concentrated buffalo milk forms a further subject-matter of the present invention.

According to a preferred aspect, the concentration of step (a) can be performed, for instance, with falling film vacuum evaporators or with plates made of stainless steel or another suitable material, continuous or in batches, at low temperatures to prevent deterioration of the milk, preferably at temperatures below 75°C, for instance between 50 and 80°C. The time required for concentration is a function of the operating temperature and pressure. Generally the process takes very short times, in the range of a few minutes, for instance 3-4 minutes, or in any case for the time required to eliminate the water to obtain a concentrated milk having a water content of below around 45%, advantageously of around 40-42%.

The concentrated buffalo milk can then be stored in this form or, advantageously, dried further, i.e. powdered, by means of a spray-drying process. According to a preferred aspect, the spray-drying process in a suitable apparatus involves pumping the concentrated buffalo milk into a controlled nebulization system where it is transformed into microspheric particles. These particles are made to pass into an area of the apparatus where hot air produced by a specific generator causes almost instant evaporation (in a few microseconds) of the liquid phase and consequent transformation thereof into powder. By setting the operating temperature it is possible to obtain a powdered material with the desired residual humidity, for instance from 1-4%, advantageously around 2-3%.

Apparatus for concentration and spray-drying of milk and other thermolabile liquids, such as the system Gatedryer^®, are available on the market. As stated, the buffalo milk powdered in this way can be stored for long periods. The powdered or concentrated buffalo milk according to the invention can subsequently be utilized, for instance, in the preparation of foods, cosmetic products, dermatological or pharmaceutical products, as it is or after reconstituting the liquid form with water.

According to another aspect, the present invention relates to the use of powdered or concentrated buffalo milk in the preparation of foods, cosmetic products or dermatological products.

The powdered or concentrated buffalo milk according to the invention rich in protein and fats can be utilized in the preparation of food products, such as cheeses, confectionery, sweet or savoury creams, snacks, yogurts, ice creams, etc.. In fact, due to the high content of fats, lactose and whey protein, powdered buffalo milk is particularly suitable to be utilized in the preparation of ice creams, making it possible to obtain ice creams that are creamy, easy-to-scoop, warm to the palate, smooth, pleasing to the palate and with a stable structure.

Powdered or concentrated buffalo milk has surprising chemico-physical properties that make it particularly suitable for the preparation of the aforesaid products.

For instance, the fats in powdered or concentrated buffalo milk have a micronization greater than those found in cow's milk. Owing to the microstructure of the fats, and of the proteins, food derivatives, such as ice cream, are easy to digest.

Moreover, the greasiness is not perceived by the palate, even if the mixture undergoes specific processes and energetic stirring, such as in the case of preparing emulsions . hi view of the high quantity of fats contained in powdered or concentrated buffalo milk, much greater than that of cow's milk, the use of cream can be avoided in conventional confectionery mixtures.

Moreover, as stated, powdered or concentrated buffalo milk is surprisingly very soluble and its use, for instance in confectionery, is particularly suitable and provides excellent results. For instance, as it is completely solubilized in the base mixtures, it does not make ice cream "gritty".

Also from the organoleptic viewpoint, powdered or concentrated buffalo milk is more flavoursonie than cow's milk, having, for instance, a typical and palatable flavour of galactose which therefore makes it possible to avoid adding flavouring agents, often synthetic products, in confectionery preparations.

Powdered or concentrated buffalo milk can, for instance, be utilized for the preparation of sweets such as "Galatine ®", optionally in combination with other food components and the necessary additives. Therefore, powdered or concentrated buffalo milk is suitable for numerous processes, also having countless advantages compared with powdered cow's milk.

Powdered or concentrated buffalo milk, if adequately reintegrated with water and then treated in incubation with probiotic ferments, produces an excellent yogurt, which with the addition of sugars and stabilizers can be produced both with a whisk and with a soft-ice machine.

With powdered or concentrated buffalo milk, it is possible to obtain complete powdered products (bases) which, for instance, simplify the work of the confectioner in the confectionery shop. These base products will be described hereunder, purely by way of a non-limiting example.

