Abstract
(1) Background: The variation in the concentration of different components found in milk depends on mammalian species, genetic, physiological, nutritional factors, and environmental conditions. Here, we analyse, for the first time, the content of different components (cholesterol concentration and fatty acids composition as well as the overall fat and mineral content determined using the same analytical methods) in milk of different mammal species. (2) Methods: The samples (n = 52) of human, cow, sheep, goat and mare milk were analyzed in triplicate for: cholesterol concentration, fatty acids profile and fat and mineral content (calcium, magnesium, sodium, potassium, iron, zinc). (3) Results: The highest fat content was reported in sheep milk (7.10 ± 3.21 g/dL). The highest cholesterol concentration was observed in bovine (20.58 ± 4.21 mg/dL) and sheep milk (17.07 ± 1.18 mg/dL). The saturated fatty acids were the lowest in human milk (46.60 ± 7.88% of total fatty acids). Goat milk had the highest zinc (0.69 ± 0.17 mg/dL), magnesium (17.30 ± 2.70 mg/dL) and potassium (183.60 ± 17.20 mg/dL) content. Sheep milk had the highest sodium (52.10 ± 3.20 mg/dL) and calcium (181.70 ± 17.20 mg/dL) concentration values. (4) Conclusions: The differences in nutritional value of milk could be perceived as a milk profile marker, helping to choose the best food for human nutrition.
Highlights
Milk is composed of the following main components: water, fat, lactose, whey proteins, and minerals in amounts depending on the species of animals [1]
The highest fat content was reported in sheep milk (7.10 ± 3.21 g/dL) and was statistically different from cow (2.90 ± 0.19 g/dL) and mare milk (1.21 ± 0.85 g/dL) (Table 3)
The highest cholesterol concentration was observed in bovine milk (20.58 ± 4.21 mg/dL) and sheep milk (17.07 ± 1.18 mg/dL) and was much higher than that reported in human, goat and mare milk
Summary
Milk is composed of the following main components: water, fat, lactose, whey proteins, and minerals (ash) in amounts depending on the species of animals [1]. Milk composition is highly variable and differs even in the following days of lactation. The use of colostrum and mature milk derived from various mammals in human feeding has been gaining more and more popularity [4]. The reason for this is mainly its hypocholesterolemic action, better bioavailability, therapeutic properties (used in gastro-intestinal disorders) and no allergies after consumption. Milk fat is one of the few food sources of butyric acid, a potent inhibitor of cancer cell proliferation as well as an inducer of differentiation and apoptosis in a number of cancer cell lines [5]
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