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.
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 food.
Courtesy: The Indian Dairy Industry
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