THE Faculty of Veterinary Medicine at Universiti Sultan Zainal Abidin (UniSZA) in Terengganu is drawing attention with its new probiotic buffalo milk whey, an innovation with potential to boost Malaysia’s local dairy industry.
The faculty’s Deputy Dean (Academic and Graduates) Dr Noor Syaheera Ibrahim said whey, once considered a by-product of the cheese industry, was being transformed into a premium ingredient for sports supplements and probiotic drinks.
“Buffalo milk whey is the excess liquid during cheese or yogurt production, and is rich in protein.
“Milk mainly contains about 80% casein and about 20% whey.
“During processing, the solid curd is separated and the yellowish liquid that remains is whey,” she told Bernama.
“The whey we make is probiotic whey, enhanced with Lactobacillus acidophilus to produce a drink that promotes a healthy digestive system,” Dr Noor Syaheera explained.
She said buffalo milk was chosen for its rich nutritional profile, providing protein, fat and minerals like calcium, magnesium and phosphorus.
“Our probiotic whey supports digestive health. And with its high protein content, it helps to build and maintain muscle mass.”
She said research into milk whey began in 2020, initially focusing on milk from goats and cows, before expanding to buffalo milk.
“Most studies on buffalo milk whey probiotics have been patented, with findings published in scientific articles.
“While laboratory tests are promising, further studies are needed to confirm health benefits before market release,” she elaborated.
She added that currently, buffalo milk whey was produced on a small scale at UniSZA’s Besut campus.
The process involves pasteurisation, curd-whey separation, and bacterial fermentation lasting about 24 hours.
The buffalo milk used in this production comes from the only dairy buffalo farm in the country, located in Beranang, Selangor.
“The product is still in the market-testing phase. Feedback shows the taste is similar to popular probiotic drinks,” Dr Noor Syaheera revealed.
“However, production is limited due to milk supply,” she said.
Dr Noor Syaheera is of the view that the product can eventually be commercialised as a local alternative to imported whey, which is mostly sold in powder form.
“Developing the local whey industry can reduce reliance on imports and encourage entrepreneurs to use buffalo milk for probiotic drinks, whey powder, and chocolate beverages.”
To raise public awareness, her team plans to organise a whey-making course to highlight locally sourced milk and its potential for nutritious dairy products.
