Characterization of some milk components, function of lactation, in buffaloes

This study aims to analyze the main milk components function of lactation. The followingcomponents were analyzed: fat, protein, lactose, non-lipid dry matter, density, and pH. In our studythese components are influenced by the specific reference seasonal conditions. The average fat percentin milk frames within: 7.23-8.89%; protein 5.17-5.42% and lactose 4.19-4.94%.