Abstract: Buffalo milk was randomly sampled for a year to study the correlation between freezing point and physic-chemical properties. The results showed that the average range of freezing point value of four breeds buffalo milk was found, the nili-ravi was -0.536^-0.528℃, murrah was -0.537^-0.528℃, three-way cross breed was -0.543^-0.531℃, two-way first filial generation was-0.548^-0.533℃. Freezing point value was the lowest in July and August in a year. The significant negative correlation was found between acidity, protein, fat, total solids, totle content of lactose with ash and freezing point value (p<0.01) , significant positive correlation was found between moisture and freezing point value (p<0.01) , no significant correlation between somatic cells count and freezing point (p>0.05) .