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

In 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 () milk. In this study, we characterized the compositions (macronutrients, minerals, fatty acids, and proteins) of red deer milk and their variations throughout lactation.