Antioxidants are used medically to reduce oxidative stress in humans. Foods that naturally contain these antioxidants may be better at alleviating oxidative stress. This study intended to explore the antioxidant activity of buffalo milk casein and whey subjected to enzymatic hydrolysis by using pepsin and trypsin enzymes. Also, different yoghurt treatments were produced from buffalo milk to explore their potential antioxidant characteristics. The casein
and whey samples were separated from buffalo milk after rennet coagulation or after the biological acidification using Lactobacillus sp. The different casein types subjected to pepsin hydrolysis showed higher antioxidant activity than those subjected to trypsin enzyme, while the whey samples treated with trypsin enzyme exhibited higher
antioxidant activity than those treated with pepsin. The different yoghurt treatments manufactured using buffalo milk with the addition of pepsin, trypsin, or Lactobacillus sp. showed significantly higher antioxidant activity in contrast with the treatment of the control at all time intervals.