Cattle breeds have a striking effect on meat and fat color,
muscle structure and meat physiology (Waritthitham et al.,
2010; Xie et al., 2012), as well as their product (milk).
Because of genetic background, milk from different cattle
breeds holds distinct composition profiles (Poulsen et al.,
2012). The nutritional value of buffalo milk was higher than
that of Holstein cow milk (Lindmark-Månsson et al., 2003;
Benincasa et al., 2008; Maurice-Van Eijndhoven et al.,