Functional properties, amino acid content, fatty acid, and flavor of buffalo milk Dangke with the addition of Lactobacillus plantarum IIA-1A5 as probiotic

Abstract Dangke, a traditional dairy product originating in Enrekang Regency, is produced by coagulating milk casein sourced from either cow or buffalo, using papain as a coagulating agent. Probiotic bacteria, exemplified by L. plantarum IIA-1A5, shows health benefits by maintaining microbial balance in the digestive system. Therefore, this study aimed to evaluate the physicochemical quality, functional properties, amino acid content, fatty acid, microbiological quality, and flavor of buffalo milk Dangke with the addition of L. plantarum IIA-1A5 as a probiotic at 5% and 10% supplementation levels. The results showed significant differences among treatments in Total Titratable Acidity (TTA), protein, ash, and carbohydrate contents. The highest amino acid content was observed in dangke under the control treatment (without L. plantarum IIA-1A5), particularly in glutamate, while the lowest was identified in alanine and histidine. Furthermore, the highest and lowest fatty acid in the control was Elaidic and Eicosenoic Acid at 0.33% and 0.022%, respectively. The highest total LAB was observed in dangke with a 10% addition of L. plantarum IIA-1A5, reaching 8.50 log CFU/ml. Flavor analysis showed that the major compounds in the 0% dangke group, were silanediol and D-limonene. Meanwhile, in the 5% group, the major compounds were acetoin and methyl formate. It is important to note that the 10% group was affected by ethyl alcohol.