Cows produce almost 85% of the milk consumed worldwide. However, about 7% of people in some European and American nations are allergic to it. There are only a few non-bovine species whose milks do not trigger these allergies, have therapeutic applications, and are more nutritious than cows. Regional significance is attached to other animal species used in the dairy industry. However, milk from these species is a valuable source of nutrition in some parts of the world (where cow milk is prohibited), giving locals in those regions food. We must highlight the benefits of our services. Sheep and buffalo milk are particularly excellent sources of cheese because of their high casein and protein content.
Cows produce 85% of the milk consumed worldwide, but in many places, livestock cannot survive. These communities therefore rely on other animals to produce dairy goods. Some of these alternatives include different types of animal milk, like camel and goat milk, which are increasingly being sold in health food stores in Australia and the US due to their superior nutritional value and more easily absorbed ingredients compared to cow’s milk.
For a very long time, millions of people who were suffering from harsh weather conditions and water shortages received excellent nutritional support from camels, which also produce milk with significant nutritional value. Rarely used as an alternative to animal milk is camel milk. However, since many cultures have been consuming this milk for a very long time, it has never been “new.”
It’s possible that camel milk won’t soon hold much significance on the shelves of supermarkets and grocery stores. However, it soon will become a sought-after item. It is also preferred by those who have lactose intolerance because it is easier to digest than cow’s milk.
The clear contrast between goat milk and other animal milks can be explained by the short clotting time, poor heat resistance, weak curd hardness, and low cheese yield of goat milk rennet. The “homogeneous” makeup of goat milk fat has traditionally been used to describe how infants and patients digest food.
One of the most well-known super foods is goat milk. There is proof that people have been drinking goat milk for a very long time. About 2% of the milk consumed worldwide is produced by goats and can be grown in regions with poor soil. People’s concerns about milk’s nutritional value over the last 20 years have caused a 60% increase in milk production. This milk alternative, which is rich in vitamins and minerals, offers relief for people with digestive issues and lactose intolerance.
Yak is very tolerant of the cold and is sometimes used in place of milk. They are the only milk species that is occasionally available in alpine areas like western China and Mongolia, where they primarily reside. Yak milk itself is also very nourishing.
Nutrients of Yak milk
Solids 16.9 – 17.7%
Protein 4.9 – 5.3%
Fat 5.5 – 7.2%
Lactose 4.5 – 5.0%
Minerals 0.8 – 0.9%
Due to its health advantages, horse milk is used in Europe as an alternative to cow milk. Horse milk is used as a treatment for skin and digestive issues, despite being a niche product. According to research, it can help with eczema or atopic dermatitis. Additionally, it is utilized in the creation of cosmetics. It can be combined with water or dairy products like yoghurt and has a maximum shelf life of 18 months.
The most prevalent bovine mammals in Brazil, India, and China are zabs, also referred to as humpback cattle, and they can withstand challenging circumstances like a fever that dairy cows cannot. Even though milk has a high solid content (more than 70 varieties), there are no known nutritional advantages over regular milk. Zebu is naturally available in some areas, so people there grow it. Zebu milk is different from other types of milk in that it contains more fat and carbohydrates.
Compared to cow or goat milk, sheep milk is more easily absorbed by the human digestive system. Sheep’s milk lacks the flavour and aroma that goat milk typically has. Sheep milk typically has a solid content that is more than twice as high as that of goat or cow milk. People with intolerance will research the only milk products they can easily consume are those made from sheep’s milk (for patients who cannot digest cow milk or goat milk will face no trouble with sheep milk).
Milk from reindeer is nourishing. Adults only require one litre to meet their daily protein requirements. More than 20% of the fat and roughly 10% of the protein are found in reindeer milk. Compared to milk, it has a higher dry matter mass (30g/100g), and it also has vitamin A and D. The lactose content of reindeer milk is significantly lower than that of cows, and the majority of the fat is unsaturated. Reindeer milk contains a lot more dry matter and calories than cow’s milk.
According to the researcher, giraffe milk has a high fat content of up to 12.5 percent. That corresponds to 3.5% in whole cow’s milk. The vitamin B6, riboflavin, and thiamine content of giraffe milk are also comparable to that of cow milk, but the vitamin A and B12 content is higher. In contrast, although some people may find the fat content offensive, giraffe milk can be healthier for us in a number of ways than the traditional cow’s milk we use on our daily cereal.
Sorce : Team Safe Labs