Research Trends in Non-Bovine Milk: Key Areas, Advancement, and Challenges

Abstract

Bovine milk makes up a larger proportion of the human diet than non-bovine milk. Non-bovine animals have an important part in the rural socioeconomic framework. Non-bovine milk’s gross composition is virtually identical to bovine milk, with an exception of donkey milk, which contains lower fat and protein whereas higher lactose content. Their milk provides various health advantages since it contains vital fatty acids, certain important amino acids, micronutrients, low protein allergy, and a variety of bioactive substances. Multiple medical and therapeutic capabilities assist in marketing them as “functional foods” in order to attract customers. Non-bovine milk has the potential to benefit human health; yet, there is a gap in knowledge about microbiota, its importance for milk quality and safety, making future research difficult. So, this review focuses on the composition (major and minor), and their nutritive and functional properties. © 2025 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG.