Beyond Bovine: A Multidimensional Study on the Nutritional, Functional, and Socio-Cultural Roles of Camel, Yak, Buffalo, and Cow Milk

Zixi Liu

doi:10.54097/1cec7p96

Authors

Zixi Liu

DOI:

https://doi.org/10.54097/1cec7p96

Keywords:

Cow milk, non-bovine milk sources, nutritional composition, functional features, cultural and economic value, therapeutic bioactive molecules.

Abstract

This paper explored the nutritional composition, functional features, cultural and economic value of camel, yak, buffalo, and cow milk. Studies on non-bovine milk sources by comparative analysis that are high in therapeutic bioactive molecules increasingly reveal their distinctive profiles. Camel milk has immune-boosting and anti-inflammatory qualities owing to its elevated levels of lactoferrin, lysozyme, and immunoglobulins. Yak milk provides cardiovascular and anti-inflammatory benefits thanks to its high conjugated linoleic acid (CLA) and omega-3 fatty oil content Buffalo milk, high in whey proteins, calcium, magnesium, and phosphorus, promotes muscle development and bone health. Their adaptability in dairy processing and the practices around their production offer more hope for creativity in the global dairy industry.

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