Benefits of buffalo milk

Buffalo milk

Milk is of great importance to humans and mammals; it is the first food for newly born children and as a source of proteins and nutrients for adults. As is known, the source of milk is usually animal, and can be obtained from cows, goats, sheep, and buffalo animals. Buffalo milk is second only to cow’s milk for the most productive milk in the world, accounting for more than 12% of total production in the world. India is one of the largest producers of buffalo milk, producing about 70% of world production.

Buffalo milk has synthetic and functional properties that make it suitable for the manufacture of dairy products, such as processed cream at high temperatures, dried ice cream, milk candies and others. However, from a technological point of view, these characteristics may not be appropriate for the manufacture of certain types of cheese, powdered milk powder, condensed milk, condensed milk, and baby milk.

Nutrients in buffalo milk

Buffalo milk contains higher fat content than other livestock milk. Its content is higher than protein, lactose and solids, but the difference is not as large as fat. Calcium, magnesium and phosphorus in buffalo milk are higher in cow’s and goat’s milk . Buffalo milk does not contain beta-carotene found in cow’s milk.

The following table shows the content of a cup, equivalent to 244 g of buffalo milk, from basic nutrients:

Benefits of buffalo milk

Milk is generally one of the most important foods for growth and development. It contains most of the essential nutrients such as protein, fat, vitamins, minerals and lactose, which the body needs in the process of natural growth and the functioning of various body systems. Here are some of the characteristics that characterize buffalo milk:

• Buffalo milk provides the body with all kinds of essential amino acids and in the amounts and proportions needed by the human body, as the proteins in it are full proteins, and their quality is high. Because of its high protein content, naturally occurring peptides, fat content, and linoleic acid compounds, as well as containing unsaturated fatty acids, buffalo milk is also characterized by its mineral content such as calcium, phosphorus, manganese, Magnesium, and zinc.
• Calcium is important in the process of constriction and expansion of blood vessels, in the movement of muscles, and the transfer of nerves, and hormonal secretions, and calcium is stored in bones and teeth and support the structure and function.
• Buffalo milk contains a higher percentage of vitamin A than cow’s milk. Buffalo milk is more whiter than other milk, being able to convert yellow carotene to vitamin A, but high fat content in buffalo milk , And free of carotenoids, make it less vitamin A savings for fat mass unit.
• Buffalo milk is also a source of some vitamins, such as vitamin B6 and vitamin B2 (riboflavin).
• Buffalo milk contains high calories; one cup of buffalo milk contains 237 calories.
• Buffalo milk is an appropriate source for the manufacture of many dairy products, such as coffee beans, yogurt, ice cream, and others. It is also the main ingredient in the manufacture of a well-known type of mozzarella cheese that is consumed all over the world.
• It is best known to give buffalo milk to babies in the Egyptians, after boiling and cooling, and then remove the fat layer formed to reduce the intensity, and give it to children diluted. However, this method does not produce optimal results in terms of concentrations of milk components.

The characteristics of buffalo milk – nutritionally – may make it a better option than cow’s milk to produce milk and baby food, as it is characterized by better absorption of fat, high concentration of calcium, magnesium and free amino acids, as well as low concentration of sodium and potassium And the amount of free and total cholesterol in buffalo milk is considered a useful nutritional value compared to cow’s milk, but it should be diluted in a way that facilitates digestion.

• Buffalo milk also has more immunoglobulins compared with cow’s milk, sheep’s milk, goats, and human milk, and immunoglobulins are known to strengthen infant immunity against disease.

Buffalo milk precautions

Allergy to cow’s milk is the most common food allergies in children, so milk sources from mammals other than cows are sought, as a possible alternative for people with cow’s milk allergy.

A number of studies have been conducted on buffalo milk, some of which indicate a similarity in cow’s milk and buffalo milk, which may lead to a feeling of buffalo milk in people with cow’s milk allergy. A skin sensitivity test for buffalo milk was also conducted in a study of a group of people with cow’s milk allergy. The positive results of the sensitivity test were high. A similar study was conducted on a group of children in America and the results were similar.
Although all of these findings suggest that a cow’s milk allergy may also be allergic to buffalo milk, a study of a child with cow’s milk allergy found that he could tolerate buffalo milk without an allergic reaction. Further clinical studies should be conducted to determine whether buffalo milk is an appropriate substitute for cow’s milk for those who are allergic to it.

It is recommended to avoid drinking unsweetened fresh milk, preferably pasteurized or high-temperature milk. If the milk is fresh, it should be boiled first, and foods prepared with unpasteurized milk should be avoided. The categories of bacterial infection that may occur in unpasteurized milk are children, infants, pregnant women, and the elderly, as well as people with low immunity.