Physicochemical and nutritional properties of different non-bovine milk and dairy products: A review
1
Issued Date
2024-01-01
Resource Type
ISSN
09586946
Scopus ID
2-s2.0-85171186169
Journal Title
International Dairy Journal
Volume
148
Rights Holder(s)
SCOPUS
Bibliographic Citation
International Dairy Journal Vol.148 (2024)
Suggested Citation
Anusha Siddiqui S., Mahmood Salman S.H., Ali Redha A., Zannou O., Chabi I.B., Oussou K.F., Bhowmik S., Nirmal N.P., Maqsood S. Physicochemical and nutritional properties of different non-bovine milk and dairy products: A review. International Dairy Journal Vol.148 (2024). doi:10.1016/j.idairyj.2023.105790 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/90137
Title
Physicochemical and nutritional properties of different non-bovine milk and dairy products: A review
Author's Affiliation
Division of Health Sciences
University of Exeter Medical School
Noakhali Science and Technology University
University of Abomey-Calavi
Çukurova Üniversitesi
The University of Queensland
Technische Universität München
University of Otago
Mahidol University
Ondokuz Mayis Üniversitesi
United Arab Emirates University
Arab Academy for Research & Studies (Ahlia School)
German Institute of Food Technologies (DIL e.V.)
University of Exeter Medical School
Noakhali Science and Technology University
University of Abomey-Calavi
Çukurova Üniversitesi
The University of Queensland
Technische Universität München
University of Otago
Mahidol University
Ondokuz Mayis Üniversitesi
United Arab Emirates University
Arab Academy for Research & Studies (Ahlia School)
German Institute of Food Technologies (DIL e.V.)
Other Contributor(s)
Abstract
Functional foods derived from milk are essential for human health, including fermented milk, dairy beverages, cheeses, and dairy sweets. The nutritional composition of different milk sources varies, impacting the qualities of resultant functional foods. Goat milk has health-promoting compounds, including calcium, medium-chain fatty acids, and α-casein. Sheep milk has significant amounts of vitamins A, C, thiamine, and folic acid. Buffalo milk is regarded as a nearly complete food item in the human diet and provides greater levels of α-and κ-casein relative to bovine milk. Mare and donkey milk is rich in carbohydrates and proteins, with low-fat contents, making it a suitable dietary option. Camel milk is rich in calcium, potassium, vitamin A, and the absence of β-lactoglobulin, a major allergy compared with bovine milk. This review highlights the nutritional properties of non-bovine milk sources, which could be potentially used in the dairy industry similar to that of bovine milk.