Special features of dairy products from ewe and goat milk from the physicochemical and organoleptic point of view
1996
Alichanidis, E. (Aristotle Univ. of Thessaloniki (Greece). Lab. of Dairy Technology) | Polychroniadou, A.
The most recently published data on the gross composition and physicochemical properties of ewe and goat milk are reviewed. Casein, serum protein, and non-protein nitrogen content are compared to those of cow milk, and the proportion of various casein components in the casein fraction is discussed with emphasis on the characteristics of ovine and caprine casein micelles. Lipid composition and properties, distribution of lipids, fat globule size and digestibility of milkfat as well as lipase activity are reviewed. Salt composition and distribution between colloidal and soluble phases of milk, and heat and ethanol stability are discussed. The compositional and physicochemical characteristics and their effect on cheesemaking properties are also discussed. Organoleptic and nutritional properties of ovine and caprine milks are reviewed, and their special features are pointed out. Chemical and sensory characteristics of milk products like cheese, yoghurt and other fermented products made from ovine and caprine milks are reviewed and, in some cases, are compared with data for bovine milk products
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