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 …

The methodologies of food analysis have greatly evolved over the past 100 years, from
basic assays based on solution chemistry to those relying on the modern instrumental …

Functional traits have become important for efficient breeding schemes in the dairy goat and
sheep industries, mainly in Mediterranean countries, due to increased costs of production …

There has been growing consumer interest in sheep and goat milk products as alternatives
to cow milk products. The physicochemical characteristics of milk vary not only between …

This review summarises the last 10 years' knowledge established on the relationships
between the management of animals (genetics, physiology and feeding) and the sensory …

Dairy sheep have been farmed traditionally in the Mediterranean basin in southern Europe,
central Europe, eastern Europe, and in Near East countries. Currently, dairy sheep farming …

The purpose of the present review is to highlight specific features of the components of
sheep milk and dairy products with nutritional and biological significance. Fatty acid profile …

Dairy sheep, ie, milking ewes, are the ultimate antithesis to the expected. Sheep are
supposed to grow wool and produce mutton, meat, and lambs, not milk, at least not fluid milk …

Production of typical dairy products from goats and ewes using local and traditional
resources, plays a direct role in biodiversity enhancement. The breeding of dairy goats and …

The candidate gene approach is now exploited in sheep and goats, aiming to identify the
molecular mechanisms, which make milks of different quality. In this paper, the relevant …