Buffalo milk is nearly twice as rich in fat and about 30% higher in total solids than cow milk. Due to differences in the qualitative aspects and physico-chemical properties of milk constituents from those of bovine milk, buffalo milk cheese has certain distinct characteristics. Most of the well-known cheese varieties of the world are normally produced from cow milk.
However, buffalo milk too has been used with considerable success for cheesemaking. In countries where buffalo milk predominates, several cheese varieties are now being manufactured from buffalo milk, which were earlier prepared only from bovine milk. This has given an added impetus to the buffalo cheese industry. It is envisioned that all kinds of quality products would be routinely produced from buffalo milk using standard and proven techniques.