Dairy Farming Project Report

The  importance of food science and technology for improving  the human beings quality of life is highlighted by the rising  search for  healthy  food, with high nutritional  value,  available  and accessible to people. With this, the investigation of alternative food sources has been the subject of extensive researches in the last decades. Buffalo's milk is promising in this context, since it  has  a superior nutritional value due to the high levels of fat,  protein  and minerals (specially calcium  and  phosphorus), that  can be consumed in natura and may be used as  raw  material for  producing  diary  products, varying in  accordance to each regional  culture1,  2  savu. Moreover,  buffalos  are  extremely rustic and demonstrate a high adaptation capacity, being able  to survive  in  diverse environments with huge  weather  variations, relief  and  vegetation,  so growing them  is  very  economically feasible. More  than  Five  percent of the  world's  milk   comes from  Buffaloes. Buffaloes milk is used in much the same  way  as cow's milk.  It is high in fats and total solid, which gives it a rich  flavour.   Many  people prefer it to  cow's  milk  and  are willing to pay more for it. In India, where in Mumbai area   alone  an estimated  10,000  new  born calves  starved  to death  each  year through  lack  of milk.