The Enzymology of Non-bovine Milk

This chapter provides an overview of knowledge in indigenous enzymes of milk from ovine, caprine, buffalo, camel, horse and donkey species. Although less widely used in the dairy sector, milk from such species has gained interest for its ability to be processed in a number of different dairy products, whether traditional or innovative, and for its biological potential in both infant and adult nutrition. In such a context, the role of indigenous enzymes is reviewed according to the most substantial and recent literature, different and advanced analytical techniques for the study of indigenous enzymes or enzyme systems are discussed. The chapter focuses on the qualitative and quantitative features of the indigenous enzymes systems in the different species, and offers a perspective on future research, especially on the behavior under the conditions and treatments applied in raw milk storage and processing.