milk of cow vs buffalow

ya there is a bit of difference as they both are good for us but the buffalow milk is very fatty where as the cows milk is very good and is less fatty compared to buffalows.

cow's milk is the best buffalow milk is high in fats...

Cow's milk provides 67kcl and buffalo milk provides 117kcl of energy per 100 ml. The protein content of cows and buffalo milk is about 3.2gm and 4.25gm per 100ml respectively. The milk proteins mainly consist of casein (about 80%) and whey (about 20 %). The proteins of milk are of a high biological value. The limiting factor of milk is that it lacks sulphur containing amino acids as compared to egg proteins. In cows milk Casein combined with calcium exists in milk in colloidal form and this is known as caseinogen. Fermentation of milk or the addition of rennet leads to precipitation of insoluble calcium caseinate curds. There is a higher proportion of calcium and casein in animal milk and hence the curds are harder and more difficult to digest than human milk. Cow's milk contains practically half the fat content of buffalo milk. Fat is in the form of glycerides in emulsified form which can be separated by allowing milk to stand for some time after boiling, the fat rises to the surface as cream. In diaries the fat is separated by centrifugation. Two third of fat in milk is saturated and one third is unsaturated. The fat of cow's or buffalo milk is poor source of essential fatty acids. The main sugar present in milk is lactose. It is less sweet than cane sugar. The lactose contents of cow's and buffalo milk vary from 4.5 to 4.9%. The intestinal enzyme lactase digests lactose. Cells situated at the tip of intestinal villi produce the lactase. These cells get damaged early during a bout of diarrhoea especially in younger children. This result in lactose intolerance resulting in acidic diarrhoea usually associated with redness of perianal region. Lactase deficient patients may tolerate milk with cereals or cooked as custard better than liquid milk. Lactose is easily fermented by lactic acid bacilli and is used to produce fermented milk that can be kept for longer period than fresh milk and imparts various flavours to milk products. Lactose favours the absorption of calcium and phosphorous and the synthesis of some B complex vitamins in the small intestine. Source: http://www.bawarchi.com/health/milk1.html http://en.wikipedia.org/wiki/Milk To know more please visit the above links.

well are you sure buffalow has a milk !? well i never drink it , seems different taste