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Milk from Minor Dairy Animals: Chemical Constituents, Processing Characteristics and...
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Milk from Minor Dairy Animals: Chemical Constituents, Processing Characteristics and Nutritional Benefits

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Dairy".

Deadline for manuscript submissions: closed (31 July 2024) | Viewed by 19847

Special Issue Editors

Dr. Pengjie Wang

E-Mail Website
Guest Editor
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghuadong Road, Beijing 100083, China
Interests: dairy Science and technology; sensory analysis; low fat; low sugar; nutrient delivery
Dr. Jie Luo

E-Mail Website
Guest Editor
College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
Interests: milk component; utilization; dairy product; sensory perception; functional food
Dr. Fuguo Liu

E-Mail Website
Guest Editor
College of Food Science & Engineering, Northwest A&F University, Yangling 712100, China
Interests: physicochemical properties and structure-activity relationships of food hydrocolloids; delivery systems for nutraceuticals
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

Milk is one of the most nutritionally complete foods. It contains all the nutrients necessary to sustain life of the neonate and the young infant, and adds quality to the human diet. Cow’s milk account for about 80% of the global milk production. However, milk from non-cow animal species are nutritionally and economically important in several countries. These animanls including sheep, goat, buffalo, yak, camel, donkey, mare, reindeer, pig and so on. Non-cow milk is of great importance for the nutritional status and family income in many countries. Milk from these species is transformed into specialty dairy products. Different types of products are manufactured worldwide from non-cow milk. World production of non-cow milk increased by about 340% from 1981 to 2021 while cow milk production increased by only 105% during the same period. However, in parallel to the marked increase in milk production, the scientific knowledge on non-cow milk and derived dairy products has surged during the last decade. This special issue is seeking original manuscripts covering the chemical constituents, processing characteristics and nutritional benefits non-cow’s milk products.

Dr. Pengjie Wang
Dr. Jie Luo
Dr. Fuguo Liu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • non-cow’s milk
  • chemical constituents
  • nutritional benefits
  • processing characteristics
  • goat or sheep milk
  • buffalo milk
  • yak milk
  • flavor

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Published Papers (5 papers)

