Water buffalo ( Bubalus bubalis ) milk is the second most important dairy source worldwide. It is characterized by a higher content of total solids, fat, protein, calcium, and phosphorus than Bos taurus and Bos indicus milk. Its physicochemical properties include high viscosity, buffer capacity, thermal stability, and a lower freezing point, attributes that favor its conservation and industrial processing. Likewise, its lipid profile, rich in triacylglycerides and fatty acids such as palmitic, oleic and stearic, contributes to improving the texture and quality of dairy products, while its exclusive A2 β -casein content, together with high levels of antioxidant vitamins (A, C, E and B12), minerals (Ca, P, Mg, Zn) and bioactive peptides with antioxidant, anti-inflammatory, antihypertensive and immunomodulatory effects, reinforces its potential as a functional food. This review aims to integrate this evidence to provide a unified overview that serves as a basis for future research, technological development, and the optimization of buffalo milk use in nutrition and the dairy industry. Buffalo milk has shown significant anti-inflammatory activity due to the presence of peptides and the reduction of reactive oxygen species. Natural antioxidants present in buffalo milk have been shown to neutralize free radicals and significantly inhibit oxidative activity. Moreover, the presence of protein hydrolysates and α -glucosidase inhibitors can reduce blood serum glucose levels, as well as cholesterols and triacylglycerol levels, suggesting its anti-diabetic properties. Finally, buffalo milk has potential implications on bone metabolism, gastrointestinal health, and antineoplastic processes related to its high content of calcium, presence of lactic acid bacteria, and participation in cytotoxicity and reduced cell viability, respectively.
Mota‐Rojas et al. (Fri,) studied this question.