Phospholipids are lower but cholesterol and saturated fatty acids are higher in buffalo milk. Studies have shown that the digestibility is not adversely affected by this. Normally the protein in buffalo's milk contains more casein and slightly more albumin and globulin than cow's milk. Several researchers have claimed that the biological value of buffalo milk protein is higher than that of cow's milk, but this has not been proved conclusively. The mineral content of buffalo milk is nearly the same as that of cow's milk except for phosphorus, which occurs in roughly twice the amount in buffalo milk.
Buffalo milk tends to be lower in salt.
Buffalo milk lacks the yellow pigment carotene, precursor for vitamin A, and it's whiteness is frequently used to differentiate it from cow's milk in the market. Despite the absence of carotene, the vitamin A content in buffalo milk is almost as high as that of cow's milk. The two milks are similar in B complex vitamins and vitamin C, but buffalo milk tends to be lower in riboflavin. The richness of buffalo milk makes it highly suitable for processing. To produce 1 kg of cheese, a cheese maker requires 8 kg of cow's milk but only 5 kg of buffalo milk.