UniSZA Develops Probiotic Buffalo Milk Whey for Local Dairy Growth

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.