The majority of sheep milk produced in the world is transformed into cheese. Feeding is a
major factor affecting the quality of sheep milk and, therefore, of sheep cheese. Because fat …

Simple Summary Sheep and goat milk, as well as dairy products, are considered good
sources of high-quality nutrients, particularly proteins and fats. Many positive effects on …

The specific composition of milk fat of the small ruminant makes it especially valuable
nutritionally and for consumer health. The aspects of the nature and composition of the …

Small ruminants are the most efficient transformers of low quality forage into high quality
animal products with distinguished chemical composition and organoleptic characteristics …

This review discusses current knowledge of the main nutritional factors that influence
composition of sheep milk and, consequently, its processing into cheese, with special focus …

The seasonal variation in conjugated linoleic acid (CLA) and vaccenic acid (VA)
concentrations in sheep dairy products and the extent of their transfer from milk fat to cheese …

The genetic polymorphisms in ewe and goat milk protein are of great importance as they are
associated to quantitative and qualitative parameters and also may be responsible for the …

Several scientific publications have highlighted the importance of feeding management
practices in improving the nutritional properties of milk from dairy ewes. Meat production …

Sixteen lactating Sarda ewes were fed four diets differing in the forage/concentrate ratio (two
diets 75/25, two diets 60/40, on a DM basis) and in soybean oil supplementation (two diets …

It has been recognized that components of foods can be contributing factors in human health
and disease prevention. Based on the potential benefits to long-term human health there is …