Vol. 10, Issue 3, Part C (2025)

Background: Milk and its derivatives are vital in human health, particularly in bone development and maintaining essential organ functions. While cow milk is the predominant source of dairy products, non-bovine milk, such as goat, sheep, and buffalo milk, has gained attention for their distinctive nutritional characteristics and health benefits.

Methods: This mini-review was carried out based on studies from the last 5 years, and it sought to summarize these alternative kinds of milk's nutritional and therapeutic properties, highlighting their advantages over cow's milk, particularly regarding macronutrient and micronutrient composition.

Results: Among their benefits, these kinds of milk offer viable alternatives for individuals with lactose intolerance or cow's milk allergy due to their lower lactose content and enhanced digestibility. In addition, some components of goat, buffalo, and sheep milk present anti-inflammatory, antihypertensive, or antidiabetic effects.

Conclusions: Increased consumption and the diversification of non-bovine milk sources could provide a valuable alternative for various age groups and nutritional needs, especially for vulnerable populations.