Innovation Meets Tradition in the Sheep and Goat Dairy Industry

Innovation Meets Tradition in the Sheep and Goat Dairy Industry

The domestic sheep (Ovis aries) and goat (Capra aegagrus hircus) are small ruminant species widely distributed throughout the world. They were among the first animals to be domesticated. Owing to their small stature and versatility, sheep and goats still are one of the most important food source in...

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Bibliographic Details
Other Authors: Caboni, Pierluigi (Editor), Scano, Paola (Editor)
Format: Electronic Book Chapter
Language:English
Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
Research & information: general
Biology, life sciences
GC-MS
metabolomics
feeding systems
sheep dietary supplement
ovine milk
cheese safety
foodborne pathogens
sheep milk
Listeria monocytogenes
Salmonella spp.
Escherichia coli O157:H7
Staphylococcus aureus
raw milk
thermization
sheep and goat milk
cheese
odd and branched chain fatty acids
mass spectrometry
animals management
thyroid hormone metabolism
ubiquinol-10 biosynthesis
magnetic resonance imaging (MRI)
image analysis
Fiore Sardo
microstructure
dairy chemistry
thermised milk
protected designation of origin
Lactobacillus
antifungal activity
fresh cheese
biopreservation
n/a
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Summary:The domestic sheep (Ovis aries) and goat (Capra aegagrus hircus) are small ruminant species widely distributed throughout the world. They were among the first animals to be domesticated. Owing to their small stature and versatility, sheep and goats still are one of the most important food source in many arid regions. Traditionally, autochthonous breeds with a strong milk production seasonality were reared in extensive production systems, on a smallholder farming basis. The huge number and variety of their dairy products reflect the different cultures and traditions of vast areas of the world. However, today the traditional ovine and caprine dairy production chain, from farmers to exporters, is facing the challenges of innovation, sustainability, safety, and productivity, while at the same time protecting each product's individual characteristics. This Special Issue is dedicated to the field of ovine and caprine dairy production with ground-breaking perspectives and approaches, from physical-chemistry studies on milk and dairy, to new feeding strategies, herd management, nutritional quality, animal welfare, sustainability, and omics studies.
Physical Description:1 electronic resource (92 p.)
ISBN:books978-3-0365-4536-3
9783036545356
9783036545363
Access:Open Access

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