Giuseppe Pulina

TL;DR: This review evaluating the status of the dairy sheep and goat sectors in the world, with special focus on the commercially and technically developed industries in France, Greece, Italy, and Spain (FGIS) observed that most Greek and French dairy sheep farms were unprofitable, with the exception of the intensive Chios farms of Greece.

TL;DR: In this article, the authors discuss current knowledge of the main nutritional factors that influence composition of sheep milk and, consequently, its processing into cheese, with special focus on milk fat and protein concentration and characteristics, content of bioactive compounds, somatic cell content, and content of aromatic compounds able to improve its organoleptic characteristics.

TL;DR: In this article, the authors describe the factors affecting the quality of the milk of sheep milked commercially for dairy production, with an emphasis on Australia and New Zealand, and critically examine the factors and their influence on milk quality for the processing of milk into dairy products, especially cheese.

TL;DR: The seasonal changes in CLA and VA in milk fat were probably related to changes in pasture quality.

TL;DR: The average excretion of AFM1 in milk followed an exponential decreasing pattern, with two intermediate peaks at 24 and 48 h, suggesting a better ability of sheep to degrade AFB1.