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Buffalo Milk Vs.

Cow Milk No difference in nutritive value: There is practically no difference in the nutritive value and digestibility of milk and milk products obtained from cow and buffalo milks. Lower cholesterol content: Significantly, cholesterol content of buffalo milk is 0.65 mg/g as compared to the corresponding value of 3.14 mg/g for cow milk. More proteins: Animal bioassays have shown the Protein Efficiency Ratio (PER) value of buffalo milk proteins to be 2.74 and that of cow milk as 2.49. It will be seen that buffalo milk has about 11.42 per cent higher protein than cow milk. More important minerals: Buffalo milk is also superior to cow milk in terms of important minerals, namely calcium, iron and phosphorus which are higher by 92 per cent, 37.7 per cent and 118 per cent respectively than those present in cow milk. More vitamin A: Buffalo metabolizes all the carotein into vitamin A, which is passed on to milk as such. More viable commercially: Buffalo milk is commercially more viable than cow milk for the manufacture of fat-based and SNF-based milk products, such as butter, ghee and milk powders because of its lower water content and higher fat content. Most significantly, the lower cholesterol value should make it more popular in the health conscious market. By the virtue of greater opacity of casein miscelles, coupled with higher levels of colloidal proteins, calcium and phosphorus, buffalo milk is more densely white and has superior whitening properties as compared to cow milk. Therefore, unlike the cow milk (which is pale-creamish yellow in color) and cow milk fat (which is golden yellow in color), buffalo milk is distinctively whiter. UHT-processed buffalo milk and cream are intrinsically whiter and more viscous than their cow milk counterparts, because of conversion of greater levels of calcium and phosphorus into the colloidal form. Buffalo milk is, therefore, more aptly suitable for the production of tea and coffee whiteners than cow milk.Higher innate levels of proteins and fat render buffalo milk a more economical alternative to cow milk for the production of casein, caseinates, whey protein concentrates and a wide range of the fat-rich dairy products. Top Better whey proteins: Proteins of buffalo milk, particularly the whey proteins, are more resistant to heat denaturation as compared to the cow milk proteins. Dried milk products prepared from buffalo milk exhibit higher levels of undenatured proteins when processed under similar conditions. In general, the reconstitution behavior of dried milk products made from buffalo milk is indistinguishable from those made from cow milk. However, dried buffalo milk may be preferred over dried cow milk for those technological applications where higher levels of undenatured whey proteins would be more desirable. Better cheese: Cheese made from buffalo milk displays typical body and textural characteristics. More specifically, where chewing and stringing properties are specially desired as in the case of Mozzarella cheese, buffalo milk is technologically preferable over cow milk. In Italy, recently legislation has been introduced to restrict use of term "Mozzarella" only to those products exclusively made from buffalo milk (without admixture with cow milk). Certain traditional cheese varieties, such as paneer in India or pickled cheeses from the Middle-East countries, are best made from buffalo milk.

Better health foods: The presence of higher levels of various bioprotective factors, such as

immunoglobulins, lactoferrin, lysozyme, lactoperoxidase as well as bifidogenic factors, render buffalo milk more suitable than cow milk for the preparation of a wide range of special dietary and health foods. Nutritional Value of Buffalos Milk Buffalos Milk is white non-transparent liquid produced by mammary animal, buffalo. It is healthy and nutritious daily drink and can be consumed by people of all the ages. It is rich in a variety of minerals and vitamins and therefore has nutritional value. Nutrition Facts and Information about Buffalos Milk: Buffalos milk is extremely rich in calcium. It also has good amount of Magnesium, Potassium and Phosphorus. It also contains Iron, Sodium, Zinc, Copper and Manganese in small amounts. Vitamin Content of Buffalos Milk: Buffalos milk is a rich source of Riboflavin and Vitamin B12. Vitamin A, C and Thiamin are also found in good amounts. Small amounts of Folate, Pantothenic Acid, Vitamin B6 and Niacin are also found in Buffalos milk. Calorie Content of Buffalos Milk: 100g of Buffalos Milk has 97 calories. Calories from fat are 61. Health Benefits of Buffalos Milk: Buffalos milk is good for healthy bones, dental health, cardiovascular health, weight gain, etc. Back to Nutritional Value of Food Nutritional Value of Cows Milk Cows Milk is white non-transparent liquid produced by mammary animal, cow. It is healthy and nutritious daily drink and can be consumed by women, children, and adults. It is rich in a variety of minerals, vitamins, proteins and has nutritional value. Nutrition Facts and Information about Cows Milk: Cows Milk is extremely rich in iodine. It has good amount of minerals like Calcium, Phosphorus, Protein and Tryptophan. Cows milk also has small amount of Potassium in it. Vitamin Content of Cows Milk: Cows milk has vitamins like Vitamin D, B12 and B2 in good amount. Vitamins K and A are also present in Cows Milk in small amount. Calorie Content of Cows Milk: 100g of Cows Milk has 56 calories. Calories from fat are 17.Daily value of saturated fat in Milk is in small amounts. Health Benefits of Cows Milk: Cows milk is beneficial for healthy bones, dental health,

