Popular ovine and caprine fermented milks
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Dosyalar
Tarih
2011
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
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.
Açıklama
Anahtar Kelimeler
Ovine and Caprine Milks, Milk Composition, Fermented Milks, Lactic Acid Bacteria, Probiotic Bacteria
Kaynak
Small Ruminant Research
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
101
Sayı
1-3