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Research

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13 pages, 1962 KiB  
Article
Comparative Analysis of Lactobacillus Starter Cultures in Fermented Camel Milk: Effects on Viability, Antioxidant Properties, and Sensory Characteristics
by Amal Bakr Shori
Foods 2024, 13(22), 3711; https://doi.org/10.3390/foods13223711 - 20 Nov 2024
Viewed by 325
Abstract
This research evaluated the impact of Lactobacillus starter cultures on post-acidification, viable cell counts (VCC), antioxidant activities (such as DPPH radical scavenging, Ferric Reducing Antioxidant Power (FRAP), and Ferrous Ion Chelating (FIC) activity), and sensory attributes of fermented camel milk (FCM) over a [...] Read more.
This research evaluated the impact of Lactobacillus starter cultures on post-acidification, viable cell counts (VCC), antioxidant activities (such as DPPH radical scavenging, Ferric Reducing Antioxidant Power (FRAP), and Ferrous Ion Chelating (FIC) activity), and sensory attributes of fermented camel milk (FCM) over a 21-day period at 4 °C. FCM was prepared with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. lactis (control), as well as with three different Lactobacillus starter cultures individually: Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, and Lactiplantibacillus plantarum, in co-cultures with S. thermophilus and L. delbrueckii subsp. lactis. The findings indicated that FCM with L. rhamnosus experienced the most significant pH decrease (p < 0.05) throughout the storage period. L. plantarum-FCM maintained the highest VCC (p < 0.05) compared with the other samples. Additionally, all three Lactobacillus strains showed significantly higher (p < 0.05) DPPH radical scavenging and FRAP compared with the control by the end of the storage. However, L. casei exhibited the greatest FIC activity. Among the samples, L. plantarum was rated highest in taste, flavor, and overall preference. In conclusion, the incorporation of these Lactobacillus strains into camel milk during fermentation improved bacterial viability, enhanced antioxidant properties, and boosted sensory qualities, especially for flavor and texture, positioning it as a promising functional food product. Full article
(This article belongs to the Special Issue Milk from Minor Dairy Animals: Chemical Constituents, Processing Characteristics and Nutritional Benefits)
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18 pages, 775 KiB  
Article
The Effect of Milking Frequency, Breed, and Stage of Lactation on the Milk Fat Globule Size and Fatty Acid Composition in Sheep’s Milk
by Theofilos Massouras, Aggeliki-Alexandra Charmanta, Panagiota Koutsouli, Maria Masoura, Ioannis Politis and Kasper Hettinga
Foods 2023, 12(13), 2446; https://doi.org/10.3390/foods12132446 - 22 Jun 2023
Cited by 4 | Viewed by 1905
Abstract
This study examined the effects of milking frequency, breed, and stage of lactation on the milk fat globules (MFG) size and fatty acids (FA) composition of sheep milk. Milk from Karagouniko (n = 13) and Chios (n = 13) ewes was [...] Read more.
This study examined the effects of milking frequency, breed, and stage of lactation on the milk fat globules (MFG) size and fatty acids (FA) composition of sheep milk. Milk from Karagouniko (n = 13) and Chios (n = 13) ewes was sampled postpartum on the 93rd, 101st, 108th, 121st, 156th, and 188th days of lactation. On the 108th day, the ewes were divided randomly into two milking groups: Once daily at 06:00 a.m. or twice daily at 06:00 a.m. and 16:00 p.m. Morphometric characteristics of MFG and FA composition were determined for each sample. Once versus twice daily milking had no effect on MFG dimensions, which tended to vary according to breed (smaller MFG were secreted from Chios with p = 0.065), while the stage of lactation had a significant effect (p < 0.001). FA composition differed significantly according to the stage of lactation and breed. The FA profile of the Karagouniko breed showed higher concentrations of short-chain FA. The milk samples from late lactation were characterized by higher concentrations of mono-unsaturated FA (MUFA) compared to early and mid-lactation. Moreover, correlations were found between the average diameter of MFG and FA concentrations, where the size of MFG was positively correlated with saturated FA (SFA) and negatively correlated with MUFA. Full article
(This article belongs to the Special Issue Milk from Minor Dairy Animals: Chemical Constituents, Processing Characteristics and Nutritional Benefits)
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10 pages, 267 KiB  
Article
Milk from Halari Donkey Breed: Nutritional Analysis, Vitamins, Minerals, and Amino Acids Profiling
by Renu Garhwal, Anuradha Bhardwaj, Karnam Sangwan, Rahul Mehra, Yash Pal, Varij Nayan, Mir Asif Iquebal, Sarika Jaiswal and Harish Kumar
Foods 2023, 12(4), 853; https://doi.org/10.3390/foods12040853 - 16 Feb 2023
Cited by 9 | Viewed by 7176
Abstract
This current research set out to characterize Halari donkey milk by investigating its nutritional constituents, including its proximate analysis, water activity, titratable acidity, energy, and microbiological analysis. A comprehensive profiling of vitamins, minerals, and amino acids was also carried out. It was found [...] Read more.
This current research set out to characterize Halari donkey milk by investigating its nutritional constituents, including its proximate analysis, water activity, titratable acidity, energy, and microbiological analysis. A comprehensive profiling of vitamins, minerals, and amino acids was also carried out. It was found that the composition of Halari donkey milk was consistent with previously published donkey milk literature and was comparable to that of human milk. Halari donkey milk has low 0.86 ± 0.04% fat content, 2.03 ± 0.03% protein content, 0.51 ± 0.05% ash content, and high 5.75 ± 0.15% lactose content making it sweet and palatable. The energy content of Halari donkey milk was 40.39 ± 0.31 kcal/100 g, and the water activity ranged from 0.973 to 0.975. Titratable acidity was 0.03 ± 0.01%. Halari donkey milk can be considered acceptable and microbiologically safe, having low total plate count and yeast and mould counts. Mineral testing revealed that Halari donkey milk included significant amounts of magnesium, sodium, calcium, potassium, phosphorus, and zinc. The concentration of different vitamins and amino acids such as isoleucine and valine also contribute to the nutritional value of Halari donkey milk. Full article
(This article belongs to the Special Issue Milk from Minor Dairy Animals: Chemical Constituents, Processing Characteristics and Nutritional Benefits)
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13 pages, 602 KiB  
Article
Summer Buffalo Milk Produced in China: A Desirable Diet Enriched in Polyunsaturated Fatty Acids and Amino Acids
by Pei Nie, Bin Pan, Muhammd Jamil Ahmad, Xinxin Zhang, Chao Chen, Zhiqiu Yao, Haimiao Lv, Ke Wei and Liguo Yang
Foods 2022, 11(21), 3475; https://doi.org/10.3390/foods11213475 - 2 Nov 2022
Cited by 6 | Viewed by 3367
Abstract
The objective of the study was to compare and reveal differences in basic chemical parameters, fatty acids, amino acids, and lipid quality indices of crossbred buffalo (swamp x river type) milk produced in summer and winter. The buffalo milk samples were collected in [...] Read more.
The objective of the study was to compare and reveal differences in basic chemical parameters, fatty acids, amino acids, and lipid quality indices of crossbred buffalo (swamp x river type) milk produced in summer and winter. The buffalo milk samples were collected in summer (Jul–Aug) and winter (Dec–Jan) from Hubei province, China. The samples were detected by using CombiFoss apparatus, gas chromatography, and an automated specialized amino acid analyzer. The results showed that the basic chemical parameters, fatty acid profiles, lipid quality indices, and amino acid profiles of crossbred buffalo milk differed between summer and winter. Specifically, summer buffalo milk exhibited a higher content of MUFA (monounsaturated fatty acids) and PUFA (polyunsaturated fatty acids) than winter buffalo milk. Summer buffalo milk had a lower content of major SFA (saturated fatty acids), a higher content of ω-3 and DFA (hypocholesterolemic fatty acids), a lower ω-6/ω-3 ratio, a higher value of 3 unsaturated fatty acid indices (C14, C16, C18), and a lower value of IA (index of atherogenicity) and IT (index of thrombogenicity) than winter buffalo milk. Additionally, 17 amino acids, including 8 EAA (essential amino acids) and 9 NEAA (non-essential amino acids) were higher in summer buffalo milk. These results indicated that summer buffalo milk was more health-beneficial than winter buffalo milk. Therefore, summer buffalo milk might be a desirable diet option for human nutrition and health. Our findings provide valuable information for the research and development of buffalo dairy products in China or other Asian countries. Full article
(This article belongs to the Special Issue Milk from Minor Dairy Animals: Chemical Constituents, Processing Characteristics and Nutritional Benefits)
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Review

