Nutritional and therapeutic significance of non-bovine milk for human health applications

Abstract

Non-bovine milk(s) and their dairy products are showing a rise in market demand as they are gaining consumers’ attention. Non-bovine milk serves as an important source of nutrition and sustenance for populations in difficult climatic and geographical regions. Milk from different non-bovine species is known to have several nutritional and therapeutic values. Thus, it becomes important to study the composition and constituents of non-bovine milk(s) and their products with respect to microbial load and post-translational modifications of proteins in human health applications. The cheeses and fermented milk products produced from non-bovine milk are widely distributed across a large variety of climatic and geographical areas. Non-bovine milk proteomics is being analysed to know the role of milk proteins and peptides in metabolism, immune regulation and disease pathways for application in nutraceutical and drug development. Therapeutic proteins for human use are being produced in the “goat model” as a bio-reactor. The biological potential of milk is manifold as it is transformed into various products with specific nutritive and health-promoting values. Therefore, the purpose of this article is to review different aspects of non-bovine milk(s) in nutrition, traditional dairy product, milk proteome, bioactive peptides, microbiota and antimicrobial resistance due to intensive production for diverse applications and better economic impact in different regions.