Abstract: Milk proteins possess high nutritional value and excellent functional properties, and are widely used as high-quality protein ingredients in food processing. China has abundant dairy resources, including cow milk and milk from minor dairy species such as goat, camel, donkey, and yak. Nevertheless, current research mainly focuses on cow milk proteins. Therefore, this review summarizes the composition, content and structural characteristics of proteins and the molecular basis of major allergens in milks from different animal sources, and it examines the effects of processing techniques on the structure and allergenicity of milk proteins. This review aims to provide a theoretical reference for the comprehensive utilization of different milk resources and the development of hypoallergenic and functional dairy products.

Key words: cow milk; specialty milk sources; allergens; processing technologies; allergenicity