Abstract: The purpose of this study was to understand the difference of milk composition among different breeds of river buffalo and the correlation between milk composition and the influence of season on milk composition. A total of 691 raw milk samples of Nili-Ravi, Murrah and Mediterranean buffalo were collected in different seasons from the breeding farm of Guangxi Buffalo Research Institute, Chinese Academy of Agricultural Sciences.The milk components, such as milk protein, milk fat, lactose and non-fat milk solid content, were determined by FOSS multifunctional milk component analyzer. Milk protein rate, milk fat rate, lactose rate and non-fat milk solid rate were calculated.The homogeneity test in One-Way ANOVA with SPSS 19.0 software was used to analyze the milk composition of river buffalo in different breeds and different seasons, and Pearson correlation analysis（bilateral） in bivariate correlation was used to analyze the correlation of each milk component. The results showed that the milk protein rate, milk fat rate and non-fat milk solid rate of the Murrah buffalo were the highest, significantly higher than those of the other two breeds（P＜0.05）, followed by Mediterranean buffalo, milk protein rate was significantly higher than that of Nili-Ravi buffalo（P＜0.05）, but there were no significant differences in milk fat rate and non-fat milk solid rate between Murrah buffalo and Nili-Ravi buffalo（P＞0.05）. The lactose rate was the highest among Nili-Ravi buffalo, followed by Murrah buffalo, and the lowest among Mediterranean buffalo, with significant differences among the three groups（P＜0.05）. Seasons had different effects on the milk components.The milk protein rate in spring was significantly lower than that in summer and winter（P＜0.05）, and the milk fat rate in spring was significantly higher than that in autumn and winter（P＜0.05）, and the milk fat rate in autumn was the lowest.The lactose rate in summer was significantly higher than that in spring（P＜0.05）. The solid rate of non-fat milk in winter was significantly higher than that in summer（P＜0.05）. Milk protein rate, milk fat rate and lactose rate were significantly positively correlated（P＜0.01）.The solid rate of non-fat milk was positively correlated with milk protein rate（P＜0.01）, and the correlation coefficient was 0.59. It indicated that it was necessary to adjust the mix of drinking water and fine and coarse materials in time according to seasonal changes and combined with their own nutritional needs while controlling other factors affecting milk components, so as to ensure the quality of milk.