New food sources on the domestic marke

In this study we aimed to determine the qualitative differences between buffalo milk and cow milk and to carry out a sociological survey to accumulate information on the consumption of buffalo milk and its derivatives. Milk obtained from cows and buffaloes, which are kept under the same conditions in a livestock unit in the Republic of Moldova, served as research material. Milk quality analyses, carried out by standard laboratory methods, revealed that buffalo milk has a much higher fat (9.50%) and protein (7.18%) content than cow milk (4.24% and 3.76% respectively). The content of lactose, mineral salts and dry matter in buffalo milk is also higher than in cow milk. Therefore, the nutritional value of buffalo milk is higher in all parameters. The sociological survey revealed that: most respondents prefer to consume cow milk; their don't know buffalo milk products and neither do local producers. Among those who consume buffalo milk products, they mentioned Buffalo Mozzarella cheese in the first place, followed by yogurt, semi-hard cheese and drinking milk. For a successful market launch of buffalo milk products, we recommend producers to carry out promotion campaigns and tasting events. Through this, buffalo milk products will be visible to consumers, and local consumers in turn will be more receptive.