The Microbiota of Non-cow Milk and Products

Milk, a basic component of the human diet, is rich in all kinds of nutrients, such as proteins, carbohydrates, lipids, vitamins, and minerals. These compounds comprise an ideal growth substrate for both harmful and beneficial microorganisms, making milk a perishable raw material. As a result, milk contains numerous microorganisms that originate either from the animal itself, even when the animal is clinically healthy, or from the environment during the collection and storage of milk. The increasing social, economic, and research on non-cow types of milk and its products illustrates the renewed interest in the microbiota associated with these matrices. The present work is an overview of existing knowledge on the microbiota of sheep, goat, buffalo, camel, equine, yak, and human milk and their products. Relevant studies concerning both classical microbiological approaches as well as advanced molecular methods are included.