Water Buffalo Milk

American Water Buffalo Association

[ Home ] [ News ] [ Cheese ] [ Milk ] [Meat] [ Facts] [Membership]

Membership Area: Research and Development , Newsletters

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 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

Please Consider becoming a Member - It's Easy  - Please Click here!

Send mail to Administrator@americanwaterbuffaloassociation.com with questions or comments about this web site.