Milk is an ideal food because it has high nutritive value. It contains proteins that build the body, minerals that are required for bone formation, lactose that provides energy, and fat that provides essential fatty acids that are not synthesized by the body. Milk from different species has the same kind of components that vary in quantity; thus, some nutritional differences between cow and buffalo milk must occur.
Nutritional differences between cow and buffalo milk
Both cow and buffalo milk are nutritious and provide almost all the nutrients essential for the growth and development of newborns as well as adults. Buffalo milk contains higher fat, protein, lactose, minerals, and calories than cow milk, whereas cow milk has lower curd tension (Indicates easy digestibility of milk) than buffalo milk and hence is preferred more for new ones.
Table 1: Nutritive value of cow & buffalo milk
| Component | Cow milk (%) | Buffalo milk (%) |
| Calories (kcal) | 68 | 90 |
| water | 87 | 83 |
| fat | 3.7 | 6 |
| lactose | 4.7 | 4.9 |
| protein | 3.31 | 4.10 |
| Ash | 0.76 | 0.80 |
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In context to protein content, buffalo milk has higher protein content or protein fraction contents as compared to cow milk. Along with this, buffalo milk has higher casein micelles size (200 nm Vs 160 nm) and fat globules size than cow milk (Dv 90* 8um Vs 6 um), owing to its higher fat and protein content.
*Dv 90: Indicates the size of more than 90% of particles in milk
Table 2: Milk protein fractions in cow & buffalo milk
| Parameters (%) | Cow | Buffalo |
| Crude protein | 3.57 | 4.25 |
| True protein | 3.26 | 3.87 |
| Casein | 2.79 | 3.20 |
| Whey proteins | 0.47 | 0.68 |
| Non-protein nitrogen | 0.33 | 0.38 |
(Garau et al., 2021)
With respect to mineral content, cow milk contains higher chloride, potassium, sodium & zinc content, whereas buffalo milk has higher calcium. Magnesium, phosphorus, citrate & iron content.
Table 3: Minerals in cow & buffalo milk (per 100g)
| Minerals | Cow | Buffalo |
| Calcium (mg) | 114 | 209 |
| Chloride (mg) | 106 | 64 |
| Magnesium (mg) | 11 | 19 |
| Phosphorus (mg) | 85 | 89 |
| Potassium (mg) | 148 | 101 |
| Sodium (mg) | 50 | 45 |
| Citrate (mg) | 166 | 178 |
| Sulphur (mg) | 30 | 31 |
| Iron (ug) | 50 | 85 |
| Copper (ug) | 20 | 20 |
| Zinc (ug) | 350 | 40 |
(Harmon, 1994)
Overall comparison of cow & buffalo milk:
When comparing cow & buffalo milk, the common question is which milk is more suitable or beneficial for consumption? It largely depends on who consumes the milk. In context to adults, buffalo milk is more beneficial as it has higher fat, protein, lactose, minerals, vitamins, etc, which are required in greater quantities for adults. For infants, cow milk is more suitable as it is easier to digest owing to its lower protein, mineral, and fat content (higher % of volatile and soluble fatty acids that have higher digestive properties).
Table 4: General comparison between cow & buffalo milk
| Cow milk | Buffalo milk |
| It has a golden yellow colour due to the presence of carotenoids (yellow pigments) | It has a white to cream colour due to the absence of carotenoids. |
| It has lower vitamin A as carotenoids are the precursor for vitamin A. So, it has both carotenoids and vitamin A. | It has higher vitamin A, as all the precursor (carotenoids) is converted to vitamin A in rumen. |
| It has less iodine. | It has higher iodine. |
| Used in the preparation of paneer, cheese, etc, owing to high protein & fat content and hence give higher yield along with desirable body & texture. | Used in the preparation of Channa and Channa-based products, produces soft and spongy Channa owing to lower mineral contents. |
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Technological properties of cow milk & buffalo milk:
When we discuss technological properties, the most important ones are discussed here. The heat coagulation time (HCT) of milk refers to the time required for the coagulation of milk at 1400C. Buffalo milk has lower HCT owing to its higher minerals (precipitation on heating), protein (Dephosphorylation of casein), and lactose content (Lactic acid formation on heating).
Ethanol stability refers to the stability of milk proteins to coagulation on the introduction of a specific concentration of ethanol (68% for buffalo milk & 72% for cow milk). Buffalo milk has lower ethanol stability owing to its higher calcium content.
 Rennet coagulation time (RCT) of milk refers to the time required for the coagulation of milk in addition to a specified concentration of rennet at a specified temperature(370C). Buffalo milk has lower RCT owing to its higher calcium & protein content.
Table 5: Technological properties of cow and buffalo milk
| Property | Cow milk | Buffalo milk | References |
| RCT (0.02%) | 27.64± 6 min | 36.20± 7.5 min | Prajapati et al., 2017 |
| HCT | 41±3.51 min | 53±4.86 min | Prajapati et al., 2017 |
| Ethanol Stability | 72% | 68% | Â |
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References:
Harmon, R. J. (1994). Physiology of mastitis and factors affecting somatic cell counts. Journal of dairy science, 77(7), 2103-2112.
Garau, V., Manis, C., Scano, P., & Caboni, P. (2021). Compositional characteristics of mediterranean buffalo milk and whey. Dairy, 2(3), 469-488.
Prajapati, D. B., Kapadiya, D. B., Jain, A. K., Mehta, B. M., Darji, V. B., & Aparnathi, K. D. (2017). Comparison of Surti goat milk with cow and buffalo milk for physicochemical characteristics, selected processing-related parameters, and activity of selected enzymes. Veterinary world, 10(5), 477.
Principle of Dairy Chemistry, R. Jenness and S. Patton (1959)