With powdered or concentrated buffalo milk it is also possible to produce supplements to add to bases for confectionery or food bases in general, of the conventional type, to enhance stability and creaminess.

With powdered or concentrated buffalo milk it is possible to obtain compensating agents to prevent ice cream from hardening when using oily semi-processed products that contain components that require suspension. , With powdered or concentrated buffalo milk it is possible to characterize the icecream mixture, calculating the anti-freeze capacity of the sugars. Food products, in particular but not only ice cream, prepared using the powdered or concentrated buffalo milk according to the invention form a further subject- matter of the present invention. Naturally, other food components can be added to the powdered or concentrated buffalo milk of the invention to obtain compositions suitable to be utilized in the preparation of food products.

By way of example, it is possible to prepare compositions comprising besides the powdered or concentrated buffalo milk of the invention, also one or more components chosen for example from sodium casemate, sugars and powdered skimmed milk.

These compositions can be mixed with other ingredients for the purpose of preparing the desired food products. Some examples of food products that can be prepared with the powdered or concentrated buffalo milk of the invention are provided hereunder and in the experimental section of the present description.

The powdered or concentrated buffalo milk of the invention can also be advantageously utilized in the preparation of yogurt, adding it to yogurt prepared using cow's milk or milk of other origin, or by adding it to suitable mixtures of milk and suitable lactic cultures.

Yogurt with the addition of the powdered or concentrated buffalo milk of the invention forms a further subject-matter of the present invention. After having been suitably reintegrated, the powdered or concentrated buffalo milk of the invention can be used for the preparation of cheeses. For instance, by treating powdered buffalo milk with at least 80% water, a buffalo milk which can undergo coagulation like fresh buffalo milk can be obtained for the preparation of cheeses, for instance although not only, drawn curd cheeses, such as buffalo mozzarella. hi this way, thanks to the invention, it is possible to supply buffalo cheeses, such as buffalo mozzarella, even in periods in which fresh buffalo milk is scarce for the reasons explained at the beginning of the present description. As stated above, the invention also relates to a full cream, semi-skimmed or skimmed sweetened condensed buffalo milk.

Said sweetened condensed buffalo milk can be prepared according to the processed in batches or continuously, starting with full cream, semi-skimmed or skimmed buffalo milk, sucrose and lactose crystals of 2-4 micron also known as "seeding lactose".

The sweetened condensed buffalo milk can be prepared according to various alternative processes, including:

1. A batch process (A) involving:

- Standardization of the milk (skimming if necessary depending on the type of sweetened condensed buffalo milk)

- Direct mixing of the sucrose in the buffalo milk

- Pasteurization at 105°C

- Pre-concentration under vacuum in a tube or plate evaporator

- Final concentration in a beaker under vacuum to obtain a dry residue of 74-75% - Downloading into crystallizers and wall cooling

- Addition of "seeding lactose" at 30°C - Cooling to 15° - 18 °C

- Packaging.

2. A batch process (B) involving: - Standardization of the milk (skimming if necessary as a function of the type of sweetened and condensed buffalo milk) - Pasteurization at 105°C

- Pre-concentration of the milk under vacuum in a tube or plate evaporator

- Preparation of the sucrose solution and heating to 100°C

- Final concentration of the concentrated milk and the sugar solution in a beaker under vacuum to obtain a dry residue of 74-75%

- Downloading into crystallizers and wall cooling

- Addition of "seeding lactose" at 3O⁰C - Cooling to 15° - 18°C

- Packaging. 3. A continuous process (C) involving:

- Standardization of the milk (skimming if necessary as a function of the type of sweetened condensed buffalo milk)

- Preparation of the milk with the addition of the corresponding sucrose

- Concentration under vacuum in a multiple effect evaporator, comprising pasteurization, with variable pause, and with recirculation on the last effect to obtain a dry residue of 74 - 75 %

- Flash-cooling to 30°C

- Continuous addition of seeding lactose - Downloading into a crystallizer - Cooling to 15-18°C

