BUFFALO MILK AND CHEESE
Worldwide, buffalo milk is the second most produced milk in the world after cow’s milk and contains 58% more calcium, 40% more protein and 43% less cholesterol than cow’s milk. Milk analyses
The other important benefit of buffalo milk is a better ratio of 6:ω3 (lower amounts of omega 6 and higher amounts of omega 3 fatty acids) which, compared to cows’ milk, makes it more favourably balanced with regard to human nutrition. There are reports that approximately equal amounts of these two fats in the diet result in lower risk of cancer, cardiovascular disease, autoimmune disorders, allergies, obesity, diabetes, dementia, and some mental disorders.
Most people who tasted buffalo milk prefer it to sheep, goat and even Jersey milk – the taste is very clean and delicate, beautifully smooth and velvety. The colour of buffalo milk is distinctly white – that is due to yellow pigment, carotene, being more completely transformed to retinol (Vitamin A).
They will work towards implementing the best available farming practices at Burraduc and further developing the farm to promote the innovative technologies, environmentally friendly agriculture and traditional buffalo milk cheeses.
Their aim is
Burraduc not only has lush pastures and
To keep up with Burraduc Farms activities and progress visit: Burraduc Farm Facebook Page