Authors

Dan Zhu, Biniam Kebede, Kiri McComb, Alan Hayman, Gang Chen, Russell Frew

Abstract

Milk is one of the most important food sources for human nutrition. The chemical composition of milk varies based on many factors and can influence its nutritional value and safety. This review focuses on the changing metabolites of milk, which are relevant to both inherent factors, such as breed of cow, dairy animal species, and stage of lactation, as well as external factors, such as diet, season, geographic origin, disease, processing, and storage stability.

Importance of the article for the Red Tecnomifood

The article lists some metabolites, which could be used as robust biomarkers, such as choline, citrate, valine, hippuric acid, 2-butanone, lactate and some fatty acids, for milk quality.