Milk composition and factors affecting it in dairy Buffaloes: A review

Abstract

Dairy buffaloes are higher in milk composition traits. For increasing the productivity of dairy animals, augmenting lactation milk yield has been emphasized, however, the other aspect of milk production i.e. milk constituents such as fat, protein, solid-not-fat, lactose, total solids and casein %, especially β-casein A1 and A2 have so far received little attention in breed improvement programmes. The nutritive value of the milk is based on its component. Nowadays, milk pricing system is also based on the percentage of milk composition, mainly fat, snf, A1 and A2 beta-casein. This change has occurred due to increased awareness of the nutritive values of milk proteins like A1 and A2 beta casein, Omega-3 fatty acid and other non-fatty constituents, in particular minerals like calcium, magnesium and vitamins.