Milk nutritional composition and its role in human health

https://www.favv-afsca.be/scientificcommittee/publications/articles/_documents/Claeys2014-Rawmilkdifferentspecies-chemicalaspects.pdf

Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits

The analysis of nutritional value and selected traits of technological suitability of milk was performed on the basis of the available literature. This analysis concerned various animal species used for dairy purposes (cattle, buffalo, goats, sheep, camels, donkeys, and horses). It has been stated that a considerable diversity exists in the analyzed parameters and traits of milk, which results in various directions of milk utilization. Cow milk accounts for more than 80% of world milk production. It is the most universal raw material for processing, which is reflected in the broadest spectrum of manufactured products. Sheep and buffalo milk, regarding their high content of protein, including casein, and fat, make a very good raw material for processing, especially cheesemaking. Donkey and horse milk have the most comparable protein composition to human milk (low content of casein, lack of αs1-casein fraction and β-lactoglobulin, and high content of lysozyme). Donkey milk is additionally characterized by a fatty acid profile distinctive from milk of other analyzed animal species. Camel milk also has valuable nutritional properties as it contains a high proportion of antibacterial substances and 30 times higher concentration of vitamin C in comparison to cow milk. The composition of goat milk allows using it as the raw material for dairy processing and also to some extent as a therapeutical product (low content or lack of αs1-casein).

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1541-4337.2011.00163.x

Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production

The natural antimicrobial system present in milk, the lactoperoxidase (LP) system, has been used to preserve raw milk quality in areas where it is not possible to use mechanical refrigeration for technical and/or economic reasons. Although the most widely recommended industrial application of the LP system in food production is in the dairy industry for the preservation of raw milk during storage and/or transportation to processing plants, other novel applications of the LP system are being explored. This review paper addresses the use of the LP system in the dairy industry, new research findings and developments made so far and the potential applications of the LP system in other food systems and commercial products. The paper also highlights the research gap and possible future research directions that deserve attention.

Significance of the lactoperoxidase system in the dairy industry and its potential applications: a review

Detection and impact of protease and lipase activities in milk and milk powders

http://www.dieteticai.ufba.br/temas/leitederivados/cabra%20e%20ovelha.pdf

J. M. Jandal

Papers

Comparative aspects of goat and sheep milk

Some factors affecting lipase activity in goat milk

Studies on dried fermented dairy products prepared from sheep milk

Factors affecting ascorbic acid content and keeping quality of Shammi goat milk

Effects of some thermal, chemical and mechanical treatments on lipase activity in Shammi goat milk