Thesis Title: Structural Changes In Milk During Digestion
Several animals have been domesticated over the centuries for dairying purposes but the milk of cow is by far the most abundant type of milk produced in the world today which is also one of the reasons that it has been widely explored academically as well as industrially. Currently, the consumption of milk from non-bovine species is a feature of developing countries, where the other lactating animals have been found to serve the local population with adequate supplies of milk within the prevailing terrain, climate and culture.
The most important non–bovine milk in the human society is the milk produced by a mother for her infant, generally capable of completely satisfying the nutritional requirements of the infant. Although a mother’s milk is the most ideal and universally recommended nutrient source for human infants, an alternative is often sought. Most commonly, the chosen alternatives are based on bovine milk.
However, some infants/children/adults are allergic or intolerant of bovine milk and therefore interest in milk from non –bovine animals has increased because of certain characteristics they share in common with human milk. There have been reports of individuals tolerating non-bovine milks better than cow milk. It is also considered that non-bovine milks are better digested than cow milk. Non-bovine milks have also been reported to produce superior quality products like cheese and curd compared to cow milk.
The objective of this study is to investigate the digestive behaviours of non-bovine milks and cow milk, especially focusing on curd formation characteristics in stomach.