Mediterranean dairy sheep and goat products and their quality. A critical review

Small Ruminant Research : the Journal of the International Goat Association
J Boyazoglu, P Morand-Fehr


Sheep and goat edible products (mainly meat and dairy products) have interesting characteristics in their levels of flavour, taste, aromas and leanness as well as the specific composition of fats, proteins, amino and fatty acids. Their quality is very much linked to historical and cultural uniqueness right through the production, marketing and consumption chains. This refers, at least in the Mediterranean region, to farming systems with dominant extensive grazing situations, specific technologies and conditions for slaughtering as well as for the transformation processes of cheese-making and its maturing; they are also characterised by traditional nutritional habits of the consumers. While the organoleptic properties of the dairy products are very important, the sanitary aspects become more and more influential and tend to modify the accepted definitions of these products and their quality (e.g. non-pasteurised milk, production chains, hygiene, transformation methodologies, etc.). Today there are major research efforts to ameliorate the production aspects but also the quality of the products; better cheese yield with the work undertaken on alpha-s1-casein, flavour and taste of cheeses is improved by the work on lipolysis and th...Continue Reading


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