Milk of sheep, goat, and buffalo: a public health review

The objective is to integrate nutritional, technological, and human health characteristics of milk from sheep, goat and buffalo as viable substitute for cow milk. Ewe milk is much richer than cow milk in riboflavin, thiamine, niacin, pantothenic acid, vitamin B6, vitamin B12 and biotin. Compared to cow milk, goat milk has minor α-s-1-casein, s-carotene, agglutinin; and is lower in citric acid, Na, Fe, S, Zn, Mo, ribonuclease, alkaline phosphatase, lipase, xanthine oxidase, N-acetylneuraminic acid, orotic acid, pyridoxine, folate, vitamin B12, and vitamin C. Buffalo milk is higher in total solids, fat, proteins and vitamins, and is lower in cholesterol compared to cow milk. The peroxidase activity is 2–4 times greater in buffalo milk than in cow milk. Persistent and thorough education will ensure that the public is optimally cognizant of unbiased roles of milk, especially from less-known livestock, in improving the quality of postmodern life.