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Buffaloes have been studied in relation to the exclusive use of their milk for the manufacture of high-quality dairy products. Despite cow milk proteins having been extensively studied, there is still a substantial lack of characterisation on proteins fractions from Romanian buffalo milk. We report here a detailed protein analysis of buffalo skim milk, whey and whole milk protein fractions in comparison with values gathered from cow milk protein analysis. Major protein components, i.e. β- caseins, k-caseins, α-lactalbumin and β-lactoglobulin, were characterized through HPLC with the subsequent amino acids (GS) providing a scientific basis to coagulation/cheese making processes used in dairy productions. The mean data collected from the samples of buffalo milk were compared using the Origin 8.5 program, ANOVA test. The Romanian buffalo milk proved to be a high value raw material for further processing into dairy products, with more essential amino acids than cow milk. It is further suggested that buffalo milk should be considered as functional food through protein input in human diet.

Keywords: buffalo, proteins, k-caseins, β- caseins, amino acids.