Comparative Insights into Bovine and Non-Bovine Milk: Composition, Technology, and Nutritional Perspectives

Year : 2025 | Volume : 14 | Issue : 03 | Page : 1 10
    By

    Tuba Iram,

  1. NPD Executive, Research and Development, CG Corp Global (Wai Wai) Noodles, Gurgaon, Haryana, India

Abstract

Milk has long been regarded as a universal food, providing essential nutrients to humans across cultures and generations. While bovine milk, particularly from cows and buffaloes, dominates global dairy production and consumption, non-bovine milks, such as those from goats, sheep, camels, donkeys, and yaks, also play a significant role in human nutrition, especially in regions where they are traditionally consumed. The comparative study of bovine and non-bovine milk is increasingly important considering rising consumer demand for alternatives that address lactose intolerance, protein allergies, and health-conscious dietary choices. The composition of milk varies considerably across species, with differences in macronutrients, protein polymorphisms, lipid profiles, and bioactive compounds. Bovine milk is widely valued for its high yield and suitability for large-scale processing, whereas non-bovine milk often contains higher proportions of short- and medium-chain fatty acids, unique protein structures, and beneficial micronutrients that contribute to better digestibility and enhanced functional properties. Such differences influence not only nutritional outcomes but also technological applications, including cheesemaking aptitude, fermentation potential, and product stability. Beyond composition, factors, such as species, breed, stage of lactation, diet, and environmental conditions, further impact milk quality and processing characteristics. Advances in preservation, packaging, and storage technologies have enabled the utilization of both bovine and non-bovine milk in diverse products, ranging from traditional cheese, butter, and yogurt to modern protein powders, infant formulas, and functional foods. This review synthesizes current knowledge on the comparative insights into bovine and non-bovine milk, focusing on composition, technological properties, and nutritional perspectives. Highlighting their unique attributes and applications, it underscores the growing relevance of non-bovine milk in meeting consumer preferences, supporting sustainable dairy practices, and contributing to human health.

Keywords: Bovine milk, non-bovine milk, milk composition, milk proteins, dairy technology, nutritional perspectives, cheesemaking, functional foods

[This article belongs to Research and Reviews : Journal of Dairy Science and Technology ]

How to cite this article:
Tuba Iram. Comparative Insights into Bovine and Non-Bovine Milk: Composition, Technology, and Nutritional Perspectives. Research and Reviews : Journal of Dairy Science and Technology. 2025; 14(03):1-10.
How to cite this URL:
Tuba Iram. Comparative Insights into Bovine and Non-Bovine Milk: Composition, Technology, and Nutritional Perspectives. Research and Reviews : Journal of Dairy Science and Technology. 2025; 14(03):1-10. Available from: https://journals.stmjournals.com/rrjodst/article=2025/view=234706


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Regular Issue Subscription Review Article
Volume 14
Issue 03
Received 04/09/2025
Accepted 08/09/2025
Published 09/09/2025
Publication Time 5 Days
106

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