Based on preliminary work at Aripo Livestock Station, buffaloes demonstrated the potential to produce an average of 3.09kg/head/day (once a day milking range 1-11kg). no doubt this potential can be easily enhanced with improved breeding, husbandry and management.
Milk yield per lactation in the same herd based on once a day milking, while suckling a calf, showed an average yield of 611.30kg over 192 days of lactation. Water buffalo milk is white and has a much higher butterfat and total solids content than cow's milk. Buffalo milk is used almost exclusively for making mozzarella cheese in Italy, while the South Americans produce "Queso Blanco" and "Queso de Mano".

Milk Production
Constituents	% Number	Buffalo *Mean ± SE	Dairy Cow Mean
Fat	129	7.15 ± 2.47	3.80
Protein	129	4.03 ± 1.24	3.40
Calcium	64	0.23 ± 0.10	--
Ash	34	0.85 ± 0.09	0.80
Lactose	1	5.6	4.80
SNF	129	8.84 ± 1.29	--
Total Solids	129	16.97 ± 3.38	12.80
Calories	19	79.21
* Results based on 1st and 2nd lactations

Buffalo milk is consumed as food. It is excellent for processing purposes. In India, it is used to manufacture “Toned – Milk”. In Italy, it is used to manufacture Buffalo mozzarella which is sweet and soft with a fresh flavor, very different from bovine mozzarella.

Other products include Yoghurt, Dahi, Soft cheeses, Ice cream, Ghee (clarified utter), Mozzarella cheese (Italy), Queso Blanco, Queso de Mano, Cream

LOCAL FOODS USING BUFFALO MILK

Buffalo milk is lily white in colour and has a much higher butterfat and total solids content than cow’s milk. It is used to make paneer (cottage cheese), which is used in several vegetarian curry dishes e.g. Palak Panner and Indian sweets, such as Barfi, Rasgulla, and Rasmalai.

 

About Buffalypso Introduction Meat Performance Health Export Today and Tomorrow Acknowledgements Read Entire Booklet