Preface Milk is an integral part of human diet from ancient times. It provides a significant amount of protein, micronutrients and vitamins, which are essential to alleviate and fight malnutrition. To the world’s total milk production, Cow milk contributes 82.7%, followed by milk from Buffaloes, Goat’s, Sheep’s and Camel’s. Cow milk contributes almost majority of world’s total milk production. Apart from plenty of health benefits of cow milk, the adverse effects or devil side of cow milk have been observed for certain population in the world. These adverse effects have been categorized as symptoms of Lactose intolerance– a condition characterized by difficulty in digesting milk due to absence of particular enzyme Lactase. Milk allergy occurs due to adverse immune reaction due to presence of certain milk proteins and this is usually termed as milk allergy cow milk protein allergy (CMPA). Therefore researchers are always in search of the alternative milk source which will not have adverse effects on human health. Non-cow (goat, camel, donkey, yak, horse) milks are closely associated with the culinary cultures of many societies throughout the world. Non-Bovine milks draw great interest for researchers in terms of milk production, technology, chemistry, microbiology, safety, nutrition, and health aspects. The advancements of science have proved that the non-bovine milk are the alternatives for modern world. Therapeutic properties of goat, donkey and camel milk are well established. Understanding the proper chain of production will provide important insight into the successful growth of this sector. India is the highest milk producing country in the world; although most of the Indian farmers are small or marginal. So maintenances of non-cow especially goat, sheep are marginal as compared to bovine herd. Recently, Government of India is providing financial support for sheep or goat farmers. In this situation, it is a need of the hour to exploit the different features of non bovine milk that helps for those involved, e.g. dairy farmers, industry people, trade associations, government, and policy makers with non bovine milk sectors.

Abstract Buffalo is the second major source of milk supply in the world. India, Pakistan, China, Egypt, Nepal, Myanmar, Italy, Sri Lanka, Iran, and Turkey are the top ten countries of highest buffalo milk production. In Asian countries, Riverine buffalo is mostly used milk purpose breed. Buffalo milk is a plentiful source of nutrients including fat, protein, essential fatty acids, essential amino acids, lactose and beneficial oligosaccharides, indispensable fat and water soluble vitamins, vital minerals. It contains more total solids, fat, protein, lactose and calcium as compared to cow milk. Buffalo milk possesses wide potential to be used in the production of a range of dairy products. On account of the differences in physico-chemical and biochemical properties between buffalo and cow milk, conventional processing technology and equipment for cow milk may not be suitable for buffalo milk processing. Changes and modifications must be considered for making certain products. This chapter aims to highlight the nutritional profile including amino acid profile, lipid profile and mineral composition; physico-chemical properties and potential of buffalo milk in the dairy sector.

Abstract Camel milk has been known in Asia and Africa for 5000years for its benefits for human health. It is the closest to human mother’s milk and safe for children. Research studies around the world have confirmed that camel milk has better nutritional value as it exhibits many unique and amazing health-promoting properties as compared to cow milk. This milk is considered as a complete food and can be consumed exclusively while meeting all nutritional requirements. Many studies have reported that camel milk contains very high concentrations of mono- and polyunsaturated fatty acids, low fats, cholesterol, and lactose. It also contains higher amounts of minerals (calcium, iron, magnesium, copper, zinc, and potassium), vitamins B2 and C as compared to cow milk. It does not contains beta lactoglobulin and beta casein that are present in cow milk and that are the main cause of allergy in certain human population. Furthermore, camel milk contains various protective proteins that exert antibacterial, antiviral, and immunological properties. It possesses unique, powerful immune system–boosting components that would exert potential health benefits. It is an alternative for people suffering from cow milk allergy. So camel milk can be considered as next generation super food.

