Buffalo milk has high nutritional value.

The results showed that the dry matter content of buffalo milk was18.9%, which was higher than that of black-and-white cow milk and human milk19% and 27% respectively. Protein and fat content are1.5 to 3 times of black-and-white cow milk and human milk, respectively. In terms of emulsibility, only 100 kg buffalo milk is needed to produce 25 kg of cheese, while the same amount of black and white cow milk can only produce12.5 kg. The mineral content and vitamin content of buffalo milk are also better than those of black and white cow milk and human milk, and the contents of iron and vitamin A are 80 times and 40 times higher than those of black and white cow milk, respectively, which is considered as one of the best calcium and phosphorus supplements.

In Guangxi, the main producing area of buffalo in China, the purchase price of fresh buffalo milk per kilogram is 4 yuan, while the black-and-white cow milk is only1.5 yuan-2 yuan; In Italy, the price of buffalo milk is three times that of black-and-white cow milk. At present, the development of buffalo milk series products in the world is mainly located in dairy products with high added value, such as cheese, etc., and it has also been developed into pure milk products or milk-containing beverages such as sterilized milk and yogurt with large market capacity and high quality.