- Packaging

The composition of full cream sweetened condensed buffalo milk obtained according to the above processes is as follows:

Water 25 - 26 % Total Dry Residue 74 - 75%

Sucrose 43 - 44% of product as is

Non-fat solids of the milk 16.40 % of product as is

Fat 14.60% of product as is

Naturally, in the case of semi-skimmed or skimmed milk, the fat will be proportional to the fat of the initial milk used in the process. hi the case of skimmed milk, the non-fat solids of the sweetened condensed buffalo milk correspond to the total solids of the sweetened condensed buffalo milk.

Packaging can take place in hermetically sealed plastic packs or suitable tubes. The product thus obtained, if suitably stored, can be kept for at least 9 months from the date of production.

Sweetened condensed buffalo milk can thus be destined for industrial, artisan or private use.

As stated, the powdered or concentrated buffalo milk of the invention can be utilized in various confectionery preparations, artisan or industrial, for instance of the following type.

1. Fresh pastries

2. Dry pastries

3. Naturally leavened pastries

4. Breakfast pastries 5. Chocolate

1. Fresh pastries:

In fresh pastries a series of preparations can be formulated using buffalo milk as the functional ingredient to obtain a high quality end product. As buffalo milk contains a greater percentage of fat than cow's milk it can by improving the emulsion of animal fats from cow's milk and its derivatives and fats from eggs. In the preparation of creams for filling, decorating and covering an increased "milky" taste and stability of the cream through time has been obtained, both using water and powdered milk and by integrating the dry matter into cow's milk. In this way, the following can, for instance, be prepared: • Italian Confectioner's Custard

• Creme anglaise

• Panna cotta

• Bavarian cream

• Pate a bombe without egg yolks • Milk, dark and white chocolate cream

• Cremoso • Ganache for filling, frosting ^■ 2. Plain pastries:

In dry pastries, the powdered and/or concentrated product can be used as an adjuvant ingredient in many preparations to give the mix excellent homogeneity without exceeding 10% in weight of the total recipe. The production process, both continuous and discontinuous, is the same if powdered milk is used. In this way, for instance the following can, be prepared:

• Italian, Milanese, Neapolitan, Viennese short crust pastry

• Simple and Breton sable pastry • Cigarette pastry

• Italian and French puff pastry

• Traditional Italian biscuits (novarini, doppia panna, etc.) both pressed and mechanically extruded

• Whisked mixtures (frangipane, sponge cakes) 3. Naturally leavened pastry:

Powdered and/or concentrated milk is used in the preparation of naturally leavened pastry as functional ingredient, as acidity regulator linked to activity of the bacteria responsible for natural fermentation. Instead, in the case of characterizing use, it is utilized to increase the total dry matter and to give flavour. hi this way, for instance, the following can, be prepared:

• Milan, Verona, Genoa and Turin Panettone type cakes

• Veneziana, Bussola, Pandoro Verona type cakes

• Colomba pasquale, agnello pasquale (Easter cakes)

• Panfrutto, Focaccia Pinerolese type cakes 4. Breakfast pastries:

Powdered and concentrated milk can be used in the preparation of leavened and unleavened breakfast pastries to improve the final quality of the product and to increase the fragrance in the short term, eliminating the use of other additives such as enhancers and softness preservatives. The main products that can be obtained with powdered and/or concentrated buffalo milk are:

• Italian and French type croissants and brioches

• Doughnuts and fried products in general

• Milk bread (rolls, sliced) • Bite-size milk pizzas and foccaccia

• Short pastry for savoury pies and quiches 5. Chocolate:

Powdered and/or concentrated buffalo milk can be used in the preparation of chocolate products as functional or characterizing ingredient. In the case of formulation of a milk, white and coloured/flavoured chocolate the powdered buffalo milk can be added to the formula in place of cow's milk obtaining an excellent result as regards flavour, palatability and persistence of the milky taste. In the case of preparing ganache for filling or truffles concentrated milk can be utilized, thereby increasing the flavour and persistence of taste. The emulsifying action of the product is also of noteworthy importance. In this way the following can, for instance, be prepared:

• Milk chocolate

• White chocolate

• Ganache for fillings • Ganache for frosting

• Coloured/flavoured chocolate

The powdered and/or concentrated buffalo milk of the invention can also advantageously be utilized in the preparation of cosmetic, dermatological and pharmaceutical products, for instance in detergent products such as cleansing milk, dermoprotective milks, milks, creams and emulsions.

