Non-Bovine Milk: Sources and Future Prospects

Bekhit, Alaa El‐Din A.; Ahmed, Isam A. Mohamed; Juhaimi, Fahad Al

doi:10.3390/foods11131967

Cited by 5 publications

(3 citation statements)

References 21 publications

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“…Non-cow milk is rich in oligosaccharides, lipids, biologically active peptides, high-quality protein, minerals, and vitamins, among other substances with benefits for health and nutrition [ 10 ]. The therapeutic properties of camel milk include various possible benefits for treating many pathophysiological disorders.…”

Section: Introductionmentioning

confidence: 99%

Potential role of camel, mare milk, and their products in inflammatory rheumatic diseases

Kocyigit,

Abdurakhmanov,

Kocyigit

2024

Rheumatol Int

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Milk and dairy products serve as a significant dietary component for people all over the world. Milk is a source of essential nutrients such as carbohydrates, protein, fats, and water that support newborns' growth, development, and physiological processes. Milk contains various essential biological compounds that contribute to overall health and well-being. These compounds are crucial in immune system regulation, bone health, and gut microbiota. Milk and dairy products are primarily from cows, buffalos, goats, and sheep. Recently, there has been a notable increase in camel and mare milk consumption and its associated products due to an increasing attraction to ethnic cuisines and a greater awareness of food biodiversity. Camel and mare milk possess diverse nutritional and therapeutic properties, displaying potential functional foods. Camel milk has been linked to various health advantages, encompassing antihypertensive, antidiabetic, antiallergic, anticarcinogenic, antioxidant, and immunomodulatory properties. Camel milk has exhibited notable efficacy in mitigating inflammation and oxidative stress, potentially offering therapeutic benefits for inflammatory disorders. Nevertheless, although extensively recorded, the potential health benefits of mare's milk have yet to be investigated, including its impact on inflammatory conditions. This article highlights the therapeutic potential of camel and mare milk and its derived products in treating inflammatory rheumatic disorders, specifically focusing on their anti-inflammatory and immune-regulatory capabilities. These alternative types of milk, which do not come from cows, offer potential avenues for investigating innovative strategies to regulate and reduce inflammatory conditions.

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Section: Introductionmentioning

confidence: 99%

Potential role of camel, mare milk, and their products in inflammatory rheumatic diseases

Kocyigit,

Abdurakhmanov,

Kocyigit

2024

Rheumatol Int

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“…The use of milk for human consumption takes into account the milk's physicochemical properties, which determine its functional properties and several subsequent technological (utility, yield, structure, and stability) and sensory properties, as well as the milk's and its products' value. Non-bovine milk from animal sources contains several nutrients with nutritional and health bene ts, including oligosaccharides, lipids, bioactive peptides, high-quality protein, minerals, and vitamins [9] . Egypt breeds approximately 4.4 million goats [10] , according to the most recent estimates from the Food and Agriculture Organization (FAO).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Coriander Oil Addition to Goat Feed on the Technological Properties of the Resultant Milk; Rayeb as a Product Model

Abd-Rabou

Mahmoud

Matloup

et al. 2022

Preprint

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Goat milk is an essential alternative milk resource for those suffering from cow and buffalo milk allergies and is considered a nutrient protein source for children and neonates. This paper aims to answer the question: Does adding crude coriander oil to goats' food affect the quality of their milk and the properties of their products? Study the chemical, rheological, and microbiological properties and the acceptability of probiotic goat's rayeb milk. Two coriander oil concentrations were used in the study; a low level of 0.95% (T1) and a high level of 1.9% (T2). The results declared that coriander oil did not affect the coagulation time, which was almost six hours for all batches. At the same time, the apparent viscosity decreased significantly (p ≤ 0.05) in T2 with the high oil level. Moreover, treatments showed a significant (p ≤ 0.05) increase in the content of monounsaturated fatty acids and a decrease in polyunsaturated fatty acids. Low-level oil supplementation showed the best rayeb properties, surpassing the control treatment in most properties and higher sensory scores.

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“…Recent changes in food products derived from plant as alternatives to animal food products, have been driven by an interest in healthier products, more sustainable food production systems and the need of new future food (Bekhit et al, 2022). Non-dairy milk as milk substitution, or simply plant-based milk, is one of new future food product derived from plant.…”

Section: Introductionmentioning

confidence: 99%

A Bibliometric Mapping of Plant-Based Milk

Febriansyah

Puteri

Kamal

2022

JTPP

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Non-dairy or plant-based milk is one of the new food products derived from plants. It is essential to explore the plant milk market from the different raw materials that can be used, understand the different products we can obtain from plant milk, as well as improve the characteristics of the plant milk. To do the exploratory, bibliographic research can be performed. Therefore, we applied bibliographic analysis to identify and explore the most advanced technology in plant milk research. Data was collected by using Harzing's Publish or Perish (PoP), saved as CSV and RIS, filtered and refined, and then analyzed using descriptive statistics and VOSviewer. We screened 485 papers (2012-2022) related to plant-based milk from 998 publications since 1981. Related keywords or terms of screened papers were then visualized by VOSviewer into network, overlay, and density visualization map. Based on the visualization map, there were 7 clusters of plant-based milk research field. The novelty of the research covered the importance and development of plant-based milk derivate, correlation to life cycle assessment, and occurrence of milk allergy. The term “diet” became the highest density term in publication between 2012 to 2022. On the other hand, the terms “sensory attribute”, “traditional plant”, and “health benefit” became the lowest density term.

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Non-Bovine Milk: Sources and Future Prospects

Abstract: Milk is the first food that mammals are exposed to [...]

Cited by 5 publications

References 21 publications

Potential role of camel, mare milk, and their products in inflammatory rheumatic diseases

Potential role of camel, mare milk, and their products in inflammatory rheumatic diseases

The Effect of Coriander Oil Addition to Goat Feed on the Technological Properties of the Resultant Milk; Rayeb as a Product Model

A Bibliometric Mapping of Plant-Based Milk

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