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21 pages, 1628 KiB  
Review
Yak Milk: Nutritional Value, Functional Activity, and Current Applications
by Diandian Wang, Yaxi Zhou, Xianping Zheng, Jinhong Guo, Hao Duan, Shiqi Zhou and Wenjie Yan
Foods 2023, 12(11), 2090; https://doi.org/10.3390/foods12112090 - 23 May 2023
Cited by 14 | Viewed by 5982
Abstract
The yak is a special species that inhabits the Qinghai-Tibet Plateau and its surrounding areas. Its unique habitat gives yak milk certain distinct characteristics compared to regular cow milk. Yak milk not only has a high nutritional value but also holds potential benefits [...] Read more.
The yak is a special species that inhabits the Qinghai-Tibet Plateau and its surrounding areas. Its unique habitat gives yak milk certain distinct characteristics compared to regular cow milk. Yak milk not only has a high nutritional value but also holds potential benefits for human health. In recent years, there has been increasing research attention on yak milk. Studies have found that the bioactive components in yak milk have various functional properties, including antioxidant, anticancer, antibacterial, blood pressure-lowering, anti-fatigue, and constipation-relieving effects. However, more evidence is needed to confirm these functions in the human body. Therefore, by reviewing the current research status on the nutrition and functionality of yak milk, we aim to reveal its enormous potential as a source of nutritional and functional substances. This article primarily analyzed the nutritional composition of yak milk and the functional effects of its bioactive components, categorically elucidated the mechanisms behind its functional activities, and provided a brief introduction to related yak milk products. Our objective is to deepen people’s understanding of yak milk and provide some references for its further development and utilization. Full article
(This article belongs to the Special Issue Milk from Minor Dairy Animals: Chemical Constituents, Processing Characteristics and Nutritional Benefits)
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