Aschaffenberg and Drewry1,2 demonstrated by paper electrophoresis at pH 8.6 that β-lactoglobulins of cow's milk (sometimes described in the literature as bovine (β-lactoglobulin) occurred in two different forms, β-lactoglobulin A and β-lactoglobulin B. The milk of individual animals contained either both or only one of these components, and the formation of these proteins by the mammary gland was genetically controlled. These observations led to the present work on the whey proteins of buffalo's milk, which is widely consumed in India and other eastern countries, to see whether such a possibility existed among this species of animal.