Buffalo milk is the second most produced milk in the world after cow milk with 13% contribution in the world's milk production. Buffalo milk is generally richer in fat, lactose, minerals and protein particularly in casein contents than cow milk. Casein micelles play a key role in milk for its biological and technological functionalities. Despite of lot of literature on casein micelles of cow milk, its micellar organization and dynamics are not well known whereas the knowledge on casein micelles of buffalo milk is even far less especially in its native state and under different...