About this Research Topic
Non-bovine milks, such as those from camels, goats, and sheep, are an important food category due to their versatility, their health benefits, and their high availability to people living in climatic conditions unsuitable for the traditional dairy cow (e.g., harsh, arid conditions). The gross composition of these milks is similar to that of bovine milk in terms of milk fats, proteins, and minerals. However, the specific composition (proteins quality and quantity, amino acids, vitamins, fatty acids, mineral composition) and physicochemical properties (size of fat globules and casein micelles) differ from that of bovine milk, depending on the species and their diet. One of the major problems associated with non-bovine milks is the development of dairy products that can compete with bovine dairy products. The problem has been attributed to poorly understood behavior of non-bovine dairy proteins. There is still a gap in knowledge about these milks’ processability and their adaptability to mass production. Therefore, the production of derived dairy products with high nutritional value from such milks requires more in-depth investigation.
Current economic and environmental challenges are impacting the development of food products around the world, particularly dairy products. The need to develop novel dairy products is becoming imperative to overcome the additional energy costs and high carbon footprint of conventional bovine milk production and processing. Carbon footprint studies should be further developed and implemented to develop a sustainable strategy for non-bovine milk production and processing with respect to the health benefits of milk components. Furthermore, as the composition of non-bovine milk may affect its processability, it would be important to further investigate the relationship between the composition of non-bovine milk, milk biomolecules, processing, and physicochemical properties. Such links will help to better understand the impact of processing (e.g., fermentation, thermal and non-thermal processing, new and advanced processing technologies...) on the nutritional properties and allergenicity of such milks. These studies will help to provide more suitable process conditions to develop valuable dairy products without compromising their health benefits for consumers.
This Research Topic will be dedicated to the study of the relationship between the physicochemical characteristics of non-bovine milk and their processability, with particular attention to the bioactive molecules of these milks and their activities (evaluation in vivo and in vitro). It will be a place to gather research aiming to elucidate the health-benefiting and techno-functional properties of non-bovine proteins as well as their utilization for the development of new processed products. A focus on the carbon footprint of non-bovine milk production and processing will also be considered.
This research topic welcomes original research, short communications, graphic reviews, and full-length reviews on the following subtopics related to non-bovine milks and dairy products:
• Composition and analysis: identification, purification, and characterization of bioactive molecules
• Dairy products: milk processability and carbon footprint, and improving the functionality of non-bovine milk proteins
• Health benefits: impact of processing on biomolecular activities (bioactive evaluation in vivo and in vitro), nutritional properties, and allergenicity.
Topic Editor F.B. is employed by ClonBio Group Ltd. All other Topic Editors declare no competing interests with regards to the Research Topic subject.
Current economic and environmental challenges are impacting the development of food products around the world, particularly dairy products. The need to develop novel dairy products is becoming imperative to overcome the additional energy costs and high carbon footprint of conventional bovine milk production and processing. Carbon footprint studies should be further developed and implemented to develop a sustainable strategy for non-bovine milk production and processing with respect to the health benefits of milk components. Furthermore, as the composition of non-bovine milk may affect its processability, it would be important to further investigate the relationship between the composition of non-bovine milk, milk biomolecules, processing, and physicochemical properties. Such links will help to better understand the impact of processing (e.g., fermentation, thermal and non-thermal processing, new and advanced processing technologies...) on the nutritional properties and allergenicity of such milks. These studies will help to provide more suitable process conditions to develop valuable dairy products without compromising their health benefits for consumers.
This Research Topic will be dedicated to the study of the relationship between the physicochemical characteristics of non-bovine milk and their processability, with particular attention to the bioactive molecules of these milks and their activities (evaluation in vivo and in vitro). It will be a place to gather research aiming to elucidate the health-benefiting and techno-functional properties of non-bovine proteins as well as their utilization for the development of new processed products. A focus on the carbon footprint of non-bovine milk production and processing will also be considered.
This research topic welcomes original research, short communications, graphic reviews, and full-length reviews on the following subtopics related to non-bovine milks and dairy products:
• Composition and analysis: identification, purification, and characterization of bioactive molecules
• Dairy products: milk processability and carbon footprint, and improving the functionality of non-bovine milk proteins
• Health benefits: impact of processing on biomolecular activities (bioactive evaluation in vivo and in vitro), nutritional properties, and allergenicity.
Topic Editor F.B. is employed by ClonBio Group Ltd. All other Topic Editors declare no competing interests with regards to the Research Topic subject.
Keywords: Non-Bovine Milk, Sustainability, Biomolecules, Processing technologies, Process intensification, Nutrition, Safety
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