Abstract Goat farming was the important part from the economy point of the view; especially in the Mediterranean and Middle East region where goat is also called as “Cow of poor man”. Goat milk have unique compositional characteristics like, lower ethanol stability, higher content of short- and medium-chain fatty acids. It is a rich source of calcium, phosphorous, chlorine, and vitamins. It is highly digestible and has a mild laxative effect. Along with these, who are suffering from anemia, osteoporosis and malabsorption, they should consume Goat milk. Goat milk is a functional and nutraceutical property as it both nutritional and additional health benefit such as easily digestible, boost immunity and metabolism, anti-inflammatory and anti-carcinogenic to consumer this lead to increasing demand for goat milk and derived dairy products. Goat milk can be used to manufacture a wide variety of products, including fluid, fermented, frozen, acid coagulated, and dehydrated milk products. The aim of this chapter is to highlight the physical and chemical properties, nutritional and health benefit of Goat milk. Goat milk based some popular products are also discussed in order to provide some basic information regarding the value addition of Goat milk.

Abstract From the vedic time itself goat is popularly known as a poor man’s cow in India. It has the proven potential to make significant contribution to the poor man’s economy thus livelihood with minimal requirement of care. It can be easily managed by women and children in spare time as it is small-sized animal. Other maintenance requirement like feeding, milking and care of goats do not require much equipment and hard work. Capital investment and feeding costs are also quite low. It not only supplies nutritious and easily digestible milk but goat meat has high demand and price in the market thus can act as regular source of additional income for poor and landless or marginal farmers. Also the role of women in goat keeping is very significant in the poor rural families and goat is the most important means through which rural women are able to contribute meaningfully to the cash needs for their family members. Thus, goat rearing can play very important role in balanced socio-economic development of the country as there is a close relationship between the status of women and the socioeconomic development of any country (Alam, 2001 and Ahmed, 2017).

Abstract Sheep milk is one of the superior quality of dairy foods and it is also considered as nutritional powerhouse. The beneficial role of sheep milk results from its fatty acid, immunoglobulin and non-immune protein contents. Apart from different dairy products and functional foods; this milk is used in anti-ageing and cosmetic soap preparations. In India Sheep make a valuable contribution to the livelihood of the economically weaker sections of the society. In our country the major portion of sheep milk is consumed as fluid milk and in certain areas converted into ghee and dahi.

Abstract The milk from non-bovine species is gaining considerable attention mainly due to the fact that it is consumed by sensitive consumers (infants and elderly). Donkey milk possesses various health benefits, namely, anti-microbial activity, immunomodulation, hypoallergenicity, prevention of cardiovascular diseases which are elaborated in details here. Similarity in nutrition profile among donkey and human milk is discussed in detail. The donkey milk’s yield, its milking technique, effect of lactation on chemical composition and the microbial aspect is also described. As, availability of donkey milk is limited, therefore its processing becomes essential for its usage over a long period of time. Preparation of various donkey milk products like yoghurt, ice cream and cheese are also described here.

Abstract The unique characteristics of mare’s milk help to prevent many chronic diseases. The health beneficial properties of this milk is even acknowledged since ancient time and this milk is being successfully used as medicated food against a wide range of chronic diseases. The merits of mare’s milk has also been noted by the cosmetic and pharmacy industries. Lastly, considering many health beneficial effects of this milk, attempt should be made to augment the production and popularization of mare’s milk. In this chapter different aspects of mare’s milk has been pointed out in different sections and subsections. Introduction Globally, 16.9% of milk consumed by humans comes from species other than cattle. Non-cattle milk is linked more to territories than cows’ milk: sheep in the Mediterranean basin, horse in Central Asia, yak in Himalayas, camel in desert regions. The domestic equid species (horse and donkey) belong to the taxonomic order Perissodactyla, family Equidae and genus Equus. The nutritional and therapeutic properties of horse (Equus caballus) milk have been known since ancient times according to the historian Erodoto (V century BC). Although horses are of minor importance for milk production in comparison with cows, buffalo, sheep and goats, they have been traditionally important dairy animals in Mongolia and in the southern states of the former Soviet Union, e.g., Kazakhstan, Kyrgyzstan and Tajikistan. Aristotle (322 BC) reported the existence of a dairy product in Mongolia that processed mare’s milk to transform it into a fermented product with an alcohol content of 3% and Herodotus also reported something very similar performed by the Scythians;

