Bovine and Non-bovine Milk Quality

Dear Colleagues,

The human consumption of milk from other mammals dates back to the Neolithic Revolution, which occurred independently in several locations, from 9000–7000 BC in Mesopotamia to 3500–3000 BC in the Americas. Since that age, milk has been playing a major contribution to the human diet in many different countries: cows, but also sheep, goats, yaks, water buffaloes, horses, donkeys, reindeer and camels have been traditionally used by different ethnic groups. Recently, research interest and capital investment have increased in the use of equine, donkey and camel milk for feeding young infants affected by severe bovine milk allergy. It is not surprising therefore, that a considerable attention has been paid to improving the compositional and hygienic quality of mammalian milks, as well as their technological attitudes to transformation.

This Special Issue is therefore open to all contributions aimed at increasing the knowledge about the different aspects of quality of bovine and non-bovine milks for human consumption. We invite original research papers and reviews that address physical and chemical properties of milk from different species, factors affecting milk yield and composition, hygienic quality, milk contaminants (mycotoxins, pesticides, veterinary residues), technological quality (clotting attitude, creaming properties, cheese yield), novel thermal and non-thermal technologies for milk safety and preservation. Additional topics may include: effect of milk protein genotypes on milk traits, markers of milk processing, sensory profiling of milks, microbiology of raw and market milks, analytical methods for quality control, food safety systems in milk processing.

Prof. Massimo Mozzon
Prof. Marina Pasquini
Guest Editors

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