Dairy buffalo production
World milk production has doubled in the last few decades. The last few years have also witnessed a consistent increase in the organized production of milk and meat from buffalo. Buffalo milk, its dairy derivatives, and buffalo meat, are cherished and relished by young and old alike. Buffalo farming is now an almost worldwide phenomenon.
Apart from its growth in the traditional bastions, it is also gaining a foothold in other regions of the world where buffalo rearing was never a traditional activity. In spite of the immense potential of buffalo farming, we seem to know very little about the humble buffalo, its productive capabilities and limitations.
This handbook, developed from an original text written by Mikaela Ståhl Högberg and Ole Lind: Buffalo Milk Production, provides an overview of dairy buffalo production, its scope and its limitations. It describes how improvements in processes and practices – breeding, feeding, milking and management – can have a consequent positive bearing on buffaloproductivity. By increasing awareness of both the potential and the limitations of buffalo milk production, efforts can be focused on developing effective programmes that could help this species to optimize productivity.
It is sincerely hoped that this handbook will provide an illuminating perspective on all aspects of buffalo farming. While researching this project, I was assisted and encouraged by many individuals. I owe my gratitude to them all.
In particular, I would like to thank Dr Ole Lind, DeLaval, Sweden, Prof. Kerstin Svennersten-Sjauna, SLU, Sweden and Prof. Rupert M. Bruckmaier, University of Bern, Switzerland.