While in general terms, milk refers to the product of the cows, they are not the only type of animal which produces edible milk. Park
[43][30] observes that the general tendency is to skip the importance and nutritional value of milk coming from other animals, especially since cows have adapted so well in farms all over the world. Hoowever, the milk and dairy coming from other types of animals such as buffalos (mozzarella), sheep and goats (yogurt and chesses) or even donkey (milk) puts renowned specialties on the market. For example, the Italian mozzarella is a certified product made especially from buffalo milk, which offers it a superior taste and texture
[56][44]. Zicarelli
[57][45] shows that buffalo milk has a higher nutrient content and a lower cholesterol level than cow’s milk. However, the farming of such animals is more difficult, needing more water and space, and therefore being less suited for large farms
[56][44]. The case of sheep and goats is also special, as the extensive methods of farming specific to the Mediterranean or Balkan region offer the dairy products particular sensorial qualities and place them among the traditional products sought especially by locals. However, whether they will be able to adapt to the standardized market of the developed countries or they will remain a hard-to-get traditional product is still not known
[10,58][46][47]. Donkey milk is more known as a treatment for diverse types of affections, such as milk intolerance in infants, having a chemical composition remarkably close to human milk
[59,60][48][49]. Moreover, using it in the treatment of lung disease, including lung cancer, has raised the interest of scholars
[61][50]. Depending on the local culture and natural fauna, there are other species of animal that provide sources of milk, which are less known or understood at the general level, such as camels, mares, or reindeers
[43,62][30][51]. In addition, the innovation vector
[63][52] has not jumped over the dairy sector. Research and development have presented alternative plant-based results for milk, such as soy milk, rice milk or almond milk
[64][53].