Advances in Animal-Derived Non-Cow Milk and Milk Products

Dear Colleagues,

The total animal-derived milk production worldwide in 2020 was 886.9 million tonnes, of which cow milk accounted for approximately 81%. The most popular non-cow milk (NCM) was buffalo milk, accounting for 15.2% of global milk production. Other non-cow species, such as goats, sheep and camels, accounted for a much smaller share of global milk production: 2.3%, 1.2% and 0.4%, respectively. Milk from small ruminants and camels, which accounts for less than 5% of global milk production, is important for the economies of the Mediterranean and Southeast Asian countries. Non-cow milk derived from other animals, such as reindeer, donkey, mare, yak and llama, is not commonly consumed but is of great cultural importance in local communities.

Interest in animal-derived NCM and products is growing, among other reasons, due to the exceptional taste, good nutritional and pro-health values and low allergenicity compared to cow milk (also providing potential applications in infant formula). However, current information on unique aspects of non-cow milk and products in terms of biologically active compounds that support health is still scarce.

For this reason, we propose the topic of “Advances in Animal-Derived Non-cow Milk and Milk Products” and welcome original research and review article submissions from scholars.

The contents that can be covered in this Topic include, but are not limited to: 

• The social, economic, and environmental aspects of the production and distribution of non-cow milk and milk products;
• Current problems of NCM production, milking, raw milk microbial quality and animal health and welfare;
• The safety of non-cow milk;
• The composition and properties of NCMs and their products;
• Flavour and sensory characteristics;
• Consumer acceptance and preference for NCM in selected countries;
• Innovative functional NCM products from various mammal species;
• Health aspects of non-cow milk;
• Potential applications of NCM in infant nutrition.

Prof. Dr. Jacek Antoni Wójtowski
Prof. Dr. Jan Pikul
Dr. Maria Markiewicz-Kęszycka
Topic Editors