Abstract Yak milk is unique as it is rich source of nutrients and is the main source of milk derived nutrition in hilly areas, where the availability of bovine milk is very limited. It is considered as a concentrated source of nutrients with a total solids (TS) content of approximately 16.9-17.7%. The nutritional profile and physico-chemical properties of yak milk is very different from that of conventional source of milk. Though, the production of yak milk and milk products is not organized and is limited to the custom of high altitude regions only. However, yak milk and milk products like churpi, kurut, orom, paneer, churkam, serkam, butter etc. are gaining attention of consumers due to their significant nutritional and therapeutic value. Owing to this, it has further increased the interest of researchers for the development of new array of yak milk based organic dairy products. Therefore, with growing demand of natural functional foods, yak milk could be valuable product to meet the demand of functional foods. The aim of this chapter is to highlight the nutritional profile of yak milk including, amino acid profile, lipid profile and mineral composition. Yak milk based regional products are also discussed in order to provide some basic information regarding the value addition of yak milk.

Abstract Now-a-days non bovine milk become an area of interest for their potential to provide nutrients along with beneficial health effects. Deer belongs to cervidae family, is one of the source of non bovine milk. Two thousand years ago, the people of Soviet Union along the borders of Russia, Mongolia, and China used to consume deer milk and milk product. Deer milk is a plentiful source of milk solids. The proteins of deer milk is more digestible than bovine milk owing to their unique profile and characteristics. Deer milk being rich in highly digestible protein offers beneficial health effect through bioactive peptide production. The distinctive physico-chemical properties being quite similar to sheep milk shows the milk product manufacturers a scope to use deer milk for production of various dairy products. Although there is immense opportunity to use deer milk for development of diversified functional products, further research work is needed to be carry out to find out the type of biopeptides produced during protein hydrolysis, role of fatty acids, effect of different unit processing on its constituents etc. This chapter delineates the nutritional profile and physico-chemical properties of deer milk along with the significance of it in terms of its therapeutic roles and potential to be used for product development.

Abstract Human milk is the dynamic fluid provides initial and essential nutrients to the neonates and play key role in development and growth of infant gut microflora, nerve system, immunity system and other organs. Composition of human milk varies with number of factors from geographical location, individual habits, stage and period of lactation to mature or pre mature born of infant. Each component and its bioavailability in human milk plays specific function in infant nourishment. Protein and non-protein nitrogenous compounds of milk provides essential bioactive component required for preventing infants form many diseases and develop immunity. Nucleotides involve in many enzymatic and metabolic activities. Milk contains 3.0 to 5.0% fat act as a major source of energy consisting of larger portion of triglycerides. Essential fatty acid of milk important for nerve system development in infant. Additionally, fat soluble vitamins plays in sight and immune development for new-born. A Human Milk Oligosaccharide is natural prebiotic present in human milk which helps in growth of bifidus bacteria and prevent respiratory tract infection in infants. Furthermore, micro components like vitamins, mineral, enzymes involved in various essential activity lead to healthy infant.

Abstract Milk is the almost complete and highly nutritious food for mammals, as it supplies all the energy and nutrients needed for the proper growth and development of the neonate. Milk proteins are considered the most key source of bioactive peptides and an increasing number of bioactive peptides have been identified in fermented dairy products and milk protein hydrolysates,. These bioactive peptides are sequences between 2 and 20 amino acids that improve the physiological functions and inhibit chronic diseases. The bioactive peptides are inactive within the sequence of the origin protein and can be released by addition of various types of proteolytic enzymes, coagulation enzymes and starter culture during milk processing. Once bioactive peptides are release in the body, these peptides may act as regulatory compounds with hormone-like activity. Furthermore, bioactive peptides from milk proteins have many biological activities such as antimicrobial, antihypertensive, antithrombotic, antioxidant, mineral binding, and anti-diabetic. Due to their physiological and physico-chemical variability, milk bioactive peptides are considered as greatly important components for health stimulating foods or pharmaceutical applications. Over the past few decades, major advances and developments have been achieved on the novel bioactive peptide and commercial applications of bioactive components which are present naturally in the milk. The aim of this chapter is to focus on the bioactive peptide present in milk, extraction of bioactive peptide, functional capability of bioactive peptides in milk and their importance in human health including bio active peptide based commercial dairy products.

