This chapter covers a review of chemical composition and nutrient profile of
buffalo milk; several key physical properties (freezing point, surface tension, electric
conductivity and thermal stability) are described. Regional manufacturing, utilization
and marketing of buffalo milk by-products such as cheese, yogurt, ghee and others are
also described and step-by-step flow charts are presented.
Keywords: Breeds, Buffalo, Buffalo milk by-products, Chemical composition,
Dairy
