It is stated that drinking one cup of buffalo milk a day meets all kinds of nutritional needs. The ratio of protein, vitamin and protein in buffalo milk is superior to that of cow. Lactose (milk sugar) is lower in buffalo milk. Some people react allergic to lactose. This applies to children. Since the lactose ratio in the mandrel column is low, it does not cause allergies in adults and children. It is known that the fat content of buffalo smoked is more than 2 times of other milk. For this reason, the buffalo milk metabolism gives a high level of energy. It is advisable to drink buffalo milk instead of chemically qualified energy drinks. The buffalo milk is very rich in vitamins. Buffalo milk contains twice as much calcium and protein as compared to cow, sheep and goat milk. Moreover, cholesterol is not enough to be tried. Compared to other milk, it contains 58 percent more calcium, 40 percent more protein and less cholesterol. In addition, the amount of alpha-tocopherol as the natural antioxidant source of vitamin E, which is a natural antioxidant source in the buffalo milk, and the activity of peroxidase is 2-4 times higher than other lambs suggests that products such as yoghurt, cream and cheese made from this milk may also be beneficial in diseases such as heart and cancer. The buffalo milk is white in color, as compared to the other lambs. The reason is that the conversion of carotene to vitamin A in the mandarin is higher. It also increases vitamins. Cheese, yoghurt, milk powder produced from buffalo milk is not only white but milk white. Although the fat ratio of buffalo smoked (7-8 percent) is about 2 times higher than other lambs, the cholesterol level is significantly lower than other milk (3.14 mg / g). The amount of protein in the buffalo's milk is high and the efficiency of the proteins is high. From the perspective of mineral content, the buffalo milk is more calcium, iron and phosphorus than the other milk. The fact that various bioprotective agents (immunoglobulins, lactoferrin, lysozyme, lactoperoxidase) are more abundant in buffalo milk makes them superior in special diets and healthy food preparation.