Products derived from fluid bubaline milk, such as butter and ricotta, frescal andmozzarella cheese, have outstanding attributes in terms of product quality andhealth benefits. Other products, such as fluid milk or ghee, have been adapted bysome Countries in order to satisfy local market preferences and specific humannutrition demands. In all cases, fluid buffalo milk and its by-products provideexcellent nutrient profiles and unique attributes for human nutritional needs; thistranslates into a wide range of products with high palatability, outstanding cheeseyield, and unique health benefits. This chapter covers a review of chemical composition and nutrient profile ofbuffalo milk; several key physical properties (freezing point, surface tension, electricconductivity and thermal stability) are described. Regional manufacturing, utilizationand marketing of buffalo milk by-products such as cheese, yogurt, ghee and others arealso described and step-by-step flow charts are presented.

Fil: Sansinena, Marina Julia. Pontificia Universidad Católica Argentina "Santa María de los Buenos Aires". Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Fil: Zava, Marco A.. No especifíca;