“Preference for Buffalo Milk”

Indian buffalo breeds are known in the world for there inherent capabilities and utility. Riverine buffaloes carrying 50 chromosomes are reared for rich nutritious qualities of milk in south Asian countries since long. Buffalo milk accounts to approximately 55 % of Indian milk output. Dairy basket (बास्केट) carrying buffalo milk products are more preferred in metro cities.

Buffalo milk is known for its richness and creamines. Buffalo milk composition is influenced number of factors that may be genetic, physiological, nutritional, seasonal and more over related to animal husbandry practices. The type of milk produced by buffalo is more valuable in comparison with poor rearing practices and neglected management issues.

Indian have a habit of consuming high fat buffalo milk and more than 50% of milk produced in India is from buffaloes.

However, buffalo population is half as compared to cows in our country. Buffalo milk provides more energy per unit volume due to its high protein and fat content.

Milk is being classified into A1 and A2 categories, but buffaloes produce only A2 type of milk. Water buffaloes can naturally produce beta casein protein of a A2.

Buffalo milk carries wide range of bioactive properties, as it contains antioxidant and anti- inflammatory activities with regulation of lipid metabolism. Potential benefits are important for anti cancer activity, bone health promotion, diabetes management and microbial production.

Buffalo milk carries less water and more solids up to 16 to 17%. Buffalo milk is known for very high percent of fat and the common range is 6-8%, which may extend up to 12% Max. Buffalo milk carries less cholesterol, but natural accident tokoferrol in higher amount. Biological cost of the buffalo milk is very high as the same is regularly used for durable value added milk products.

Buffalo milk carries higher levels of calcium and phosphorus, but lower amounts of sodium and potassium. Proxidaze enzyme of buffalo milk is more potent by 2-4 times then that of cow milk, which is useful for extended keeping quality in natural state for longer time. Milk provides 91 kilo calorie energy in 100 ml of milk.

Majority of Indian sweets are milk based enhance buffalo milk is preferred for different types of sweets in states. A significant portion of vitamin B12 is present in Buffalo whole milk, which has a number of positive health effects including a decrease risk of heart attack, stroke and other cardiovascular conditions.

Buffalo milk is good choice for building body muscles and boosting strength. It supports strong bones and better bone density. Additionally it help to lower the risk of osteoporosis bone fractures. Buffalo milk contents beta lactolobulin and potassium, which may help to regulate blood pressure.

World famous Mozzarella and Domiati varieties of cheese are the specialities of buffalo milk. Butter made from buffaloes milk is harder than cow’s milk butter. Buffalo milk is digested slowly, offering sustained energy and satiety, which is ideal for athletes or recovery. Bright white colour and velvet texture of buffalo milk maxseed ideal for Indian deserts.

Buffalo milk yields more dairy products making it highly profitable for producers and industries.