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.

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.

Camel milk is a nutritionally valuable dairy system with a distinctive mineral protein colloidal organization but remains highly perishable and sensitive to physicochemical changes during processing. This study evaluated the effects of controlled ultrasonic treatment on the microbiological stability, colloidal structure, and techno-functional properties of Moroccan camel milk. Ultrasonic processing induced strong, time-dependent microbial inactivation, achieving an approximately 2-log reduction after 5 min and complete bacterial inactivation after 15 min, without significantly altering the overall physicochemical properties. At the colloidal scale, ultrasound reduced particle size and turbidity and modified zeta potential, indicating enhanced dispersion and structural reorganization. Protein secondary structure analysis revealed a decrease in α-helix content accompanied by an increase in random coil structures, suggesting partial protein unfolding driven by cavitation-induced shear forces. Minor changes in mineral distribution, protein, and lactose contents reflected physical rearrangements rather than chemical degradation. Notably, despite these structural modifications, the emulsifying capacity remained unchanged, demonstrating preservation of techno-functional performance. These findings provide experimental evidence that ultrasonic acoustic cavitation can effectively inactivate microorganisms in camel milk while predominantly inducing sonophysical effects, thereby advancing the understanding of cavitation-driven structure-function relationships in camel milk and supporting its processing as a non-thermal, structure-preserving dairy system.