Based on literature data, the composition of milk from different ruminants (cow, sheep, goat, buffalo, camel, llama, yak and deer) and equidae (horse and donkey) and of human milk were compared to examine possible nutritional differences. Additionally, the alleged health benefits attributed to some of these milks and the effect of heating are discussed. Very generally, ruminant milk has a lower...

Buffalo milk has excellent physical and chemical qualities as a consequence of the high percentage of constituents. This milk property is desirable for the dairy industry because it facilitates manufacture of mozzarella cheese. We estimated genetic parameters for milk yield, milk fat and protein and their effects on mozzarella cheese production using Bayesian inference. Using information from 4...

the aim followed in the present research was to study the effects of reduction in dietary crude protein on milk production and on blood components in lactating holstein dairy cows when in heat stress. a number of 63 holstein dairy cows (71 ± 16.5 dim) were chosen to be made use of in a randomized complete block design. the cows were randomly assigned to any one of the three experimental rations...

The composition of milk is crucial to evaluate milk performance and quality measures. Milk components partly contribute to breeding scores, and they can be assessed to judge metabolic and energy status of the cow as well as to serve as predictive markers for diseases. In addition to the milk composition measures (e.g., fat, protein, lactose) traditionally recorded during milk performance test v...

This study uses revealed preferences of consumers to study the consumer benefits from soy milk. The study specifies and estimates structural demand and reduced form models of competition for different milk types using US supermarket scanner data. The introduction of soy milk is used to estimate consumer benefits and valuations. We decompose benefits into two components, competitive and variety ...

There is increasing commercial interest in the production of functional foodstuffs which have health-promoting properties. Over the last five to ten years, significant progress has been made in the identification and characterisation of bovine milk components that can affect the function of the immune system. This review outlines the major components of bovine milk that have been shown to modul...