Buffalo milk is the second most produced milk globally (after cow milk) and is the foundation of iconic products like Italian Mozzarella di Bufala Campana (PDO), Indian paneer, and Middle Eastern cheeses.
1. Average Composition of Buffalo Milk (per 100 mL)
| Component | Amount | Energy |
|---|---|---|
| Water | 81–84 g | — |
| Total Solids | 16–19 g | — |
| Fat | 7.0–9.0 g (avg. 7.5–8.0 g) | 65–80 kcal |
| Protein | 4.0–5.0 g (avg. 4.5 g) | 16–20 kcal |
| Lactose | 4.5–5.2 g (avg. 4.8 g) | 18–21 kcal |
| Ash (minerals) | 0.8–0.9 g | — |
| Energy | 100–120 kcal | — |
2. Chemical Components
A. Milk Fat (7.0–9.0 % — highest among major dairy species)
- Largest fat globules (avg. 5–8 μm) → rapid creaming, excellent for butter & ghee
- Very high saturated fatty acids (~70 %)
- Lower medium-chain fatty acids than goat/sheep milk
- Contains natural peroxides → higher oxidative stability than cow milk fat
- Whiter color due to lack of β-carotene (converted to vitamin A)
| Fatty Acid | Buffalo (%) | Cow (%) |
|---|---|---|
| C16:0 Palmitic | 30–35 | 25–30 |
| C18:0 Stearic | 12–15 | 10–15 |
| C18:1 Oleic | 25–30 | 20–30 |
| C4–C10 (short/medium) | 5–8 | 8–12 |
B. Proteins (4.0–5.0 %)
| Feature | Buffalo Milk | Cow Milk |
|---|---|---|
| Total casein | Higher (3.5–4.2 g) | 2.6–3.0 g |
| β-casein | High A2 variant | Mixed A1/A2 |
| Casein micelle size | Larger (150–200 nm) | 100–150 nm |
| Whey proteins | Lower proportion | Higher |
Result: Superior heat stability and rennet coagulation → ideal for mozzarella stretching (pasta filata).
C. Lactose & Carbohydrates
4.5–5.2 % — similar to cow/sheep milk, slightly higher than goat.
D. Minerals
| Mineral | Buffalo (mg/100 mL) | Cow (mg/100 mL) |
|---|---|---|
| Calcium | 160–200 | 110–130 |
| Phosphorus | 120–150 | 90–100 |
| Magnesium | 15–20 | 10–12 |
| Potassium | 100–130 | 130–150 |
3. Comparison: Buffalo vs Cow vs Human
| Parameter | Buffalo | Cow | Human |
|---|---|---|---|
| Fat (g/100 mL) | 7.5–8.0 | 3.5–4.5 | 3.5–4.5 |
| Protein (g/100 mL) | 4.5 | 3.5 | 1.0 |
| Lactose (g/100 mL) | 4.8 | 4.8 | 7.0 |
| Calcium (mg/100 mL) | 180 | 120 | 30 |
| Fat globule size (μm) | 5–8 | 4–5 | ~2 |
| Total Solids (%) | 16–19 | 12–13 | 12–13 |
| Energy (kcal/100 mL) | 100–120 | 60–70 | 65–70 |
| Cheese yield (kg/100 L) | 20–25 | 9–12 | N/A |
4. Unique Chemical Advantages
- Highest fat content → richest mouthfeel, best for cream, butter, ghee
- No β-carotene → pure white color (ideal for mozzarella)
- Large fat globules → fast natural separation
- High casein & calcium → superior curd firmness and stretchability
- High peroxide value → longer shelf life of fat-rich products
- Low water content → 1 liter buffalo milk = nutritional equivalent of ~1.5 liters cow milk
Summary
Buffalo milk is chemically the richest and most concentrated of all major dairy milks — with the highest fat, high protein, large fat globules, and pure white color. These properties make it technologically perfect for premium cheeses (especially mozzarella), traditional sweets (gulab jamun, rasgulla), and high-energy dairy products. Though produced in smaller volumes than cow milk, its superior composition commands premium prices worldwide.
Related Topics
Chemistry of Human Milk
Chemistry of Cow Milk
Chemistry of Goat Milk
Chemistry of Camel Milk
Chemistry of Sheep Milk
Chemistry of Donkey Milk