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

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

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