NEW TRENDS IN THE BIOACTIVE COMPOUNDS OF MILK: A REVIEW OF THE FUNCTIONAL ACTIVITIES AND PROCESSING EFFECTS

Abstract

Milk has a complex highly variable nutritional composition based on the different species and animal breeds, together with the strategy and management of the animal feed. It is the first food consumed by chil-dren, exclusively for the initial months because it contains all the nutrients necessary for body growth and the development of cognitive functions. Considering the Mediterranean diet, cow and goat milk is consumed fresh or used for the production of dairy products, while sheep and buffalo milk is used exclusively for cheese production. In developing countries, sheep milk or milk from particular animal species such as the yak is also used for fresh consumption and is a low - cost food source for consumers. Milk is the only raw food with a complete profile of all nutrients, from proteins to fats, carbohydrates, water, minerals, and vitamins. Several bioactive compounds are present in milk or originate during protein digestion and fat fraction. Thus, milk can be defined as a functional food because it adapts to the definition "any food or food ingredient that can provide a health benefit over the traditional nutrients it contains".