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          Water Buffalo  - MILK 

 

Nothing like a tall cool glass of Buffalo Milk - ! - And if you have ever had it in your coffee - you'll never go back to cream.... the Power of Buffalo Milk!

Here we have some basic qualitites of Buffalo Milk - for more detailed information - please consider becoming a Member

 

Low in Cholesterol !  

MILK COMPOSITION ANALYSIS

 

Constituents

Cow

Goat

Sheep

Buffalo

Protein

grm

3.2

3.1

5.4

4.5

Fat

grm

3.9

3.5

6.0

8.0

Carbohydrate

grm

4.8

4.4

5.1

4.9

Energy

K cal

K J

66

275

60

253

95

396

110

463

Sugars (Lactose)

grm

4.8

4.4

5.1

4.9

Fatty Acids-

Saturated

Monounsaturated

Polyunsaturated

 

grm

grm

grm

 

2.4

1.1

0.1

 

2.3

0.8

0.1

 

3.8

1.5

0.3

 

4.2

1.7

0.2

Cholesterol

mg

14

10

11

8

Calcium

iu

120

100

170

195

 

As you can see from the chart, buffalo milk has 58% more calcium, 40% more protein, and 43% less cholesterol than cow's milk.

Buffalo milk is a totally natural product that can be consumed like any other milk. Time after time participants in tasting trials pick out buffalo milk in preference to cows, goats and artificially manufactured milks. They just love the taste.

Buffalo milk is a totally natural product that can be consumed like any other milk. Time after time participants in tasting trials pick out buffalo milk in preference to cows, goats and artificially manufactured milks. They just love the taste.

 Buffalo milk is very white and beautifully smooth. It is significantly lower in cholesterol and higher in calcium than cows, sheep or goats milks. And unlike the array of industrially produced soya and other cereal milks it is totally free of additives and chemical formulations.

In addition to the significant cholesterol and calcium benefits Buffalo Milk is also a rich source of iron, phosphorus, vitamin A and of course protein.

Buffalo Milk also  contains high levels of the natural antioxidant tocopherol. Peroxidate activity is normally 2-4 times that of cows milk.  

An unfortunate sign of the times is the growing number of people who suffer from cows milk allergy (cma). Fortunately this is not the case with Buffalo Milk which is suitable for many suffers from cma*.  

The high milk solids of Buffalo Milk not only make it ideal for processing into superb dairy products but also contribute to significant energy savings in conducting that process. Yogurts are natural thick set without recourse to adding addition milk proteins or gelling agents as with lesser milks.          

Unlike the modern dairy cow the buffalo can thrive without the need to use high levels of concentrated feed. Grass, clover and straw make up the bulk of a buffaloes diet. No bone meals, fish meals or genetically modified feeds are ever fed to our buffalo.  

And for those concerned about BSE; buffalo are a genetically pure species with no BSE or scrapie.  

Dairies  love to work with Buffalo Milk, which we all know makes the best mozzarella. The smooth texture and richness converts into a truly wonderful range of multiple award winning products. And for vegetarians who are denied the opportunity to enjoy Italian buffalo mozzarella (which uses animal rennet)

Throughout Asia and south east Europe - South America to Canada - from lush tropics to the harsh conditions of Nepal, the placid, eco-conscious buffalo provides milk, meat  and draught power to many million families.

Unaltered by genetic manipulation the Buffalo, unlike the modern cow, can still thrive without the excessive need for antibiotics and high protein feeds 

    
 

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Copyright 2017  American Water Buffalo Association. Last modified: 01/15/2017