Abstract
Camels and yaks milks are rich in numerous bioactive substances that function beyond their nutritive value. Milk Camel milk is more similar to goat milk and contains less short-chain fatty acids than cow, sheep and buffalo milks, and about 3 times greater vitamin-C than cow milk. One kg of camel milk meets 100% of daily human requirements for calcium and phosphorus, 57.6% for potassium, 40% for iron, copper, zinc and magnesium, and 24% for sodium. Camel milk helps treat liver problems, lowers bilirubin output, lightens vitamin inadequacy and nutrient deficiency, and boosts immunity. Camel milk reduces allergies caused by cow dairy products. Camel milk has low milk fat made mainly from polyunsaturated fatty acids. It lacks ss-lactoglobulin and is rich in immunoglobulins, compatible with human milk. Yak milk has 16.9 - 17.7% solids, 4.9 - 5.3% protein, 5.5 - 7.2% fat, 4.5 - 5.0% lactose, and 0.8 - 0.9% minerals. Yak milk fat is richer in polyunsaturated fatty acids, protein, casein and fat than cow milk. Yak milk casein is used to produce antihypertensive peptides with capacities for producing value-added functional foods and proteins. Continual system-atic education of milk science especially for non-cow species will be an obligation for health implications to be optimally perceived by human populations worldwide.
Highlights
Asia, Europe and North America produce most of the world milk products (Figure 1) [1]
Camels and yaks milks are rich in numerous bioactive substances that function beyond their nutritive value
Milk is considered the most natural and efficient functional food. Such a global nutritional fame is because milk is produced from most abundant, lease digestible matters in the nature, and because it encompasses numerous bioactives that function beyond their nutritive value
Summary
Europe and North America produce most of the world milk products (Figure 1) [1]. The greatest dairy food consumption occurs in Western Europe, Scandinavians, Australia, and Canada (Table 1). These highlight the inevitability of further education and research data dissemination in both above and other world regions on human health implications of milk, especially from non-cow species. Whey proteins are insulinotropic and medium chain fatty acids improve insulin action and fat metabolism. Protein and calcium supplies from animal foods including dairy products vary considerably among countries. The public awareness of non-cow dairy foods nutritional and health perspectives is highly insufficient. A second primary objective is to help optimize milk science education worldwide with an emphasis on camel and yak dairy foods
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