Clinical tests have shown that thanks to the presence of amino acids and fats, present in considerable quantities, powdered buffalo milk can be used to produce cosmetic products such as creams, emulsions, detergent products such as shampoos, bath foams and shower gels, masks, etc. and in make-up such as face powders, blushers and eye shadows, hi these products the powdered buffalo milk has lenitive, hydrating, nourishing, normalizing, energizing, smoothing activities and a barrier and repairing effect on the skin.

Cosmetic compositions for make-up can be produced by mixing the powdered buffalo milk of the invention with suitable components such as one or more from talc, kaolin, calcium carbonate (precipitated chalk), magnesium carbonate, zinc oxide, titanium dioxide, amides, silicates, silicon oxide, reflecting materials (guanine, bismuth oxychloride, synthetic pearls), colouring materials and pigments (synthetic iron oxides, lacquers, mica coated oxides, pigments suitably covered with amino acids, with silicons), perfumes, etc.. m the case of compact articles, suitable dry type (metal stearates), oily type (IPM, glyceric esters, lanolin, mineral oil), hydrosoluble type (liquid polyols, PVP, synthetic polymers, cellulose and derivatives, natural gums), emulsified type (hydrosoluble colloids, oil in water emulsions) powder binders are used. Cosmetics thus formulated have qualities of covering without a mask effect, smoothness, easy applicability, adhesion, duration of the cosmetic effect, absence of the shiny effect typical of the T-zone, targeted aesthetic capacity such as luminosity, pearliness, opaqueness, colour, etc., according to the product produced.

According to a particularly advantageous aspects, powdered or concentrated buffalo milk or the buffalo yogurt obtained therefrom are particularly useful for their absorbent properties and contribution of hydration, protein and energy. Other cosmetic, dermatological and pharmaceutical compositions can be produced with powdered buffalo milk and/or the yogurt obtained therefrom, preparing emulsions of the type with oil in water, water in oil or mixed systems, in the presence of surfactant materials. Some examples are indicated in the experimental section of the present description. Detergent compositions can also be prepared with powdered or concentrated buffalo milk or the yogurt obtained therefrom using natural or synthetic aqueous base surfactants and in solubilized or emulsified form. In both cases, surfactants, detergents and foaming agents if required are present at a concentration ranging from around 3 to 25% of the active washing substance. Some examples are provided in the experimental section of the present invention.

Again in the cosmetic field, preparations containing powdered or concentrated buffalo milk have proved to improve the microcirculation of body parts to which they were applied topically. Therefore, the powdered buffalo milk of the invention can be used in the preparation of products to combat cellulitis and fluid retention. In the pharmaceutical field, the powdered or concentrated buffalo milk of the invention can be used as a food supplement in view of its excellent nutritional properties, intended for special medical purposes, such as to feed patients with the risk of malnutrition, patients with increased caloric requirements or patients suffering from food intolerances. Owing to its practical storage and transport, the powdered or concentrated buffalo milk of the invention can be easily transferred and is proposed as an invaluable complete food, for instance for drip feeding, or to be transported and used in populations in which there is a true lack of nutrition.

