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Höxter, Simon Tobias, 2021. Milk from minor dairy species : Composition, processing and microbial aspects. First cycle, G2E. Uppsala: SLU, Department of Molecular Sciences

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Abstract

Milk plays an important part of the diet all around the world and 99 % of the milk consumed by humans comes from bovine, buffalo, sheep, and goat. In addition, some other species are used for milk production, so called minor dairy species. This literature review focused on six minor dairy species, i.e. horse, donkey, dromedary camel, red deer, reindeer and moose. Research and other relevant information about the milk’s nutritional value, products made from the milk and their manufacture, potential for future product development, microbial content of the milk and food safety aspects were examined. A wide range of products, e.g., cheeses, fermented alcoholic drinks and ice cream made from milk of minor dairy species were found. The consumption is mainly connected to isolated communities in developing countries but there is also a small, commercial and industrial sector for milk products from minor dairy species. The nutritional content shows great varation between milk from minor dairy species. Protein and fatty acid composition are important factors in the dairy food production and impact which products and processing methodologies are viable. Microbial content of these milks and products is also an important aspect from both a production and food safety standpoint.

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Mjölk utgör en viktig del av kosten i hela världen och 99 % av mjölken som konsumeras av människor kommer från ko, buffel, får och get. Därutöver finns det även andra, mindre vanliga arter vars mjölk används för human konsumtion. Denna litteraturstudie fokuserade på sex arter: häst, åsna, dromedar, kronhjort, ren och älg. Forskning och annan relevant information gällande mjölkens näringsvärde, produkter gjorda på mjölken, tillverkningsmetoder, potential för nya livsmedel, mjölkens mikrobiella innehåll och aspekter kring livsmedelssäkerhet undersöktes. Konsumtion av mjölk från mindre vanliga arter sker främst i isolerade samhällen i utvecklingsländer men det finns en liten kommersiell sektor för produkter baserade på mjölken från dessa arter. Mjölkens näringsvärde varierar stort mellan arterna. Protein- och fettinnehållet har en stor inverkan på vilka produkter som är möjliga att tillverka samt vilka tillverkningsmetoder som är mest lämpliga. Mjölkens innehåll av olika mikroorganismer anses vara viktigt både när det kommer till tillverkning av olika produkter samt livsmedelssäkerhet.

Main title:Milk from minor dairy species
Subtitle:Composition, processing and microbial aspects
Authors:Höxter, Simon Tobias
Supervisor:Johansson, Monika
Examiner:Lundh, Åse
Series:Molecular Sciences
Volume/Sequential designation:2021:28
Year of Publication:2021
Level and depth descriptor:First cycle, G2E
Student's programme affiliation:NY010 Agronomprogrammet - livsmedel, för antagna fr.o.m. 2016 300 HEC
Supervising department:(NL, NJ) > Department of Molecular Sciences
Keywords:minor dairy species, equine milk, horse milk, mare milk, donkey milk,, red deer milk, camel milk, reindeer milk, moose milk, dairy products
URN:NBN:urn:nbn:se:slu:epsilon-s-17120
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-s-17120
Subjects:Animal husbandry
Food composition
Language:English
Deposited On:30 Aug 2021 10:48
Metadata Last Modified:31 Aug 2021 01:03

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