Characteristics of milk from different species of farm animals with special emphasis on health-promoting ingredients

Abstract

Nowadays, consumers choose food products, pay attention not only to their nutritional value and taste, but also to health-promoting properties. Milk from various animal species is a rich source of health-enhancing components present in the fat, protein and water fractions. They exert a multidirectional impact on the human organism and limit the risk of development of many lifestyle diseases. There are differences in the content of bioactive ingredients in milk from various animal species. In comparison with cow milk, which is of key importance in the world production, sheep and donkey milk contains higher amounts of whey proteins (mainly β-Lg) and polyunsaturated acids. Camel milk deserves special attention as well due to its high content of antibacterial substances, i.e. lactoferrin and lysozyme, as well as vitamins C and E. Importantly, milk and dairy products are a rich source of essential amino acids and minerals (mainly calcium), indispensable for normal functioning of the human organism. Due to the presence of antioxidants, i.e. β-Lg, lactoferrin, CLA, and vitamins E and C, they are classified as natural antioxidants.