Milk produced by domestic water buffalo. It is richer in fat and total solids than typical cow milk and is an important dairy milk in several regions.
Water buffalo milk is produced by the domestic water buffalo (Bubalus bubalis) and is the second most consumed animal milk in the world after cow milk. According to the Food and Agriculture Organization of the United Nations (FAO), water buffalo account for a significant share of global milk production, with the vast majority produced in South Asia — particularly India, Pakistan, and Nepal — as well as parts of Southeast Asia, China, Egypt, and Italy.
Water buffalo milk is considerably richer than cow milk. It typically contains 6–9% fat compared to cow milk's 3–4%, as well as higher levels of protein and total solids. This richness gives buffalo milk a creamier, more full-bodied flavour and a characteristic white colour — buffalo milk lacks the beta-carotene that gives cow milk a slightly yellow tint, because buffalo convert all dietary beta-carotene into colourless vitamin A.
The high fat and casein content of buffalo milk makes it exceptionally well suited to cheesemaking. In Italy, it is the traditional and legally protected milk source for Mozzarella di Bufala Campana, a Protected Designation of Origin (PDO) cheese produced in specific regions of southern Italy. In South Asia, buffalo milk is used to produce a wide range of traditional dairy products including paneer, ghee, khoa (reduced milk), and fermented drinks.
Buffalo milk is significantly richer than cow milk. Typical composition of whole buffalo milk:
The higher fat and protein content means buffalo milk provides more calories per serving than cow milk. Its high casein content makes it particularly suitable for producing cheese and other high-solids dairy products, with better yield per litre than cow milk in cheesemaking.
In Italy, buffalo milk is used almost exclusively for Mozzarella di Bufala Campana, a PDO product prized for its soft, moist texture and mild milky flavour. In India and Pakistan, buffalo milk is the dominant milk used for producing ghee (clarified butter), dahi (yogurt), paneer (fresh cheese), and khoa (reduced milk used in sweets). The richness of buffalo milk produces notably more flavourful and creamier fermented dairy products than equivalent cow milk preparations.