Special Issue "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: 24 February 2023 | Viewed by 967

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 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.


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

Published Papers (1 paper)

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Summer Buffalo Milk Produced in China: A Desirable Diet Enriched in Polyunsaturated Fatty Acids and Amino Acids
Foods 2022, 11(21), 3475; https://doi.org/10.3390/foods11213475 - 02 Nov 2022
Viewed by 753
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
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