Group

Buffalo milk is known for its rich texture, higher fat content, and creamy flavor compared to cow’s milk. Widely consumed in parts of South Asia, the Middle East, and Mediterranean regions, it forms the base of various dairy products such as paneer, yogurt, and traditional sweets. Its composition includes elevated levels of calcium, protein, and certain vitamins, which contribute to its appeal among households seeking nutrient-dense options. Dairy farming practices for buffalo herds often differ from cattle systems, requiring specific feeding patterns, water access, and climate considerations to maintain productivity and animal welfare.

Processing techniques influence the taste, shelf life, and versatility of buffalo milk products. Artisanal cheesemakers value its thick consistency for crafting mozzarella-style cheeses, while local cooperatives manage collection and pasteurization for broader distribution. Consumption patterns are shaped by cultural preferences, seasonal availability, and household purchasing power. In many rural areas, buffalo rearing remains an important source of…