Quality, Security and Nutritional Aspects of Goat and Sheep Milk in Switzerland
2011
Schaeren, W. | Maurer, J. | Haldemann, Ch. | Walther, B. | Haldemann, J. | Egger, Ch. | Jakob, E., Forschungsanstalt Agroscope Liebefeld-Posieux ALP, Bern (Switzerland)
GOAT AND SHEEP MILK PRODUCTS ARE ENJOYING GROWING POPULARITY. SHEEP AND GOAT’S CHEESE ARE OFTEN BOUGHT AS AN ALTERNATIVE TO THE USUAL TYPES OF CHEESE. A SURVEY CARRIED OUT BY AGROSCOPE LIEBEFELD- POSIEUX ALP ALSO REVEALED THAT TASTE AND THE NATURAL AND HEALTHY IMAGE WERE GIVEN AS THE MAIN REASONS FOR THE POPULARITY OF THESE PRODUCTS. IN ORDER TO BE ABLE TO GUARANTEE THE QUALITY AND SAFETY OF THE PRODUCTS, THERE IS AN INCREASED REQUIREMENT FOR A SIMPLE AND RELIABLE METHOD OF MONITORING THE QUALITY OF MILK FROM GOATS AND SHEEP. THIS WORK IS A SUMMARY OF THE RESULTS OF ANALYSIS OF GOAT’S AND SHEEP’S MILK PRODUCTION IN SWITZERLAND CARRIED OUT OVER RECENT YEARS. THIS DATA HAS BEEN USED TO DERIVE CRITERIA AND GUIDE VALUES FOR DETERMINING THE QUALITY OF GOAT’S AND SHEEP’S MILK.
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Эту запись предоставил Agroscope Reckenholz-Tänikon Research Station