146 THE OX AND ITS KINDRED 
Accademia dei Lincei^ vol. xx. p. 267. They prove 
that buffalo-milk has a higher nutritive value for the 
human subject than ordinary cow's milk, this being 
due not only to its greater richness in fats and lactose, 
but likewise to its containing a higher proportion of 
albuminoid substances. Buffalo-milk has, however, a 
thick, ropy consistence, probably due to the larger 
percentage of solids it contains, and is therefore not 
pleasant to drink, while it is also less digestible than 
cow's milk. These disadvantages may be done away 
with by converting the richer portion of the milk 
into butter, cheese, etc., which are of excellent flavour 
and easily digestible. 
The chief results of the analysis of buffalo-milk 
compared with that of cow's milk are as follows : In 
the first place, it has only about 81, instead of from 
86 to 87, per cent, of water. On the other hand, it is 
richer in fats to the extent of about one-third (8*25 
instead of 3*5), it contains a larger proportion 
of albuminoids (from 3*65 to 3*90 in place of from 
3*48 to 3*56), it has more lactose (5*06 to 5*20 instead 
of 4-80 to 4*90), and more salts (0*8 to 0*98 instead of 
07 to O'S). 
