Abstract
Nonbovine milk products mainly from goat, sheep, camel, and donkey have recently attracted attention for their nutritional, health-promoting, and processing properties. The present chapter addresses an overview of the recent nonbovine milk market scenario, facing the critical aspects for growing nonbovine dairying, and illustrates the main differences among protein and fat composition of nonbovine milk. Moreover, the newest dairy products from sheep, goat, camel, and equid milk were presented in the light of the recent consumer’s request, among which probiotic and low-fat products, and emerging applications as ingredient in functional food, such as use of oligosaccharides from goat milk and novel probiotic strains isolated from camel milk.
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