obesity reduction in children, protection from thyroid and protection of heart. Buffalo milk scores over cow milk Saturday, September 29, 2007 Sushil Kumar India, with an annual milk production of over 100 million tonnes since 2006, ranks first in the world overtaking the US. This was largely achieved by significant improvement in the productivity of bovine population, particularly the buffalo, during the past three decades. Buffaloes form about 30% of the cattle population and contribute to about 52% of the total milk yield in India. The water buffalo contributes more to milk production than the cow because of its inherent ability to thrive under adverse climatic conditions. Both cattle and buffaloes have been an integral part of crop-livestock farming system in Indian economy. Buffalo population has increased at a faster rate than cattle, confirming the pivotal role the buffalo plays in the agricultural economy of the sub-continent. Buffaloes are known to be more efficient converters of poor quality roughages and crop residues into a valuable milk commodity. Nutritive value Buffalo milk is in no way inferior to cow milk in terms of its nutritive value and digestability. The healthful aspects of buffalo milk, in fact, are argued to be superior to those of cow milk. For example, the cholesterol content of buffalo milk is lower than that of cow milk. Buffalo milk has about 11.42% higher protein than cow milk. Animal bioassays have shown the Protein Efficiency Ratio (PER) value of buffalo milk proteins at 2.74 and that of cow milk at 2.49. Buffalo milk is also superior to cow milk in terms of important minerals, namely calcium, iron, and phosphorus, which are higher by 92,37.7 and 118 per cent, respectively. Owing to the difference in the composition of buffalo milk, several products can be made in a better manner using buffalo milk. The smooth texture and richness of buffalo milk converts into a truly wonderful range of products. By the virtue of greater opacity of casein micelles, coupled with higher levels of colloidal proteins, calcium and phosphorus, buffalo milk is more densely white and has superior whitening properties as compared to cow milk. Therefore, unlike the cow milk, which is pale cream yellow in colour, and cow milk fat, which is golden yellow in colour, buffalo milk is distinctively whiter. UHT-processed buffalo milk and cream are intrinsically whiter and more viscous than their cow milk counterparts, because of conversion of greater levels of calcium and phosphorus into the colloidal form. Buffalo milk is, therefore, more aptly suitable for the production of tea and coffee whiteners. Some common use Buffalo milk is commercially more viable than cow milk for the manufacture of fat-based and SNF-based milk products, such as butter, ghee, and milk powders because of its lower water content and higher fat content. Yoghurts are natural thick set without having to add milk proteins or gelling agents as with milk of lesser milk solids. Traditional fermented products such as dahi, and lassi are best appreciated when made with the thick and rich milk of the buffalo. Higher innate levels of proteins and fat render buffalo milk a more economical alternative to cow milk for the production of casein, caseinates, whey protein concentrates and a wide range of fat-rich dairy products. Proteins of buffalo milk, particularly the whey proteins are moir resistant to heat denaturation as compared to the cow milk protein. Dried buffalo milk may be preferred over dried cow milk for those technological applications where higher levels

of undenatured whey proteins would be more desirable. Cheese made from buffalo milk displays typical body and textural characteristics. More specifically, where chewing and stringing properties are specially desired as in the case of Mozzarella cheese, buffalo milk is technologically preferable over cow milk. In Italy, recently a legislation has been introduced to restrict the use of the term Mozzarella only to those products exclusively made from buffalo milk. The white coloured Mozzarella made from buffalo milk is sold at a premium in the western world. Certain traditional cheese varieties such as paneer in India or pickled cheese from the Middle East countries are best made from buffalo milk. Other soft-ripened cheeses sucg as Cottage, Feta and Domiati are also preferably made with buffalo milk. Long-ripened cheeses such as Cheddar, Gouda and Emment6al have also been made successfully with slight modifications in the existing technology. Traditional Indian sweets made from khoa are also best made best with buffalo milk. Being higher in solid content, the energy requirement for desiccation of buffalo milk prior to manufacture of khoa is much lesser than that in cow milk. Health benefits Buffalo milk has 58% more calcium, 40% more protein and 43% less cholesterol than cow milk. The lower cholesterol value makes it more popular in the health conscious market. In addition to the significant cholesterol and calcium benefits, buffalo milk is also richer source of iron, phosphorus, vitamin A and protein. Buffalo mi8lk also contains high levels of the natural antioxidant tocopherol. A large number of people these days suffer from cow milk allergy. Buffalo milk is a perfect alternative to such people. The presence of higher levels of various bioprotective factors, such as immunoglobulins, lactoferrin, lisozyme, lactoperoxidase as well as bifidogenic factors, render buffalo milk more suitable than cow milk for the preparation of a wide range of special dietary and health foods. - The writer is director, National Dairy Research Institute, Karnal. Haryana

Buffalos per country