The quantity of powdered or concentrated buffalo milk to be added to the cosmetic, dermatological and pharmaceutical compositions of the invention can, for instance, range from 10-20%, although greater quantities could also be used. The experimental section indicates some of the tests performed. Clinical tests were carried out to assess the lenitive and hydrating properties of the powdered or concentrated buffalo milk of the invention. EXPERIMENTAL SECTION EXAMPLE l

PROCESS FOR DRYING FRESH BUFFALO MILK TO POWDER FORM 1000 litres of fresh buffalo milk are concentrated in a continuous falling film or AISI 316 stainless steel plate evaporator at a temperature ranging from 50 to 75°C, under vacuum to obtain a water content of around 40-45%. The milk thus concentrated is then dried to powder form by nebulizing it through a nozzle with a diameter of 0.5 mm at a pressure of around 260 bar in a chamber taken to a temperature of around 90 degrees. Alternatively, a turbine that rotates at around 12,500 rpm is used. The nebulized product is struck by a current of hot air with a temperature ranging from 155 to 175°C which causes instant evaporation of the water contained in the droplets produced by the nozzle or by the turbine. The powdered buffalo milk thus obtained, with a residual humidity of around 3.5%, is collected. EXAMPLE 2

Ice cream comprising powdered buffalo milk

An ice cream is prepared according to prior art methods utilizing the following composition as base mixture:

Water g 1000

Powdered buffalo milk g 150 Powdered skimmed milk g 60 Sodium caseinate g 20 Sugar g 170

Dextrose g 60

Maltodextrin g 8

Stabilizer for creams g 7

EXAMPLE 3 Ice cream comprising powdered buffalo milk

Water g 1000

Powdered buffalo milk g 150 Powdered skimmed milk g 60

Sodium caseinate g 20

Sugar g 170

Dextrose g 60

Maltodextrin g 10 Stabilizer for creams g 8

EXAMPLE 4

BASE CREAM FOR BUFFALO MILK ICE CREAMS. Ingredients:

- full cream buffalo milk, optionally integrated with buffalo milk cream to reach a percentage of fat in the initial milk of 13.5%

Sucrose - Powdered egg yolk

- Alginates Animal gelatins

- Vanilla. Process:

The full cream buffalo milk is pasteurized at 100°C with or without sucrose, following process 1 or process 2 of sweetened condensed milk and then pre- concentrated.

During the final concentration phase in the finishing "beaker", the following components are added to the base of the total solids content of the milk:

- sucrose in the quantity required to reach 42% of the final product

- Powdered egg yolk: 0.35 - 0.50 % of the final dry product.

- Animal gelatins 0.43 - 0.50 %

- Alginate 0.20 - 0.30 % The egg yolk, animal gelatins and alginates are previous dissolved separately and taken to pasteurization temperature, before adding them to the final beaker during final concentration of the product.

The final concentration process is paused upon reaching the total dry residue of 74%, measurable with refractometer or with densimeter, compared to 42°C (density around 1200).

The product obtained is sent to a crystallizer for cooling prior to packaging. Before packaging the following are added to the crystallizer:

- Vanilla/powdered vanillin 190 g/2800 kg of final product (dissolved cold in 1 litre of water) As emulsifiers/thickeners carob seed flour or monodiglycerides can be use alternatively or in addition, complying with 0.75-0-80% of the final dry product.

Final composition:

(the final composition is a function of the percentage of fat of the initial milk) water 26% sucrose 40 -44 % milk fat 10-20 % Non-fat solid matter: according to difference.

Packages: hermetically sealed tins with specific weight

Use in ice cream: suitably diluted, the cream forms the base for producing ice creams. Dilution is a function of the dry residue of the final mixture and of any other added ingredients (chocolate, pistachio, hazelnut, etc.). EXAMPLE 5 Yogurt comprising powdered buffalo milk

Powdered buffalo milk g 190

Full cream cow's milk yogurt g 130 Water g 810

EXAMPLE 6 Ice cream comprising buffalo milk yogurt

An ice cream is prepared according to prior art using the following composition as a base mixture: Buffalo milk yogurt (reconstituted from powder) g 800

Sugar g 160

Dextrose g 40

Stabilizer for creams g 4

EXAMPLE 7 COMPOSITION OF A HAZELNUT SPREAD

Sugar, vegetable oils, hazelnuts, low fat cocoa, lactose, powdered buffalo milk (5%), milk proteins, emulsifier, lecithin, flavourings. EXAMPLE 8

