Milk of sheep, goat, and buffalo: a public health review Online publication date: Thu, 27-Nov-2014
by Akbar Nikkhah
International Journal of Food Safety, Nutrition and Public Health (IJFSNPH), Vol. 4, No. 2/3/4, 2011
Abstract: 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 -s-1-casein, -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.
Existing subscribers:
Go to Inderscience Online Journals to access the Full Text of this article.
If you are not a subscriber and you just want to read the full contents of this article, buy online access here.Complimentary Subscribers, Editors or Members of the Editorial Board of the International Journal of Food Safety, Nutrition and Public Health (IJFSNPH):
Login with your Inderscience username and password:
Want to subscribe?
A subscription gives you complete access to all articles in the current issue, as well as to all articles in the previous three years (where applicable). See our Orders page to subscribe.
If you still need assistance, please email subs@inderscience.com