Cow's milk allergy, Buffalo milk cheese ok?

Question

Does anyone with a cows milk allergy know anything about buffalo cheese.

I am wondering if anyone knows if there is a difference between cows milk and buffalo milk, do they have the same proteins? Are they of similar make? I AM EXTREMELY allergic to ALL (cow) dairy products but am really missing cheese. I can tolerate alittle goats milk cheese occasionally and am wondering if buffalo would be the same. Any advice would be great.

I know that I don't need milk but I LOVE cheese. For 30 years I could eat anything I wanted and then suddenly developed a LIFE THREATENING allergy to dairy but I still love cheese. All of my favorite foods, like lasagna and pizza are now off limits as I might die if I eat them. So I am looking for alternatives, and wondering specifically about buffalo cheese.

Answer 1

It is highly recommended that you avoid goat, sheep, buffalo based milks and milk products as the proteins are just too similar.

"In vitro studies shows extensive cross-reactivity among sheep’s, cow’s, and goat’s milk and among cow’s, ewe’s, goat’s, and buffalo’s milk, with no significant binding to camel’s milk. 92% of 26 patients with cow’s milk allergy reacted to goat’s milk during oral challenge. However, only 4% of 25 children with cow’s milk allergy rteacted to mare’s milk."


This link also has a handy chart at the bottom:http://www.allergyclinic.co.nz/guides/42.html

Answer 2

Hi,

I have a cow milk allergy - not life threatening, i get this nasty rash. Anyway, i can eat sheep and goat AND buffalo cheese with no problem. Manchego is a great chedder alternative, and make pizza with real mozzerella and you should be golden!!

Best of luck, i HATED giving up cheese until i realised that it was only cows that i had the problem with.

Answer 3

Mozzarella Allergy

Answer 4

Goat's milk is supposed to be the ticket for people who have a problem with cow's milk. However, why would someone want to drink something that nature intended for babies? You certainly don't need milk. Humans are the only animal that drinks milk after infancy. You have to ask yourself why is that? You certainly don't need the nutrients. ALL other animals do just fine without milk. And don't give me that stuff about vitamin D and calcium. There's plenty of that in other foods. Listen to your body... milk is not good for you or anyone else. Sources:
Milk facts:
http://www.notmilk.com/d.html
http://www.notmilk.com/tudrmac.html
http://www.rense.com/general63/ddia.htm
http://www.sciencenews.org/pages/sn_arc99/6_26_99/fob2.htm
http://www.nlm.nih.gov/medlineplus/ency/article/002448.htm
http://www.strongbones.org/
http://www.nature.com/ejcn/journal/v59/n3/abs/1602086a.html
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=15910636&dopt=Abstract

Answer 5

1

Answer 6

I LOVE Buffalo Milk!!!!!!!!!!!!!! I've grown up in India and sometimes I went to my grandma's village where they kept a few buffaloes. When she milked her cow, I literally lay underneath the udders while she milked and the milk landed right in my mouth lol. It was a lot of fun and fresh buffalo milk is the greatest! It's thick and creamy, which I love. Cow milk is a thinner.

No difference in nutritive value: There is practically no difference in the nutritive value and digestibility of milk and milk products obtained from cow and buffalo milk.

Lower cholesterol content: Significantly, cholesterol content of buffalo milk is 0.65 mg/g as compared to the corresponding value of 3.14 mg/g for cow milk.

More proteins: Animal bioassays have shown the Protein Efficiency Ratio (PER) value of buffalo milk proteins to be 2.74 and that of cow milk as 2.49. It will be seen that buffalo milk has about 11.42 per cent higher protein than cow milk.

More important minerals: Buffalo milk is also superior to cow milk in terms of important minerals, namely calcium, iron and phosphorus which are higher by 92 per cent, 37.7 per cent and 118 per cent respectively than those present in cow milk.

More vitamin A: Buffalo metabolizes all the carotein into vitamin A, which is passed on to milk as such.


More viable commercially: Buffalo milk is commercially more viable than cow milk for the manufacture of fat-based and SNF-based milk products, such as butter, ghee and milk powders because of its lower water content and higher fat content. Most significantly, the lower cholesterol value should make it more popular in the health conscious market. By the virtue of greater opacity of casein miscelles, coupled with higher levels of colloidal proteins, calcium and phosphorus, buffalo milk is more densely white and has superior whitening properties as compared to cow milk. Therefore, unlike the cow milk (which is pale-creamish yellow in color) and cow milk fat (which is golden yellow in color), buffalo milk is distinctively whiter. UHT-processed buffalo milk and cream are intrinsically whiter and more viscous than their cow milk counterparts, because of conversion of greater levels of calcium and phosphorus into the colloidal form. Buffalo milk is, therefore, more aptly suitable for the production of tea and coffee whiteners than cow milk.Higher innate levels of proteins and fat render buffalo milk a more economical alternative to cow milk for the production of casein, caseinates, whey protein concentrates and a wide range of the fat-rich dairy products.

Better whey proteins: Proteins of buffalo milk, particularly the whey proteins, are more resistant to heat denaturation as compared to the cow milk proteins. Dried milk products prepared from buffalo milk exhibit higher levels of undenatured proteins when processed under similar conditions. In general, the reconstitution behavior of dried milk products made from buffalo milk is indistinguishable from those made from cow milk. However, dried buffalo milk may be preferred over dried cow milk for those technological applications where higher levels of undenatured whey proteins would be more desirable.
Better cheese: Cheese made from buffalo milk displays typical body and textural characteristics. More specifically, where chewing and stringing properties are specially desired as in the case of Mozzarella cheese, buffalo milk is technologically preferable over cow milk. In Italy, recently legislation has been introduced to restrict use of term "Mozzarella" only to those products exclusively made from buffalo milk (without admixture with cow milk). Certain traditional cheese varieties, such as paneer in India or pickled cheeses from the Middle-East countries, are best made from buffalo milk.

Better health foods: The presence of higher levels of various bioprotective factors, such as immunoglobulins, lactoferrin, lysozyme, lactoperoxidase as well as bifidogenic factors, render buffalo milk more suitable than cow milk for the preparation of a wide range of special dietary and health foods

Anyways, I hope this helps and you should be glad you're allergic to cow products because buffalo milk/products are awesomeeeeeeeeee!

Good luck!