Among developed countries, bovine milk production makes a major contribution towards the economy. Elevating consumer demand for functional foods has triggered a niche for non-bovine milk-based products. Mixing milks from different species can be a strategy to increase the consumption of non-bovine milk and enable consumers and dairy companies to benefit from their nutritional and technological advantages. Thus, this review aimed to gather the most important research on yoghurts derived from processing mixtures of milks of different species. We discuss the impact of milk mixtures (i.e., species and milk ratio) on nutritional, physicochemical, sensory, rheological and microbiological properties of yoghurts. More specifically, this paper only highlights studies that have provided a clear comparison between yoghurts processed from a mixture of two milk species and yoghurts processed from a single species of milk. Finally, certain limitations and future trends are discussed, and some recommendations are suggested for future research.

Synchronous fluorescence spectroscopy (SFS) coupled with two-dimensional correlation spectroscopy (2DCOS) was employed to monitor, at the molecular level, the coagulation of five mixture ratios of camel’s milk (CaM) and cow’s milk (CM) (100% CaM, 75% CaM:25% CM, 50% CaM:50% CM, 25% CaM:75% CM and 100% CM). The dissimilarities among the different formulations are highlighted on the synchronous 2DCOS-SFS. In addition, according to the cross-peak symbols in synchronous and asynchronous spectra, the rate of response modification in riboflavin, protein and vitamin A matched with common coagulation phenomena usually reported during chymosin coagulation (hydrolysis of κ-casein, destabilization of casein micelles and aggregation). This study demonstrated that 2DCOS-SFS is a successful strategy to discriminate milk mixtures and to monitor molecular structure modifications during coagulation process.

The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describes the most important research on cheeses obtained from processing mixtures of different milk species and discusses the effect of milk mixtures (i.e., species and mixture ratios) on composition, physicochemical, sensory, rheological, and microbiological properties of cheeses. More specifically, the present review paper will gather and focus only on studies that have provided a clear comparison between cheeses produced from a mixture of two milk species to cheeses produced from only one species.

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The dehydration parameters (temperature, thickness, and mass load) statistically significantly (p<0.05) affect the thin-layer convective dehydration of potato slices. The slices with thicknesses of 3, 5, and 8 mm were dehydrated as monolayers at different temperatures (30, 50, and 70 °C) and mass load (1.00, 0.63, and 0.38 kg m-2). The results showed that the shortest dehydration time (183 minutes), the smallest energy consumption (0.176 kWh), and the smallest emission of carbon dioxide (0.17 kg) had the dehydration model of potato slices with a 3 mm thickness, 0.38 kg m-2 mass load, dehydrated on the temperature of 70 °C. Dehydration of potato slices of 8 mm slice thickness dehydrated at 70 °C, with 0.38 kg m-2 mass load, showed the highest resistance to mass transfer (the maximum effective moisture diffusivity 2.3761 × 10-7 ± 4.45646 × 10-9 m2 s−1) and the minimum activation energy (27.02 kJ mol-1). Data obtained from these mathematical models could predict and optimize the thin layer dehydration of potato slices, with a dominant influence of temperature and potato slice thickness parameters as variables.