Buffalo milk is produced by the domestic water buffalo (Bubalus bubalis) and is biochemically similar to other mammalian milks, containing casein fractions, whey proteins, and bioactive peptides. Key protein components include alpha- and beta-caseins, beta-lactoglobulin, alpha-lactalbumin, and peptide fragments such as beta-casomorphins; some of these share sequence similarity with bovine milk proteins. Historically consumed in regions where buffalo dairy is common, buffalo milk has been studied for its nutritional and functional properties. From an immune-testing perspective, its proteins can act as antigens that elicit antibody responses measurable as IgA (mucosal) and IgG (systemic) reactivity, reflecting prior exposure or immune recognition rather than a single clinical outcome.

Elevated antibody reactivity to buffalo milk proteins may indicate a measurable immune recognition of those dairy proteins—this can reflect prior ingestion, mucosal exposure, or systemic immune activation. Higher IgA could point toward stronger mucosal immune engagement in the gut, while higher IgG may reflect systemic immune exposure or memory. Low or absent reactivity can indicate limited immune recognition, less recent exposure, or relative immune tolerance to buffalo dairy proteins. Interpretation should always be done in the context of the full Food Zoomer report, other dairy peptide markers, clinical history, and symptom patterns, since cross-reactivity with cow or goat milk proteins is possible.

Buffalo milk proteins are included in Food Zoomer to capture antibody responses specific to buffalo dairy within the broader dairy domain. Measuring IgA and IgG to these proteins helps identify whether immune activity clusters around certain dairy sources, improving pattern recognition and supporting more personalized dietary decision-making within the panel.