Buffalo diseases were the same as those of cattle with few differences in their prevalence, pathogenicity and symptomatology. Parasitic diseases are the most prevalent. Neoascaris vitulorum is the most common helminthosis of young buffalo calves. Coccidial infection, louse infestation, psoroptic mange, trypanosomiasis, haemorrhagic cutaneous filariasis has been diagnosed in the Amazon Valley. Among the infections and contagious disease to which buffaloes are subjected, the following can be detected: foot-and-mouth disease, haemorrhagic septicaemia, brucellosis, tuberculosis, rabies and blackleg. Also present in this region were the non-infections diseases: hypophosphataemia, hypocalcaemia and plant poisoning. Details related to categorization of these diseases are discussed.

The objective of the present study was to identify the physico-chemical differences between experimentally fraudulent cheeses and those produced exclusively with cow and buffalo milk and to sensorially assess the consumer's perception of these products. Three types of cheese were produced using buffalo milk and cow milk as raw materials at different proportions, and total lipids were analysed; protein ash, moisture and carbohydrate contents were measured; energy values were determined; and affective sensory and purchase intent analyses were performed. The results indicated that 57 percent and 59 percent of the judges, respectively, reported liking the colour and texture of the mixed cheese very much and that they would certainly buy it. Regarding the composition, the fraudulent cheese had a lower energy value compared to the cow and buffalo cheeses and that the protein content of the fraudulent cheese was lower than that of the buffalo cheese. There were no significant differences in the carbohydrate or fat contents among the analysed products. Compared with the cow cheese, the mixed cheese and buffalo cheese had higher moisture contents. It was concluded that although the mixed cheese presented significant physico-chemical differences, it was considered acceptable product because consumers showed intent to purchase the mixed cheese.