Overview and Prospect of Buffalo Milk Production in the World
Young W. Park
Georgia Small Ruminant Research and Extension Center
Agricultural Research Station Fort Valley State University Fort Valley, Georgia 31030-4313 USA
Summary of Annual Milk Production in the World
(1000 tonnes)
-------------------------------------------------------------------------------------------------
Region
Cow
Sheep Goat
Buffalo
Total
Africa
North America
South America Asia Europe Oceania USSR World
Year 1988 % of the world
12,523
85,184
29,119 48,820 172,557 14,209 105,950
468,362 89.39
1,512
-
39 3,665 3,716
86
9,017 1.73
1,990
345
153 3,787 1,663
360
8,299 1.58
1,420
-
36,743
94 -
38,257 7.30
17,445 85,529 29,311 93,015 178,030 14,209 106,396 523,935 100
Year 1997
471,794
% of the world 86.31
8,385 10,592 55,873 1.53 1.94 10.33
546,644 100
Year 2001
493,828
% of the world 84.65
7,808 12,445 69,248 1.34 2.13 11.87
583,339 100\_\_\_\_
Advantages in Raising Buffalo
1. Ability to subsist on a low quality, high roughage diet. 2. Resistance to most internal and external parasites that affect cattle. 3. Generally low birth weight and low incidences of calving problems. 4. Quick and easy calf growth due to the high percentage of butterfat and mild
solids in the dam's milk. 5. Growth rate is comparable to cattle. 6. Meat flavor is comparable to beef with about one half the cholesterol, and less
than one-fourth the amount of fat. 7. Milk, with an average of 8 percent butterfat, is used in the production of
mozzarella cheese and other dairy products, such as ghee. 8. Requirements for fencing, handling equipment, immunizations, and health
programs are similar to those of cattle. 9. Ability to thrive in the United States, with swamp buffalo best kept in the
southern states and the river buffalo ranging throughout the country.
INTRODUCTION
• There are 165.7 million buffaloes in the world, and India possess the highest buffalo population of 94.1 million (FAO 2002).
• FAO data also showed that the buffalo milk production increased during 1982-2001 by 58.2% in the world and by 57.9% in Asia.
• Increases in buffalo milk production in India, Pakistan, China and Italy for th e same period was 59.0, 37.0, 63.5, 154.8 %, respectively.
• The contribution of buffalo milk production to the dairying in Asia is 96.8 per cent.
• India has the highest volume of buffalo milk production followed by Pakistan, China and Italy with contribution of 65.9, 25.2, 3.83 and 0.23 percent, respectively.
• Latin America is emerging as a predominant area for buffaloes with largest concentration in Brazil.
TYPES OF BUFFALO
1. Swamp buffaloes are from China, Southeast Asia, Philippines, and Indonesia. These animals are used primarily for draft purposes and have broad, wide horns, a chevron on the chest, legs lighter in color, and larger hooves.
2. River buffaloes are from India and Pakistan. These animals are used primarily for dairy products and meat production, have tightly curled horns, and hold their heads high.
INTRODUCTION-Cont’d
1. Buffaloes in South America:
a) Buffaloes were imported into Brazil in 1902. b) These buffaloes were river type. Later on swamp buffaloes known
as Carabao were also introduced. c) Indian breeds of Murrah and Jafarabadi were introduced later on in
1918 to 1921. d) Mediterranean buffaloes were introduced from Italy. Most of the
buffaloes are left on ranches under an extensive range system. e) Semi-intensive rearing is formed only on dairy farms where selective
breeding is practiced.
2. Buffaloes in Caribbean:
a) Similarly buffaloes were introduced in Columbia, French Guiana, Guyana, Trinidad, Peru and Surinam.
b) In Caribbean countries, the buffaloes were first introduced by Sugar companies as draught animals in early nineteens.
C) Later on they were also used as meat animals.
INTRODUCTION-Cont’d
3. Buffaloes in South East Asia: a) The water buffalo is an economically important animal in Thailand both for draught and meat purpose. b) The swamp buffalo does not produce sufficient milk to allow it to be classified as a milk animal but is regarded as an excellent meat type. c) Water buffalo in Philippines are classified into swamp and river type. d) The river type is exemplified by the Indian and sub-continent breeds, which is considered under dairy category because it possesses high genetic capacity for milk production. e) Most of the water buffaloes in Indonesia are the swamp type and widely used as draught animals.
4. Buffaloes in Europe: a) Buffaloes in east Europe are found in Greece, Albania, Yugoslavia, Bulgaria, Romania, Hungary and Italy. b) The European buffaloes are usually black, dark grey, grey black, c)bInlamckabnryocwonu,ndtarireksbwrohwiten manadrksslaatreebfolaucnkdinoncothloeurh.ead, lower legs and tail tips. d) In European buffaloes, milk production is of primary importance followed by a meat production from the culled animals including surplus young males.
6 oz. cups - see flavor list below
Get Your Daily Dose of Omega-3
Total milk production by species in the period of 1980-2001 and relative proportion for each
continent within species.
