El aumento de la producción en un 248,4%, (FAO, 2010) de leche de búfala y su alta calidad más proteína y más grasa comparada con la leche de vacuno, genera una importante área de trabajo para estudiar la calidad composicional de dicha leche en nuestras condiciones y el efecto de la suplementación de residuos industriales sobre la producción láctea. El objetivo del presente trabajo fue evaluar la respuesta en composición química de la leche y el perfil de ácidos grasos, a la suplementación de dos tipos de subproductos de la industria de la palma de aceite.//Abstract: A 248.4% increase in buffalo milk production (FAO, 2010) and its high quality more protein and fat content compared to bovine milk, generates an important area of work to study compositional quality of this milk in our conditions and the effect of supplementing industrial residues on milk production. The objective of this project was to evaluate the response in chemical composition of the milk and profile of fatty acids to the supplementation of two types of sub-products of the palm oil industry. For this project 30 buffaloes were selected with one to four lactations and an average weight of 500 kilos during the experimental phase. The animals were randomly assigned to one of the three experimental groups as follows: control group; supplementation with palm kernel flour at 1,150 g/d; or supplementation with palm kernel cake at 1,000 g/d plus 350 g/d of molasses. During the first 100 days of lactation, animal weighting and individual milking were scheduled every 15 days, for a total of seven samplings. Accordingly, the supplement consumption was recorded and a bromatological analysis of grasses was performed. The chemical composition of the milk was determined using an ultrasonic Ekomilk analyzer and the full fatty acids profile using HLPC. A multiple variance analysis was performed in a 7 x 3 model (seven periods, three treatments). The period more than the treatment itself had a greater impact on the majority to milk parameters. The median values observed were: 3.54% protein; 7.4% fat; total solids 16.86%; non-fat solids 9.48%; 2.1 fats to protein ratio. The profile of fatty acids showed the following figures: 0.91% of undecylenic acid; 1.83% of lauric acid; 8.67% of myristic acid; 0.63% of myristoleic acid; 1.91% of pentadecanoic acid; 30.6% of palmitic acid; 0.77% of palmitoleic acid; 1.05% of hepatadecanoic acid; 19.6% of stearic acid; 4.7% of vaccenic acid; 26.2% of oleic acid; 0.77% of vacenato acid; 0.96% of linoleic acid; 1.38% of CLA (combined linoleic acid) for a total of 2.34% of polyunsaturated fatty acids; 33.1% of monounsaturated; 64.6% of unsaturated; and 0.96% of omega 6 acids