COMPOSITION OF A SNACK Sugar, vegetable fats, wheat flour, egg, glucose syrup, full cream milk (3%), cocoa (4%), low fat cocoa (2.5%), lactose, flavourings, raising agents, lemon juice, emulsifϊers, lecithin. EXAMPLE 9

O/W type emulsion cosmetic composition Powdered buffalo milk can be added to an O/W cosmetic base of the following type: Oil phase 5 - 45% (w/w)

Vegetable and animal oils, waxes of vegetable or animal origin, alcohols and fatty acids, esters, ethers, silanes, siloxanes, silicon derivatives, unsaponifiable matters, hydrocarbons, ketones, lanolin and derivatives, lipid viscosifiers, UV filters Errmlsifiers 0.5 - 8% (w/w)

Alkoxylated alcohols, amides, alkoxylated amines, alkoxylated carboxylic acids, alkyl sulfates, alkylaryl sulfonates, polyols, quaternary ammonium compounds, soaps, sterols, sorbitan derivatives, synthetic polymers, polymeric ethers, glyceril esters and derivatives Aqueous phase qs to lOO

Water and related water-compatible substances such as: alkanolamines, alkanolamides, amides, amines, carbohydrates, salts, bases, inorganic acids, protein derivatives, proteins, aqueous viscosifiers, organic polymers or their derivatives, gums, hydrophilic colloids and derivatives, polyols. EXAMPLE 10

W/O type emulsion cosmetic composition

The powdered buffalo milk can be added to a W/O cosmetic base of the following type. The nature of the components of the phases does not change in relation to Example 8, some chemico-physical properties and the phase percentages vary:

Aqueous phase 10 - 65 (w/w)

Emulsifiers 0.5 - 5% (w/w)

Oily phase qs to 100

EXAMPLE I l Detergent forms (Bath foams, Shower gels and Shampoos)

Powdered buffalo milk can be added to a base for detergents of the following type:

Aqueous phase and related water-compatible substances such as: alkanolamines, alkanolamides, amides, amines, carbohydrates, salts, bases, inorganic acids, protein derivatives, proteins, aqueous viscosifiers, cationic agents of the free or polymerized quaternary ammonium type, organic polymers or their derivatives, gums, hydrophilic colloids and derivatives, polyols.

Surfactant components such as:

Alkylaryl sulfates or sulfonates, alkyl ether sulfates, alkyl sulphates, alkyl substituted amino acids, amine oxides, betaine, imidazolidine derivatives, isethionates, sarcosinates and derivatives, soaps, sulfonic acids and derivatives, sulfosuccinates and sulfosuccinamates.

EXAMPLE 12

COMPACT FACE POWDER

100.0

EXAMPLE 13

COMPACT EYE SHADOW

100.00

EXAMPLE 14

POWDERED FACE POWDER

EXAMPLE 15

ENERGIZING FACE CREAM (OAV)

Ingredients % w/w

Water 75.00

Octyldodecanol 6.00

Hydrogenated Polydecene 5.00

Powdered buffalo milk 3.50

Prunus amigdalus dulcis (sweet almond) oil 2.00

Sorbitan sesquioleate, carbomer, shea butter, polysorbate 20, gum 2.00 cellulose

Limnanthes alba seed oil 2.00

Preservative (phenoxyethanol, diazolidinyl urea, paraben) 1.00

Cyclopentasiloxane 1.70

100.00

EXAMPLE 16 PROTECTIVE CREAM (W/O)

100.00

EXAMPLE 17 BASE CREAM

Ingredients % w/w

AQUEOUS PHASE 5 -65 alkanolamines, alkanolamides, amides, amines, carbohydrates, salts, bases, inorganic acids, protein derivatives, proteins, aqueous

EXAMPLE 18

SPECIAL AFTER-DYE SHAMPOO

100.0

EXAMPLE 19

EMULSIFIED BATH FOAM FOR DELICATE SKINS (SAL 16)

