The article details several key differences in buffalo management that make this model successful. Buffalos are described as “masters of roughage,” capable of thriving on diets that include almond hulls and rain-damaged hay, feed that cows typically wouldn’t consume. This feeding efficiency, along with their natural resistance to mastitis, a common dairy cow ailment, showcases how these animals are uniquely suited for certain production environments.

A crucial piece of data journalism from the article is the superior nutritional profile of buffalo milk. It is significantly higher in both butterfat and protein than traditional cow’s milk, making it ideal for a range of high-value products. This richness allows the farm to supply different markets across Australia, where the milk is used to create popular items such as mozzarella, ghee, yogurt, and a clotted cream called kaymak.

The farm’s forward-thinking approach also extends to its sustainability practices. The article notes that the operation is working to become energy self-sufficient by doubling its solar power capacity and adding batteries. This commitment to renewable energy and a closed herd system, free of chemicals and antibiotics, aligns with growing consumer demand for responsibly produced foods.