The carabao is a swamp-type domestic water buffalo (Bubalus bubalis) found in the Philippines. Water buffaloes were probably introduced to the Philippines by Malay immigrants around 300 to 200 BCE. It is considered the national animal of the Philippines.
From the first sip, there is a recognizable similarity in the flavor profile between cow and carabao’s milk, with the carabao’s milk being slightly creamier. While cow’s milk is still the go-to for everyday dairy intake, carabao milk has kept a firm place by making it a sought-after dairy ingredient.
Carabao’s milk is richer and creamier compared to goat’s and cow’s milk due to its high content of milk fat which is a good source of energy that unknowingly among Filipinos, this dairy product produced by carabao could be the solution to the alarming malnutrition problem among their children, it said in a statement reaching here over the week.
Like most fresh milk, carabao’s milk also spoils easily. As such, the PCC recommends three steps to maintain the freshness of carabao’s milk.
The first thing to do is to store the fresh milk inside an ice box or refrigerator immediately after milking. Then, the fresh milk must be pasteurized or cooked to kill the microbes and for it to be safe to drink.
Finally, it must be stored properly. If not consumed completely, fresh milk must be stored in an ice box or refrigerator to control the spread of microbes that are not killed during the pasteurization process.
Carabao’s milk can also be processed into chocolate-flavored milk, pastilles de leche or milk candy, kesong puti (white cheese), milk-o-jel, condensed milk, cheese spread, ice cream, mozzarella, or rennet (coagulated milk).
Presently, the Philippines imports 98 percent of its milk and other dairy products requirements. “We pay foreign dairy farmers millions of dollars each year,” the PCC said.
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