EXAMPLE 20

SURFACTANT FOAMING DETERGENT

Ingredients % w/w

AQUEOUS PHASE qs to 100

Water, softeners (glycols, polyols, polyglycols), sequestrants, antibacterial agents

SURFACTANT PHASE 5-20

Alkylaryl sulfates or sulfonates, alkyl ether sulfates, alkyl sulphates, expressed in alkyl substituted amino acids, amine oxides, betaine, imidazolidine Active Washing derivatives, isethionates, sarcosinates and derivatives, soaps, Substance % sulfonic acids and derivatives, sulfosuccinates and sulfosuccinamates

FUNCTIONAL ADDITIVES 0.5 - 8

Powdered buffalo milk, simple or polymeric cationic agents, gums, viscosifiers, protein hydrolysates, polymeric organic derivatives, vegetable extracts, specific (anti-seborrhoea, anti-dandruff, restructuring) agents

Perception ENHANCING ADDITIVES 1-5

EXAMPLE 21

Evaluation of the lenitive and reparatory efficacy on the skin after irritative damage caused by Sodium Lauryl Sulfate (SDS) or by UV. The skin of healthy volunteers aged between 18 and 55 was irritated by applying

SDS or by UV radiation and then treated with a base cream comprising powdered buffalo milk (Product). The area treated with the Product was compared with an untreated area or treated with a placebo (base cream without powdered buffalo milk). Visual evaluations and instrumental evaluations with evaporimetry and colorimetry were performed on the areas treated for the purpose of evaluating the lenitive efficacy of the Product.

Results: hi the area treated with the Product, reddening had diminished at the end of the test. At 72 hours from appearance of erythema the values of the control area were significantly higher than those of the treated area. This indicates that application of the Product significantly speeded up return of the skin to the initial undamaged condition and shows a lenitive action of the barrier damage caused, compared to the untreated skin. Evaluation of acute skin hydration

Acute skin hydration was measured after a single application of the Product on part of the forearm of healthy volunteers. The control was performed before application of the Product and 30, 60, 120 and 180 minutes after application. An untreated area of the forearm or treated with a placebo was used as control. Measurements were taken using a corneometer capable of detecting, by capacitance measurements, the level of hydration of the horny layer.

Evaluation of skin hydration after use

Skin hydration was measured as described above also after prolonged use of the

Product (30 days). Results:

At the end of the period of application a statistically significant mean increase of the hydration values equal to 16.1% was measured in the area treated with the

Product. Evaluation of any irritating activity of a detergent containing powdered buffalo milk

An area of the forearm of healthy volunteers was washed with a detergent containing powdered buffalo milk 4 times for 4 consecutive days and only twice on the fifth day. A contralateral control area was washed using only water. The irritating activity was evaluated on the fifth day using skin evaporimeter, skin reddening and pH measurements.

Cellular renewal

A suspension of 5% dansyl chloride in Vaseline was applied for 20 ± 4 hours with occluded patch on two areas of the forearms of healthy volunteers. The following day the occlusion was removed and the skin areas examined with UV quartz lamp to evaluate the degree of fluorescence caused by the dansyl chloride and points were allocated to each area as a function of its intensity.

The volunteers then applied the Product twice a day to only one selected area, the other being used as control. The efficacy of the Product in cellular renewal was assessed in terms of days required for the fluorescence to disappear in the area treated with the Product compared to the control area.

Evaluation of skin hydration and elasticity after application of a cream comprising powdered buffalo yogurt

Skin hydration, elasticity and wrinkledness were evaluated after application for 6/8 weeks of a base cream containing powdered buffalo yogurt to half of the face of healthy female volunteers. The other half of the face was treated with the base cream without the powdered buffalo yogurt. Measurements were taken by means of: corneometer to detect the level of hydration of the horny layer; cutometer to detect the level of elasticity and image analysis to detect skin wrinkledness. Results:

At the end of the period of application a highly significant mean decrease of the values of maximum skin extensibility of -23.4% was detected in the area treated with the Product.

