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

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

and milk powders because of its lower water content and higher fat content. and phosphorus. during the past three decades.74 and that of cow milk at 2. Buffalo milk has about 11. therefore. namely calcium. ranks first in the world overtaking the US. caseinates. and lassi are best appreciated when made with the thick and rich milk of the buffalo. respectively. protection from thyroid and protection of heart. coupled with higher levels of colloidal proteins. Owing to the difference in the composition of buffalo milk. Higher innate levels of proteins and fat render buffalo milk a more economical alternative to cow milk for the production of casein. 2007 Sushil Kumar India. This was largely achieved by significant improvement in the productivity of bovine population. Buffalo milk is also superior to cow milk in terms of important minerals. The healthful aspects of buffalo milk. The water buffalo contributes more to milk production than the cow because of its inherent ability to thrive under adverse climatic conditions. Proteins of buffalo milk. with an annual milk production of over 100 million tonnes since 2006. Buffaloes form about 30% of the cattle population and contribute to about 52% of the total milk yield in India. which are higher by 92. the cholesterol content of buffalo milk is lower than that of cow milk. particularly the whey proteins are moiré resistant to heat denaturation as compared to the cow milk protein. Some common use Buffalo milk is commercially more viable than cow milk for the manufacture of fat-based and SNF-based milk products. which is pale cream yellow in colour. such as butter. Therefore. particularly the buffalo. buffalo milk is distinctively whiter. UHT-processed buffalo milk and cream are intrinsically whiter and more viscous than their cow milk counterparts.37. several products can be made in a better manner using buffalo milk.obesity reduction in children. confirming the pivotal role the buffalo plays in the agricultural economy of the sub-continent.7 and 118 per cent. buffalo milk is more densely white and has superior whitening properties as compared to cow milk. whey protein concentrates and a wide range of fat-rich dairy products. because of conversion of greater levels of calcium and phosphorus into the colloidal form. ghee. Yoghurts are natural thick set without having to add milk proteins or gelling agents as with milk of lesser milk solids. iron. calcium and phosphorus. Animal bioassays have shown the Protein Efficiency Ratio (PER) value of buffalo milk proteins at 2. September 29. Nutritive value Buffalo milk is in no way inferior to cow milk in terms of its nutritive value and digestability. more aptly suitable for the production of tea and coffee whiteners. Both cattle and buffaloes have been an integral part of crop-livestock farming system in Indian economy. For example. The smooth texture and richness of buffalo milk converts into a truly wonderful range of products. which is golden yellow in colour. are argued to be superior to those of cow milk. Buffalo milk scores over cow milk Saturday. and cow milk fat. unlike the cow milk. in fact. Buffalo population has increased at a faster rate than cattle.49.42% higher protein than cow milk. Traditional fermented products such as dahi. By the virtue of greater opacity of casein micelles. Dried buffalo milk may be preferred over dried cow milk for those technological applications where higher levels . Buffaloes are known to be more efficient converters of poor quality roughages and crop residues into a valuable milk commodity. Buffalo milk is.

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

Sign up to vote on this title
UsefulNot useful