Popular ovine and caprine fermented milks

Tamime A. Y., Wszolek M., Bozanic R., Ozer B.

SMALL RUMINANT RESEARCH, cilt.101, sa.1-3, ss.2-16, 2011 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 101 Sayı: 1-3
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1016/j.smallrumres.2011.09.021
  • Dergi Adı: SMALL RUMINANT RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2-16
  • Anahtar Kelimeler: Ovine and caprine milks, Milk composition, Fermented milks, Lactic acid bacteria, Probiotic bacteria, WHEY-PROTEIN CONCENTRATE, GOAT MILK, SENSORY PROPERTIES, LACTOBACILLUS-ACIDOPHILUS, PROCESSING TEMPERATURES, BIFIDOBACTERIUM-LONGUM, RHEOLOGICAL PROPERTIES, CHEMICAL-COMPOSITION, TRADITIONAL METHOD, REVERSE-OSMOSIS
  • Ankara Üniversitesi Adresli: Hayır

Özet

Ovine and caprine milk are widely produced in semi-arid countries, and mainly utilised for milk consumption and the manufacture of a wide range of cheeses, fermented milk products (e.g. liquid, viscous, concentrated and dried) and to a lesser degree milk powder. The primary aim of this review is to provide a critical analysis of the main components of milk from different ovine and caprine breeds for the manufacture of fermented milk products, i.e. traditional and industrial. This paper reviews the latest scientific developments in fermented milks, including probiotic products, and recommendations to improve the characteristics of the final product(s). Although ovine milk is successfully used to manufacture many fermented milk products, the solids content of milk from certain breeds of caprine needs to be fortified to enhance the protein content and modify the processing conditions to ensure products acceptable to the consumer. (C) 2011 Elsevier B.V. All rights reserved.