Moreover, a statistically significant mean increase of the values of biological elasticity of 11.4% was detected in the area treated with the product. EXAMPLE 22

Evaluation of anti-cellulitis efficacy

A cream containing 10% of powdered buffalo milk (Product) was. tested on 12 women with problems of cellulitis, fluid retention, heavy legs and localized fatness at thigh level. The Product was utilized twice a day in the areas involved for a period of 6 weeks. At the start of the trial instrumental blood flow measurements were taken in an area of skin identified in a reproducible way.

Measurements were taken with an instrument (Periflux PF4001) based on the

Doppler effect and which is capable of measuring the speed and capillary blood flow of the surface of the skin. At the end of treatment the blood flow in this area was measured again.

Results:

At the end of the period of application there was a highly significant mean increase in the microflow values of circulation of 48.7% in the area treated with the Product. This result indicates that the Product is capable of tangibly improving the microcirculation of areas treated and significantly aid the elimination of fluids retained subcutaneously in patients affected by cellulitis.

EXAMPLE 23

Base compositions for confectionery containing sweetened concentrated buffalo milk:

Composition (a)

The following components are mixed:

Cow's milk 1000 g

Cream 100 g Sweetened concentrated buffalo milk 22O g

Sucrose 150 g Dextrose 20 g

Base 60 g

Composition (b)

The following components are mixed:

Sweetened concentrated buffalo milk 220 g Water 66.5 g

Stabilizer and emulsifier 0.5 g

Claims

1. Powdered buffalo milk.

2. Powdered buffalo milk as claimed in claim 1, obtainable by concentrating and spray-drying fresh buffalo milk.

3. Powdered buffalo milk as claimed in claims 1 or 2, having a residual humidity or around 1-4%.

4. Process for the preparation of concentrated or powdered buffalo milk comprising: a) concentration of the buffalo milk to reduce the quantity of water contained therein to obtain a concentrated buffalo milk, and b) transformation, of the concentrated product thus obtained into powder by means of spray-drying to obtain the concentrated buffalo milk.

5. Process as claimed in claim 4, wherein in step (a) it is concentrated to a water content of around 40-45%.

6. Concentrated buffalo milk having a water content of around 40-

45%.

7. Use of the concentrated buffalo milk in the preparation of food products, of cosmetic, dermatological and pharmaceutical products.

8. Food products, cosmetic, dermatological and pharmaceutical products comprising concentrated buffalo milk.

9. Powdered buffalo milk obtained with the process in claim 4 or 5.

10. Use of the powdered buffalo milk of claims 1, 2, 3 or 9, in the preparation of food products, of cosmetic, dermatological products or of a pharmaceutical composition.

11. Use as claimed in claim 10, for the preparation of ice cream.

12. Use as claimed in claim 10, for the preparation of yogurt.

13. Use as claimed in claim 10, for the preparation of cosmetic, dennatological products, chosen from milky emulsions, creams, emulsions, detergent products, shampoos, bath foams and shower gels, masks, dermoprotective products, anti-cellulitis products, make-up products, face powders, blushers, eye-shadows.

14. Pharmaceutical composition comprising the powdered buffalo milk of claims 1, 2, 3, or 9 and/or the concentrated buffalo milk of claim 6.

15. Use as claimed in claim 10, for the preparation of cheeses.

16. Use as claimed in claim 15, wherein the buffalo milk is first reintegrated with water and then subjected to a cheese-making process.

17. Use as claimed in claim 16, for the preparation of mozzarella.

18. Food, cosmetic, dermatological and pharmaceutical products comprising powdered buffalo milk.

19. Food products as claimed in claim 18, which are yogurts or ice creams.

20. Food products as claimed in claim 18, which are fresh pastry, plain pastry, breakfast pastry, naturally leavened pastry products and chocolate products.

21. Sweetened condensed buffalo milk.

22. Process for the preparation of sweetened condensed buffalo milk of claim 21, which comprises adding sucrose to the buffalo milk and concentrating said milk to reduce the quantity of water contained therein.

23. Use of the sweetened condensed buffalo milk of claim 21, for the preparation of food products.