Doe milk as a sustainable high-value dairy option for small-scale farms

Global dairy production has undergone significant intensification, which has marginalized small-scale farms unable to compete with conventional dairy cattle systems. Therefore, the aim of this paper was to review the production potential, milk quality characteristics, organization of doe farming systems, and economic feasibility of doe milk production, with a focus on its applicability as a sustainable solution for small-scale farms. Doe milk is characterized by relatively low volume but high nutrient density, elevated protein and fat content, and functional properties, including bioactive peptides and potential hypoallergenic traits. Extensive and semi-extensive farming systems allow low-input management, efficient utilization of marginal pastures, and integration of family labour. Economic sustainability is enhanced through product diversification into cheese, fermented products, and specialty functional or cosmetic applications, compensating for limited milk yield. Despite challenges such as seasonal lactation, low milk production, and limited standardization, doe milk represents a promising alternative for small farms, offering high-value niche products and contributing to rural diversification and sustainable livestock production.