http://capridairyworld.org/files/pdf/RUMIN-physico-chem-published.pdf

Physico-chemical characteristics of goat and sheep milk

The relative potential of various technologies for the confirmation of food authenticity and quality are discussed. Techniques that have found new applications in the field of quality assurance since 2001 are discussed in terms of their potential ease of application in an industrial setting. The use of specific techniques with chemometric analysis for the classification of food samples based on quality attributes is also included in this review. The techniques discussed are spectroscopy (UV, NIR, MIR, visible, Raman), isotopic analysis, chromatography, electronic nose, polymerase chain reaction, enzyme-linked immunosorbent assay and thermal analysis.

/pdf/recent-technological-advances-for-the-determination-of-food-z0n56pt0zc.pdf

Recent technological advances for the determination of food authenticity

https://www.favv-afsca.be/scientificcommittee/publications/articles/_documents/Claeys2014-Rawmilkdifferentspecies-chemicalaspects.pdf

Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits

The analysis of nutritional value and selected traits of technological suitability of milk was performed on the basis of the available literature. This analysis concerned various animal species used for dairy purposes (cattle, buffalo, goats, sheep, camels, donkeys, and horses). It has been stated that a considerable diversity exists in the analyzed parameters and traits of milk, which results in various directions of milk utilization. Cow milk accounts for more than 80% of world milk production. It is the most universal raw material for processing, which is reflected in the broadest spectrum of manufactured products. Sheep and buffalo milk, regarding their high content of protein, including casein, and fat, make a very good raw material for processing, especially cheesemaking. Donkey and horse milk have the most comparable protein composition to human milk (low content of casein, lack of αs1-casein fraction and β-lactoglobulin, and high content of lysozyme). Donkey milk is additionally characterized by a fatty acid profile distinctive from milk of other analyzed animal species. Camel milk also has valuable nutritional properties as it contains a high proportion of antibacterial substances and 30 times higher concentration of vitamin C in comparison to cow milk. The composition of goat milk allows using it as the raw material for dairy processing and also to some extent as a therapeutical product (low content or lack of αs1-casein).

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1541-4337.2011.00163.x

Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production

Sheep milk has a high nutritional value and high concentrations of proteins, fats, minerals, and vitamins, as compared to the milks of other domestic species. The physicochemical and nutritional characteristics of sheep milk can be advantageous for the manufacture of products containing prebiotic ingredients and/or probiotic bacteria, which are major categories in the functional food market. Following this technological trend, this review will address the characteristics and advantages of sheep milk as a potentially functional food, as well as the development of sheep milk dairy products containing prebiotics and/or probiotics.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12250

Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development

Assessment of heat treatment of various types of milk

Major whey proteins in ovine and caprine acid wheys from indigenous greek breeds

Four cheesemaking trials were conducted in three different traditional Feta cheese plants. The characteristics of the cheesemaking process had to do with: the heat treatment of the cheese milk, the use of yoghourt as a starter, the use of traditional rennet from kids' and lambs' abomasa, and the packaging in wooden barrels without brine addition. At 60 d (minimum ripening period according to Greek Codex Alimentarius), the percentage of water soluble nitrogen (WSN) varied from 15.88% to 19.58% of total nitrogen (TN) and 73.4%-79.9% of the WSN was nitrogen soluble in 12% TCA. At the same age, 13.3-23.6% of WSN was nitrogen soluble in 5% PTA. The quantitative and qualitative changes of the middle area of the RP-HPLC profiles (A220) indicated the evolution of nitrogenous fractions during the ripening and the effect of each cheese plant technology on them. Most of the qual- itative and quantitative changes occured during the pre-ripening period (18 d). In general, the rate of proteolysis was similar to that of the industrially made Feta. However, the percentages of low molecu- lar weight fractions were higher. Feta cheese / proteolysis

/pdf/evolution-of-proteolysis-during-the-ripening-of-traditional-42plohgwjv.pdf

Golfo Moatsou

Papers

Assessment of heat treatment of various types of milk

Major whey proteins in ovine and caprine acid wheys from indigenous greek breeds

Evolution of proteolysis during the ripening of traditional Feta cheese

Effect of draining temperature on the biochemical characteristics of Feta cheese

Effect of artisanal liquid rennet from kids and lambs abomasa on the characteristics of Feta cheese