At an IDF-organised symposium on non-cow milks in Athens this month, over 200 oral and poster presentations looked into the production and nutritional profile of dairy products that have never seen a cow.
Milks made from sheep, goat, yak, camel and buffalo were all put under the microscope as the industry looked to explore the nutritional and economic potential of these products.
Non-cow milk growth
They have already grown in importance in the global dairy market. Back in 1961 non-cow milk represented 8.9 per cent of global milk production but now its share has risen to 16.7 per cent (FAOstat, 2010).
Not only is consumption on the increase but the way in which these milks are consumed is changing.
“Some areas are slowly switching from self-consumption to processing, contributing to their economic growth,” IDF president Richard Doyle told DairyReporter.com.
Potential benefits
IDF sees significant opportunities for the global dairy industry in the sector. The global trade association said non-cow milk can be a more sustainable option in certain areas and provide consumers with important nutrients.
“Some species such as camels or buffalos are perfectly adapted to harsher climate or soil conditions, in the desert, the steppe or in high mountains, and ensure a rather steady supply of milk to the local population,” said Doyle.
“Furthermore, just like cow’s milk, non-cow milks have a high nutritional value but can also provide some nutritional value added.”
Doyle cited vitamin C in camel milk and high protein levels in sheep’s milk as examples of added benefits.
But the IDF head said further research is needed to identify nutrients and improve product quality and processing.
“There is great research and economical potential in non-cow milk production mainly due to the great diversity of dairy products that can be produced from non-cow milk,” concluded Doyle.