Dairy
Buffalo
Buffalo milk comes from water buffalo and is richer in fat and milk solids than typical cow’s milk—foundational for mozzarella di bufala, many South Asian sweets, and thicker drinking milk in producer regions. Colour is very white; flavour is slightly sweet and full without the yellow tint of cow cream. Use it where high fat and stretchy cheese curd matter. It cultures and sets firmly. Less common in northern retail but standard in Italy’s Campania and across India and Pakistan for specialty dairy.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.4 g
- Saturated Fat 5.89 g
- Trans Fat 0.3 g
- Monounsaturated Fat 3.02 g
- Polyunsaturated Fat 0.31 g
- Cholesterol 31.6 mg
- Sodium 76.5 mg
- Salt 0.21 g
- Total Carbohydrate 4.88 g
- Dietary Fibre 0 g
- Total Sugars 4.81 g
- Complex / starch 0 g
- Protein 8.08 g
- Water 68.4 g
- Energy 152 kcal
- Water 68.4 g
- Carbohydrates 4.88 g
- Sugars 4.81 g
- Protein 8.08 g
- Fat 10.4 g
- Saturated Fat 5.89 g
- Monounsaturated Fat 3.02 g
- Polyunsaturated Fat 0.31 g
- Omega-3 0.03 g
- Trans Fat 0.3 g
- Vitamins 29.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.04 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.39 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 7.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.5 µg
- Vitamin E 0.09 mg
- Vitamin K 0.5 µg
- Minerals 456 mg
- Major Minerals 455 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 31.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.04 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.39 · vitamin-b6: 0.05 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 7.6 · vitamin-d: 0.5 · vitamin-e: 0.09 · vitamin-k: 0.5 ·
Minerals
Buffalo of Milk: composition reflects this culinary part relative to the whole ingredient.
History
Water buffalo dairying developed across South Asia and later the Mediterranean.
Buffalo mozzarella from Campania became an internationally recognised cheese style.