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Abstract
Milk is major component in human diet all over the world, it was considered as complete food for human from birth to senility, as it contains all the nutrients required for growth and maintenance of the body health (Hahn, 1996 and Jay, 2000). Milk of cattle, buffalo, goat, sheep and camel contains almost same but varying concentration of the chemical constituents. Milk differs widely in composition due to different factors including species of animal, breed, individuality, stage of lactation, frequency of milking, age, seasonal variations, feed, interval of milking, disease and abnormal conditions and administration of drugs and hormones (Ensminger, 1993). Cow’s milk has long been considered a highly nutritious and valuable human food, and is consumed by millions daily in a variety of different products. Its nutrient composition makes it an ideal medium for bacterial growth, and therefore it can be considered one of the most perishable agricultural products because it can so very easily be contaminated (Bryan, 1983; Bramley & McKinnon, 1990 and Heeschen 1994). Buffalo’s milk receives increasing research interest and investment in various countries, owing mainly to its attractive nutrient content (Amarjit & Toshihiko, 2003). Buffalo is the second most important dairy species in the world. Egypt is among the largest producer countries of buffalo milk, with both buffalo herds and buffalo milk production listed forth worldwide in 2008, after those of India, Pakistan and China (FAOSTAT, 2008).