Constituents and Properties of Milk from Different Species

Triacylglycerol and melting profiles of milk fat from several species

“…The large variation within the ranges is expected due to the milk fat content being influenced by many factors such as lactation stage, feed, species (MacGibbon & Taylor, 2006), as well as the stage in the milking in which milk is drawn, time of the day of milking and length between milkings (Walstra, Geurts, & Wouters, 2005). Fat contents determined for cow, sheep and goat milk fall in the range for fat contents well documented for these species (Huppertz et al, 2006). Determinations of 0.9e5.4% for the fat content of camel milk also fall within those reported previously for camel milk (3.2e5.2%) and camel colostrum, for which fat contents as low as 0.2% have been reported (El-Agamy, 2006).…”

“…The increased interest in the use of non-bovine milk for human nutrition arises from the increased functionality of such milk, along with greater awareness of the allergenicity and other health issues associated with consumption of bovine milk. The main characteristics and constituents of milk (proteins, lipids, lactose, enzymes, vitamins and minerals) are similar in all species, although the levels and nature of such constituents differ (Huppertz et al, 2006). While the interspecies differences in protein composition have been studied in some detail (Huppertz et al, 2006;Uniacke-Lowe, Huppertz, & Fox, 2010), considerably less is known about such interspecies differences regarding the fat of the milk.…”

“…The main characteristics and constituents of milk (proteins, lipids, lactose, enzymes, vitamins and minerals) are similar in all species, although the levels and nature of such constituents differ (Huppertz et al, 2006). While the interspecies differences in protein composition have been studied in some detail (Huppertz et al, 2006;Uniacke-Lowe, Huppertz, & Fox, 2010), considerably less is known about such interspecies differences regarding the fat of the milk. The complexity of milk fat arises from the large number of fatty acids and the triacylglycerol (TAG) structure from which it is comprised.…”

“…Cow milk represents w84% of the global milk production, whereas buffalo milk comprises w10% (IDF, 2010). Buffalo milk is a rich source of nutrients, containing higher levels of almost all major constituents than cow milk (Huppertz, Upadhyay, Kelly, & Tamime, 2006;Pandya & Khan, 2006). Currently, however, the use of milk from some other species is rapidly gaining popularity because of nutritional benefits and sometimes even medicinal properties attributed to the consumption of such milk or products derived therefrom.…”

Denaturing Gradient Gel Electrophoresis Analysis of Lactic Acid Bacteria and Yeasts in Traditional Mongolian Fermented Milk

“…In fact, we could detect S. cerevisiae by PCR amplification using S. cerevisiae-specific primers (Martorell et al, 2005). Horse milk contains higher lactose (6.1%) than cow milk (4.9%) (Huppertz et al, 2006). Lactose-fermenting Kluyveromyces can grow well in the ed by Meroth et al (2003).…”