Abstract Cow and buffalo milk is the major source milk worldwide contributing 81 and 15% of total milk production respectively. However, milk from animals like goat, sheep, camel, donkey, yak etc also contribute to human nutrition and health in different parts of world. These milks are source of staple traditional product and considered as delicacy in parts of Europe, UK, USA etc. The microbiota of raw milk and fermented milks, cheeses, made from raw milk is complex. These microorganisms have immense role in determining quality and safety of the subsequent product made from these milks as they may be responsible in spoilage and reducing shelf life, causing human health issues, also contribute to development of flavor and aroma formation, texture development, ripening cheese. Different factors like host, stage of lactation etc. affect the composition of microbiota present in the milks and methods like cultural and culture independent methods metagenomic analysis have been done to determine the microbial community present in the milk. Introduction Non- cow and non-buffalo milks such as milks from goat, sheep, camel, donkey, yaks etc. are one of the important sources of nutrition in different parts of the world. In Mongolia, the highlands of the Afghanistan and Pakistan, Himalayas in India, Nepal, and Bhutan, Tibetan Plateau and in the Mountains China yak milk is the only source of milk. Cheese made from sheep and goat milk are categorized as gourmet food and many times regarded as protected designation of origin (PDO) status. Camel milk is used for medicinal food and donkey milk is suitable for children, aged people due to its hypo allergenic properties. These milks and milk products like cheese, naturally fermented milks and yoghurt are staple traditional foods in different parts of the world.

Abstract Colostrum is the lacteal secretion after the birth of the new-born. It has a very different composition from milk, naturally designed to build immunity, promotes growth, and protects new-born mammals from external factors. It has a higher amount of protein and fat which provides the building blocks for growth. The higher macro and micro nutrients present in it help in various inter and intracellular activity and metabolism. Colostrum is fully loaded with various immune-boosting factors and growth factors, among them immunoglobulin, lactoferrin, lysozyme, insulin-like growth factor, vitamins have the most importance. Colostrum can fight against various diseases, bacteria, viruses, toxins, and can build a healthy immune system and gastric digestion system in the human body. Bovine, non-bovine, and human colostrum have almost all components in common but at different compositions. Non-bovine colostrum is comparatively less explored than bovine colostrum. Deep research and marketing can bring this nature’s gift for the goodness of human beings.

Abstract Milk is unique in its nutritional composition and it is the secretion of mammary gland with all the nutrients to nourish the young ones. Milk is a widely consumed drink because it provides essential macro and micronutrients and so called as complete food. Humans, not only the infants but also the adults, are the only species that drink the milk of another species, particularly cow’s milk. But cows’ milk has a different in composition and contains in excess of nutrients than human milk. This unnecessary excess nutrients leads to adverse and allergic effects on human health. One of these is milk protein allergy and it is an increasing health care concern. In medicine, the term cow’s milk allergy (CMPA) is only used to describe reactions involving the immune system, while other reactions are normally called cow’s milk intolerance. The feeding of cow’s milk has adverse effects on infants and young children. There are various methods and tests to identify the CMPA and its diagnosis can be achieved by skin or blood tests. Several efforts have been done to reduce the allergic reaction of cow milk proteins and various technological processes have been applied. The treatment of food allergy should be nutritional and is based on the elimination of diet or, in the case of infants, on the use of hypoallergenic or “HA” formulas, diets and best alternatives to cow milk like some Extensively Hydrolyzed Formulas (EHFs) based on whey, casein or another protein source, and by amino acid-based formulae (AAF), Soy protein-based formulas, donkey milk, camel milk etc.

Appendix FSSAI, 2017 standard for different specie’s milk in india