| Foreword | p. 1 |
| Introductory Remarks | p. 5 |
| Introductory Remarks | p. 6 |
| Introductory Remarks | p. 7 |
| Introductory Remarks | p. 8 |
| Introductory Remarks | p. 9 |
| Introductory Remarks | p. 10 |
| Introductory Remarks | p. 11 |
| Introduction: Food quality for the international market | p. 15 |
| "Starter" and "protective" cultures of lactic acid bacteria for technological valorization of buffalo milk | p. 17 |
| Tradition and innovation in the "Mozzarella di Bufala Campana cheese" production | p. 23 |
| The primary structure characteristics of the buffalo caseins and analytical applications for the "Mozzarella di Bufala Campana cheese" genuiness defense | p. 41 |
| Buffalo milk products in the Mediterranean Area | p. 47 |
| The yoghurt production in Egypt | p. 59 |
| Introduction: Buffalo Meat | p. 75 |
| The situation of the meat products in the Mediterranean Area | p. 77 |
| The typical products in Asia | p. 85 |
| The typical products in South America | p. 93 |
| The buffalo production in the Amazon Valley | p. 99 |
| The typical products in Eastern Europe | p. 109 |
| Identification of cellulotytic components from River buffalo (Bubalis bubalis L.) rumen liquor | p. 119 |
| Constitutive heterochromatin (HC) polymorphism in river Buffalo chromosome | p. 120 |
| Lipid composition of anatomical regions from river buffalo carcass | p. 121 |
| Polymorphysm of River buffalo (Bubalis bubalis L.) hemoglobin | p. 122 |
| Polymorphism and activity of lactate dehydrogenase, alkaline phosphatase and glucose-6-phosphate dehydrogenase in relation to milk and fat yields and the age at first calving in Italian buffalo | p. 123 |
| Physico-chemical and technological characteristics of buffalo milk from animals bred in certain areas of Northern Italy | p. 124 |
| Production of buffalo rennet and comparison between dinamometric parameters and between coagulation times of buffalo and bovine milk | p. 125 |
| Chromatographic characterization by PFLC and HPLC of buffalo rennet | p. 126 |
| Session Summary: Discussion on the posters | p. 127 |
| The genetic improvement and the germoplasm conservation for quality | p. 131 |
| Buffalo - The environment and the quality | p. 145 |
| Session Summary | p. 151 |
| National and community-wide regulations | p. 155 |
| Legal matters about the mozzarella di bufala campana | p. 161 |
| The role of consortium for the protection of the cheese "Mozzarella di bufala Campana | p. 165 |
| Market situation for buffalo milk products | p. 169 |
| Session Summary | p. 183 |
| Occurrence of casein polymorphism in water buffalo milk | p. 187 |
| Genetic and environmental factors affecting buffalo milk aptitude to cheese making | p. 193 |
| Effect of iron fortification of buffaloe's milk on the chemical and organoleptic properties of yoghurt | p. 205 |
| Genetic and environmental factors in Murrah buffaloes | p. 213 |
| Importance of part lactational yield and its relationship in Murrah buffaloes | p. 221 |
| Meat quality in male buffaloes reared with two nutritive levels and slaughtered at 4 different ages | p. 235 |
| The investigation of some properties of meat from water buffalo (Bubalis bubalis) fed with two different feeds | p. 241 |
| Meat eating quality in bovine and buffalo young bulls at 52 weeks of age | p. 247 |
| Gene mapping in river buffalo chromosomes by fluorescence in situ hybridization (FISH) | p. 255 |
| Recent trends of buffalo production in Syria | p. 261 |
| Session Summary | p. 265 |
| Round Table Conclusions | p. 269 |
| The Future Role of the Inter-regional Cooperative Research Network on Buffalo | p. 271 |
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