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2023
According to legend, cheese was discovered by nomads who carried milk in pouches made of goat or sheep stomachs. Taking advantage of the unique characteristics of goat and sheep milk, thousands of goat and sheep cheeses exist around the world. This chapter highlights goat and sheep milk chemistry, cheeses, expectations of quality, as well as common ...
Kleve, Ris, Clark, Stephanie
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According to legend, cheese was discovered by nomads who carried milk in pouches made of goat or sheep stomachs. Taking advantage of the unique characteristics of goat and sheep milk, thousands of goat and sheep cheeses exist around the world. This chapter highlights goat and sheep milk chemistry, cheeses, expectations of quality, as well as common ...
Kleve, Ris, Clark, Stephanie
openaire +2 more sources
Effects of dietary iodine supplement on sheep milk and cheese
Journal of Dairy Research, 2021AbstractThe work reported in this paper addresses the iodine nutritional deficiency that still affects a large number of people. For this purpose, we analyzed the possibility to use, as iodine vehicle, a hard typical ewe cheese, called Canestrato d'Abruzzo, derived from milk of ewes fed with an iodine-fortified diet.
Veronica Carnicelli +6 more
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Allergy to goat and sheep cheese with good tolerance to cow cheese
Clinical & Experimental Allergy, 1999BackgroundWe report on a patient who experienced allergic reactions after eating goat cheese and after touching goat and sheep cheese, but not after consuming cow's milk dairy products.ObjectiveTo assess the allergenicity and IgE‐binding capacity of the caseins from the three different species.MethodsSkin prick tests were carried out using whole milk ...
A, Umpiérrez +6 more
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Spanish goat and sheep milk cheeses
Small Ruminant Research, 2011Abstract Spain has a population of 1,403,850 milking goats and 2,420,000 milking sheep that produce, respectively, 514,737 and 441,400 metric tons of milk per year. The 98.2% of the goats’ milk and 92.5 of the sheep’ milk produced are used for cheese production. There are in Spain a considerable number of traditional goat and ewe cheeses.
Sidonia Martínez +2 more
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International Journal of Dairy Technology, 1991
The market for ewes and goats cheese is a growing one, and there is an increasing need for producers and manufacturers of ewes' and goats' milk to establish a more professional and technical approach in order to shake off the ‘good life’ image. Despite the fact that many producers and manufacturers are truly commercial, technical information is sparse ...
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The market for ewes and goats cheese is a growing one, and there is an increasing need for producers and manufacturers of ewes' and goats' milk to establish a more professional and technical approach in order to shake off the ‘good life’ image. Despite the fact that many producers and manufacturers are truly commercial, technical information is sparse ...
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Investigation of Fungal Contamination in Sheep and Goat Cheeses in Southern Italy
Mycopathologia, 2004One hundred and twenty-two samples of cheeses made from goat and sheep milk and a mixture of the two types, produced in Southern Italy by industrial establishments or artisans, were analysed for the detection of fungal contamination and the presence of potentially toxigenic moulds.
Montagna, M. T +6 more
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Sheep's milk concentration by ultrafiltration and cheese elaboration
Journal of Food Process Engineering, 2019AbstractThis study aimed at concentrating sheep milk using ultrafiltration as well as Pecorino cheese elaboration and characterization. Sheep milk ultrafiltration at 22°C, for 30 min and 2 bar, provided an approximately fourfold increase in the protein and fat concentrations, consequently increased cheese yield by 17%. The cheese stored for 30 days was
Andréia M. Faion +4 more
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Use of sweet sheep buttermilk in the manufacture of reduced-fat sheep milk cheese
International Dairy Journal, 2021Abstract Semi-hard cheeses were manufactured from sheep milk with protein to fat ratios of 1:1 (A) and 2:1 without (B) or with supplementation (C) with lyophilised sweet sheep buttermilk (SSB) and ripened at 4 or 11 °C. Comparing with B counterpart, the addition of SSB resulted in increased moisture and moisture in non-fat substances content of ...
Lambros Sakkas +2 more
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