Buffalo milk is not popular type of milk and it is not used everywhere in the world. But this type of milk also many health benefits such as protect the heart, lower blood pressure, stimulate circulation, build strong bones and promote growth.
Buffalo milk has relatively lower cholesterol but then again more calories and fat in comparison to cow’s milk. Buffalo milk is prominently utilized in South Asian countries considering India, China and Pakistan being the largest producers. Since it is extremely nutritional, it is richer in calcium and protein than cow’s milk, and has less cholesterol and sodium. Buffalo milk is wonderful for healthy bones, dental health and cardiovascular health. It is also a good source of minerals, such as magnesium, potassium and phosphorus. Buffalo milk also has much higher Vitamin A content than cow’s milk (which is what gives it its milky white color, as opposed to creamy yellow).
Buffalo milk has many benefits for cooking. It is rich in fat, which is what makes it so creamy and thick. It also preserves longer than other milk varieties, and is more heat resistant (perfect for our Southeast Asian heat!). Buffalo milk produce is also high yielding, so although buffalo produce less milk, each liter goes much further in the kitchen.
Apart from their sweet taste, buffalo milk is a good source of nutrients, vitamins and minerals. Consuming 244 gram of buffalo milk offers 16.81 g of Total Fat, 412 mg of Calcium, 285 mg of Phosphorus, 0.88 µg of Vitamin B-12, 0.329 mg of Vitamin B2, 129 µg of Vitamin A, 9.15 g of Protein, 76 mg of Magnesium, 0.112 mg of Copper, 0.127 mg of Vitamin B1 and 12.64 g of Carbohydrate. Moreover many Amino acids 0.129 g of Tryptophan, 0.444 g of Threonine, 0.495 g of Isoleucine, 0.893 g of Leucine, 0.683 g of Lysine, 0.237 g of Methionine and 0.117 g of Cystine are also found in 244 gram of buffalo milk.