A comparative evaluation of five milk-producing mammals: Benefits and safety

Abstract

Milk is a central characteristic of the Mammalia class of animals. This study describes the properties of milk of various domestic dairy mammals (cow, buffalo-cow, doe, ewe, and camel cow). Its physical and chemical components, therapeutic benefits, allergenicity, and safety have all been examined in detail. Cow's milk remains the most globally produced type, accounting for over 80% of total milk production. Milk from ewes and cows has lower cholesterol content (8 mg/100 g) compared to milk from cows and does (10 mg/100 g). Additionally, ewe and cow's milk have higher lactose levels (4.86% and 5%) than cow and doe milk (4.76% and 4.20%). Doe milk is known for its higher fat content, typically ranging from 3.4% to 4.2%. On the other hand, camel milk contains significant antioxidants that can protect human cells from oxidative damage. The ingestion of milk from cows or buffalos-cow milk may induce minor allergic reactions; however, milk can also ease some allergy problems. Ewe milk can benefit those with eczema and asthma. This study highlights the viability of different milk types, including the emergence of plant-based and cellular milk options and other commercially available milk alternatives. The dairy industry and related fields can benefit from understanding the distinctive qualities of milk from various species in a variety of scientific and real-world applications.