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Animals
Special Issues
Emerging Trends in Non-bovine Milk and Milk Products
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Emerging Trends in Non-bovine Milk and Milk Products

A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Animal Products".

Deadline for manuscript submissions: closed (31 October 2023) | Viewed by 3120

Special Issue Editor

Dr. Pajor Ferenc

E-Mail Website
Guest Editor
Institute of Animal Sciences, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary
Interests: milk production and milk quality; ruminant nutrition; goat and sheep production; grazing; dairy; milk fatty acid

Special Issue Information

Dear Colleagues,

Milk and milk products are amongst the most important aspects of the human diet, contains several essential constituents that are necessary to infants and adults alike. Nowadays, cow mix comprises appr. 80% of total global milk production. However, the importance of non-bovine milk is intensively increasing in several countries. The animals involved include species of buffalo, camel, donkey, goat, horse, sheep, yak and other animals. The demand for non-bovine milk and milk products has increased over the previous decades due to their high nutritional value (such as amino acid or fatty acid composition) and favorable digestibility (such as smaller fat globules and softer curd formation of its proteins) than cow milk. Nevertheless, the production of non-bovine milk and its products could make a significant contribution to assisting people in disadvantaged areas and creating work opportunities. Although the number of scientific reports on non-bovine milk has been increasing over the last decades, the number of research studies on non-bovine milk is rather limited compared with studies on cows.

We invite researchers to submit both original research and review articles that predominantly focus on the milk composition and milk production of buffalo, camel, donkey, goat, horse, sheep, yak and others. For this Special Issue of Animals, scholars are encouraged to different types of manuscripts (original and review papers) related to the non-bovine milk quality and milk productions e.g., discussions of dietary treatments, nutrition, udder health, keeping technology and breeding factors and their influence on the milk and milk products parameters. Additionally, articles dealing with bioactive compounds and nutritional benefits belonging to non-bovine milk are also welcome.

Dr. Pajor Ferenc
Guest Editor

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. Animals 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 2400 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-bovine milk
  • chemical composition
  • dairy products
  • milk processing
  • bioactive compounds
  • nutritional benefits
  • production systems
  • udder health
  • milk quality
  • local breeds

Published Papers (2 papers)

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Research

14 pages, 288 KiB  
Article
Effects of Feeding Management System on Milk Production and Milk Quality from Sheep of the Turcana Breed
by Ion Valeriu Caraba and Marioara Nicoleta Caraba
Animals 2023, 13(18), 2977; https://doi.org/10.3390/ani13182977 - 20 Sep 2023
Cited by 1 | Viewed by 1332
Abstract
Milk and dairy products are among the foods preferred by consumers, as they are rich in nutrients, have high biological values, are easily accessible, and present a low risk to health. This study aimed to comparatively analyze the milk from sheep of the [...] Read more.
Milk and dairy products are among the foods preferred by consumers, as they are rich in nutrients, have high biological values, are easily accessible, and present a low risk to health. This study aimed to comparatively analyze the milk from sheep of the Turcana breed that were subjected to different feeding systems. The milk from the sheep was analyzed quantitatively and qualitatively; in this sense, the following were determined: daily milk production (DMY), physical parameters (pH, freezing point), chemical composition (lactose (L), fats (F), total proteins (TP), non-fat solids (Snf)), the content of heavy metals and trace elements (Zn, Cd, Cu, Fe, Mn, Pb), and microbiological parameters (the number of somatic cells (SCC), the total number of aerobic mesophilic germs that develop at 30 °C (NTG), the number of coliform bacteria (CT), the number of Staphylococcus aureus). Administration of the fodder complex produced, on the farm determined a slight quantitative increase in milk production, as well as in fat, protein and lactose content. The content of trace elements Zn, Fe, and Mn registered increases in milk samples from sheep that were administered the fodder complex. The content of heavy metals did not indicate any source of pollution in the grazing area. Furthermore, the microbiological parameters were within the allowed limits, indicating a good general state of health at the emergency level and the absence of microbiological contamination of the milk samples. Full article
(This article belongs to the Special Issue Emerging Trends in Non-bovine Milk and Milk Products)
15 pages, 770 KiB  
Article
Changes in Chemical Composition and Fatty Acid Profile of Milk and Cheese and Sensory Profile of Milk via Supplementation of Goats’ Diet with Marine Algae
by Ferenc Pajor, Dávid Várkonyi, István Dalmadi, Klára Pásztorné-Huszár, István Egerszegi, Károly Penksza, Péter Póti and Ákos Bodnár
Animals 2023, 13(13), 2152; https://doi.org/10.3390/ani13132152 - 29 Jun 2023
Cited by 2 | Viewed by 1371
Abstract
The aim of the present study was to assess the effects of the low level of Schizochytrium limacinum marine algae (daily 5 g per animal) on the milk, cheese, and whey composition; fatty acid profile of milk and cheese; and the sensory profile [...] Read more.
The aim of the present study was to assess the effects of the low level of Schizochytrium limacinum marine algae (daily 5 g per animal) on the milk, cheese, and whey composition; fatty acid profile of milk and cheese; and the sensory profile of goat milk using an e-nose device. Thirty Alpine goats were randomly divided into two groups: the control group (C, n = 15)—fed grass with daily 600 g concentrate and the experimental group (MA, n = 15) who received the same forage and concentrate supplemented with 5 g/head/day marine algae. Animals were kept indoors and the investigation period lasted 52 days, including the first six weeks as the period of adaptation and the last 10 days as the treatment period. During the adaptation period, bulk milk samples from each group were collected once a week (0, 7, 14, 21, 28, 35, and 42 d), while during the treatment period (10 days), bulk milk samples from each group were taken every day, and cheese samples were processed from bulk milk each day from both groups. Marine algae supplementation had no negative effect on milk composition. In contrast, the marine algae inclusion significantly elevated the fat and protein content of whey and the protein content of cheese, as well as the recovery of fat and protein in the curd, while increasing the cheeses’ moisture content on a fat-free basis. The marine algae supplementation significantly increased the docosahexaenoic acid (DHA) and the rumenic acid (CLA c9t11) concentrations and decreased the n-6/n-3 ratio in the milk and cheese. There were no significant differences between the C and the MA group with regard to the sensory profiles of the milk. It can be concluded that the milk obtained from goats given daily supplementation of 5g of MA has a fatty acid profile more beneficial to human health, without any negative effects on the milk’s aromatic components. Full article
(This article belongs to the Special Issue Emerging Trends in Non-bovine Milk and Milk Products)
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