The COVID-19 pandemic caused a significant global decline in human well-being and healthcare systems. This review explores the preventative and therapeutic potential of animal milk and its components against COVID-19. Milk proteins (caseins and whey proteins), milk fats, carbohydrates (oligosaccharides and glycosaminoglycans), vitamins, and minerals are discussed for their immunomodulatory, antiviral, anti-inflammatory, and antithrombotic properties. While animal milk alone may not provide sufficient levels of certain nutrients, the combined effects of its various components could offer synergistic benefits in managing COVID-19, potentially reducing hospitalizations and improving patient outcomes. Further research is needed to confirm these potential therapeutic effects.

Parminder Singh, Roberto Hernandez-Rauda, Oscar Peña-Rodas