Buffalo milk (Bubalus bubalis – family Bovidae)
Description
Buffalo milk is an animal-derived food obtained from the milking of the water buffalo (Bubalus bubalis). Compared with cow’s milk, it is characterized by a higher content of fat and protein, resulting in greater nutritional density and distinct technological properties. Its typical bright white color is due to the near absence of β-carotene, which is largely converted into vitamin A.
From a compositional perspective, buffalo milk contains a substantial lipid fraction, mainly composed of saturated fatty acids with a smaller proportion of monounsaturated fats. The protein fraction is dominated by caseins, which are responsible for the high cheese yield and firm curd formation. Lactose represents the main carbohydrate and contributes to the overall energy value.
Buffalo milk also provides a relevant amount of minerals, particularly calcium, phosphorus, and potassium, as well as several vitamins, including vitamin A, vitamin D, and B-group vitamins. These micronutrients support bone metabolism, energy production, and normal physiological functions. Owing to its composition, buffalo milk is widely used in the dairy industry, especially for the production of mozzarella and other fresh cheeses. Direct consumption is less common but nutritionally significant when included in a balanced diet.
Classification
| Level | Classification |
|---|
| Origin | Animal |
| Species | Bubalus bubalis |
| Family | Bovidae |
| Category | Whole milk |
Raw material characteristics
| Aspect | Description |
|---|
| Appearance | Liquid |
| Color | Intense white |
| Taste | Mild, rich |
| Digestibility | Generally good, with individual variability |
| Main components | Water, fat, protein, lactose |
| Allergens | Milk and milk derivatives |
Indicative average nutritional values per 100 g
| Component | Average value |
|---|
| Energy | 97 kcal |
| Protein | 4.5 g |
| Carbohydrates | 4.8 g |
| of which sugars (lactose) | 4.8 g |
| Fat | 8.0 g |
| Calcium | 200 mg |
| Phosphorus | 120 mg |
| Magnesium | 18 mg |
| Potassium | 180 mg |
| Vitamin A | 60 µg |
| Vitamin D | 0.1 µg |
| B-group vitamins (B2, B12) | present |
Average indicative values. Natural variability may occur depending on animal diet, lactation stage, and farming conditions.
Note on nutritional use of the bioactive compounds present
Buffalo milk provides high-biological-value proteins and a significant amount of bioavailable calcium, supporting normal bone health. The presence of vitamin A and vitamin D contributes to immune function and calcium metabolism. B-group vitamins, particularly riboflavin (B2) and vitamin B12, support energy metabolism and nervous system function. Nutritional use of buffalo milk is especially relevant in dairy products, taking into account its higher fat content and the presence of lactose.
