Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production
Article first published online: 25 OCT 2011
© 2011 Institute of Food Technologists®
Comprehensive Reviews in Food Science and Food Safety
Volume 10, Issue 6, pages 291–302, November 2011
How to Cite
Barłowska, J., Szwajkowska, M., Litwińczuk, Z. and Król, J. (2011), Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production. Comprehensive Reviews in Food Science and Food Safety, 10: 291–302. doi: 10.1111/j.1541-4337.2011.00163.x
- Issue published online: 25 OCT 2011
- Article first published online: 25 OCT 2011
- MS 20110662 Submitted 5/26/2011, Accepted 7/26/2011.
Abstract: 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).