This is due to the higher fat content. The taste of buffalo milk is very mild, smooth, velvety. In terms of sweetness, it is similar to cow's milk. Thanks to the presence of a natural enzyme - peroxidase - it stays fresh longer.
Buffalo milk has a higher calorific value than cow's milk. But more fat in this milk does not mean that it is negative - two-thirds of them are mono- and polyunsaturated fatty acids. Especially important is the high level of conjugated linoleic acid, which has anti-inflammatory and heart-protective properties.
Buffalo milk contains large amounts of tocopherol - a form of vitamin A, as well as valuable mineral salts, especially phosphorus, magnesium, potassium, calcium and iron. Moreover, it is a good source of protein and B vitamins (B1, B2, B3 and B12).
