ABSTRACT
Milk is a significant benefactor in improving food supplements and safety, especially in developing nations. The quiets of milk in mammalian populations vary greatly with a cite to physiological, genetic, and nutritional parameters. Knowing the diverse value added in the milk food level as a nutrient helps, not only to estimate the nutritional ratio of milk but also helps in defining market strategies for different categories of consumers; expanding children, nursing mothers, youths, or old age people engaged in hard work. The consumption of goat, camel, cow, and buffalo milk has gained global acceptance and significance throughout the globe, while the consumption of horse milk is admired only by global people. Goat's milk is an option suggested by many prescribers for babies, those who are intolerant to cow's milk, and those who are hypersensitive to cow's milk. Goat's milk is more beneficial for that suffering from acidity, asthma, eczema, migraines, colitis, stomach ulcers, digestive disorders, hepatic and gallbladder disorders, and stress-involved symptoms like insomnia, hard stools, and nervous indigestion. In a few people with digestive disorders, goat milk can be early ingested. Milk of camel is an emerging origin of casein for people living in the drylands of the world and is believed to have anti-cancer, non-toxic, and anti-diabetic features. The milk from Buffalo is a universal food that can be ingested like other types of milk and it is a major component from a rational viewpoint and is featured by high lipids, total solids, protein, Ca, and lactose and ash content than a cow, goat, buffalo, camel, and mammalian milk. The main components of buffalo milk are denser than the cow, & goat milk. What's more to its benefits as a major fount of nutrition, the latest study has focused that people with cow's milk hypersensitive are able to sanction buffalo milk. Consequently, this review aims to explore the quiets of milk and create awareness about the accessibility of numerous origins of milk.
Keywords: Exploration, Milk, Contents, Animals, Nutrition, Sources, Enzymes, and Features.
Citation: Bekere HY, Utpal DMA, Rahman M, Mujahidy SMJA, Dey SC, Abuhena M, Imran MAS, and Harun MH. (2022). Exploration of the contents and features of milk from various natural sources. Eur. J. Med. Health Sci., 4(5), 173-183. https://doi.org/10.34104/ejmhs.022.01730183
