Dairy
Murrah
A tier
Murrah is the jet-black, tightly curled-horn dairy buffalo of northern India, and the global reference for high-yield buffalo milk. The milk is brilliantly white, very high in fat and solids-not-fat, with a rich, slightly sweet flavour that makes exceptional khoa, gulab jamun bases, mozzarella-style pasta filata, and thick yoghurt (dahi). Compared with cow’s milk it foams differently, drinks heavier, and browns faster in reduced sweets. Murrah genetics underpin upgraded buffalo herds from India to the Balkans and Latin America. If a plant wants maximum buffalo-milk solids, Murrah or Murrah-cross is the usual answer.
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Characteristics
Preparations
Traits
History
Haryana and neighbouring tracts fixed the Murrah as a superior milch buffalo.
Government farms recorded Murrah yields that set national dairy-buffalo standards.
Artificial insemination spread Murrah bulls across India’s buffalo belt.
Export of Murrah genetics supplied dairy-buffalo projects worldwide.