Deer milk

Many species of the deer family are able to adapt optimum calving times to their local environment. Lactation in Iberian red deer usually lasts 4–5 months and each hind can produce in average 235 L of milk each season. Deer milk contains a higher concentration of fat, vitamins, protein and minerals and lower lactose than milk from other domesticated species. Deer milk composition characteristics lead to high cheese yields, suggesting deer milk could be a good candidate for the future dairy industry for making cheese, or as an ingredient in cosmetic formulations.