Characteristics of Red Deer (Cervus elaphus) Milk: Lactational Changes in Composition and Processing Impacts on Structural and Gelation Properties

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dc.citation.issue7
dc.citation.volume12
dc.contributor.authorLi S
dc.contributor.authorSaharawat A
dc.contributor.authorYe A
dc.contributor.authorDave A
dc.contributor.authorSingh H
dc.contributor.editorZhou P
dc.contributor.editorMiao S
dc.coverage.spatialSwitzerland
dc.date.accessioned2024-04-23T23:07:46Z
dc.date.accessioned2024-07-25T06:39:11Z
dc.date.available2023-04-03
dc.date.available2024-04-23T23:07:46Z
dc.date.available2024-07-25T06:39:11Z
dc.date.issued2023-04-03
dc.description.abstractIn an increasingly diversified global market, milk of minor dairy species has gained interest as a novel and premium source of nutrition. Relative to the major dairy species, much is lacking in our understanding of red deer (Cervus elaphus) milk. In this study, we characterized the compositions (macronutrients, minerals, fatty acids, and proteins) of red deer milk and their variations throughout lactation. We also investigated the structures, physical properties, and gelation (acid- and rennet-induced) properties of deer milk and how they are impacted by typical processing treatments (e.g., homogenization and pasteurization). We identified unique features in the composition of deer milk, including being richer in protein, fat, calcium, zinc, iodine, branched-chain fatty acids, and α-linolenic acid than other ruminant milks. Different deer milk components displayed diverse variation patterns over the lactation cycle, many of which were different from those demonstrated in other ruminant species. Other physicochemical features of deer milk were identified, such as its markedly larger fat globules. Processing treatments were demonstrated to alter the structural and gelation properties of deer milk. Most of the gelation properties of deer milk resembled that of bovine milk more than ovine and caprine milks. This study furthers our understanding of red deer milk and will aid in its processing and applications in novel products.
dc.description.confidentialfalse
dc.edition.editionApril 2023
dc.format.pagination1517-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/37048339
dc.identifier.citationLi S, Saharawat A, Ye A, Dave A, Singh H. (2023). Characteristics of Red Deer (Cervus elaphus) Milk: Lactational Changes in Composition and Processing Impacts on Structural and Gelation Properties.. Foods. 12. 7. (pp. 1517-).
dc.identifier.doi10.3390/foods12071517
dc.identifier.eissn2304-8158
dc.identifier.elements-typejournal-article
dc.identifier.issn2304-8158
dc.identifier.number1517
dc.identifier.piifoods12071517
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/70618
dc.languageeng
dc.publisherMDPI (Basel, Switzerland)
dc.publisher.urihttps://www.mdpi.com/2304-8158/12/7/1517
dc.relation.isPartOfFoods
dc.rights(c) 2023 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectcomposition
dc.subjectdeer milk
dc.subjectfatty acids
dc.subjectlactation
dc.subjectmilk gels
dc.subjectmilk proteins
dc.subjectmilk structures
dc.titleCharacteristics of Red Deer (Cervus elaphus) Milk: Lactational Changes in Composition and Processing Impacts on Structural and Gelation Properties
dc.typeJournal article
pubs.elements-id460949
pubs.organisational-groupOther
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