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_ \_\_
Year
1980
2001 Change, % World, % World,%
1,000 MT 1,000 MT 2001-1980 1980
2001 .
Goats
7,236 12,455 + 72
100 100
Sheep
7,980 7,808
-2
100
100
Buffalo 27,491 69,248
+152
100
100
Cow
423,034 493,828
+ 17 100
100
All m(FAilOk, 198466, 520,7024)1 583,339
+ 25 100
100 .
Year World Africa Egypt Asia Bangaladesh Bhutan China India Iran Iraq Malaysia Myanmar Nepal Pakistan Philippines Sri Lanka Turkey Viet Nam Europe Bulgaria Italy
Production of Buffalo milk in the world
1989-1991
1999
2000
43777
65990
68177
1261
2018
2030
1261
2018
2030F
42434
63802
65975
22F
22F
22F
3
3
3
1907F
2600F
2650F
28717
43000
44550
121
214
226
24F
26F
27F
10
7
7
93
109
111
601
744
760
10672 4
16910
17454
61
70
68
175F
66F
66F
24
30
30
82
169
172
19
11
12
62
158
160F
Source: FAO (2002) ; F = estimate
2001 69248 2051 2051F 67028 22F
3 2650F 45650 155F
27F 7 114 781
17454F
68F 66F 30 170 12F 158F
Murrah Female Buffalo
Surti Female Buffalo
Jaffrabadi Female Buffalo
Average composition (%) of milk from different species
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
Milk nutrient Buffalo Cow Sheep Goat Human
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
Fat
7.0
4.3 6.0 4.5 3.5
Protein
4.0 3.4 4.8 3.8 1.9
Lactose
5.1
4.8 5.0 4.7 6.5
Minerals
0.8
0.7 0.9 0.8 0.2
SNF
9.8
9.0 10.3 9.0 7.3
Total solids 16.7 13.3 16.3 13.5 12.1
\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_\_
Pandya and Khan (2006)
Dominic Buttner for The New York Times
Hans Bieri on his dairy farm in Schangnau, Switzerland, with the water buffaloes he imported from Romania for their rich milk, which he uses to make mozzarella cheese.
Difficulties making in Cheddar cheese from buffalo milk
1. Slow development of acidity 2. Shorter renneting period 3. Low moisture retention in cheeses 4. Hard, dry, crumbly and corky body and
texture 5. Slow flavor development 6. Higher fat losses in whey 7. Slower proteolysis 8. Higher curd tension
Manufacture of buffalo milk Mozzarella cheese
1. The conventional approach or “starter culture method” involves fermentation of milk by starter cultures, rennet coagulation, separation of curd, stretching and brining of the product.
2. The other procedure referred as “direct acidification technique” involves addition of acids instead of starter culture before renneting. (Addition of 1.6-3.5 ml of HCl or 2-4 ml acetic acid per liter of buffalo milk gives the desired pH at 6-8oC ).
Manufacturing Procedure of buffalo milk Mozzarella cheese
1. Buffalo milk is standardized to casein: fat ratio of 0.7:1, and pasteurized at 72oC/ no holding.
2. The milk is inoculated with 2% starter culture of Streptococcus thermophilus and Lactobacillus bulgaricus (1:1).
3. Then incubated at 37oC for 40-45 minutes, until an acidity of 0.01 to 0.02% lactic acid develops.
4. Rennet is added at 37oC, and the milk allowed to set for about 30-45 minutes. 5. The curd is cut and cooked with the whey at 40oC for about 2 h and 30 min
until an acidity of about 0.4% lactic acid is developed. 6. After draining of the whey, 2.5-3.0% sodium chloride is added, and the curd
immersed in boiling water for 4-5 minutes. 7. The curd is then plasticized, manually or mechanically at 85-90oC and
shaped into balls or rectangular blocks. 8. The product is immersed in pasteurized cold water at 4-5oC for 2 hours, and
finally packaged in polyethylene bags or other suitable packages and stored at 5-8oC
Effects of Management Conditions on Buffalo Milk Yield and Reproduction
• Milk yield in buffaloes decreases with high ambient temperature. • The daily milk yield was improved from 0.75 to 1.00 kg by splashing water
twice daily before milking (Sinha and Minett, 1947). • Splashing water reduced the body temperature by 0.4oC. • Providing wet screens around the shed improved the feed consumption and
milk yield by 44 and 29%, respectively. • In India, the conception of buffaloes has been reported as 63 per cent, much
lower than cows. • Buffaloes in India and Pakistan are characterized by seasonal pattern of
calving. The peak calving season is from August to October. • The marked seasonality of buffalo milk production may be attributed to the
scarcity of green fodder during Summer (April to June). • High environmental temperature shorten the estrous period in buffaloes. • In India, the average daily milk yield of buffaloes is usually 7-10 kg. The dry
matter intake in lactating buffaloes is 90-125 g per kg W0.75.
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