Composition and Properties of Non-cow Milk and Products

Abstract Humans use the milk of some domesticated animals for a variety of dairy products. Although the cow can be considered as the “universal” animal for milk production, other non-cow milking species, eg, buffalo, sheep, goat, camel, and yak, are better adapted to particular environmental conditions, and their milk forms an important part of the overall milk production in some countries. Milk composition varies between and within species and affects milk properties and, hence, the suitability of the milk for the manufacture of dairy products. These differences in composition and properties of milk from non-cow mammals, including the horse and donkey, are highlighted as compared to cow and human milk. Additionally, products made by processing non-cow milk are presented, namely fermented milk and cheese. Finally, aspects of authenticity with an emphasis on the detection of adulteration are reported.