There is considerable interest in altering the fatty acid composition of milk with the overall
aim of improving the long-term health of consumers. Important targets include reducing the …

The present paper reviews the quality of meat and milk from sheep and goats offered
alternative feeds as a replacement for concentrates. Legume seeds and pods, shrubs, local …

Physico-chemical characteristics of milk are related to its composition for a particular animal
species. Sheep milk contains higher levels of total solids and major nutrient than goat and …

Whey cheeses have been produced from the very early steps of cheesemaking practices as
a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional …

The specific composition of milk fat of the small ruminant makes it especially valuable
nutritionally and for consumer health. The aspects of the nature and composition of the …

Simple Summary Sheep and goat milk, as well as dairy products, are considered good
sources of high-quality nutrients, particularly proteins and fats. Many positive effects on …

The majority of sheep milk produced in the world is transformed into cheese. Feeding is a
major factor affecting the quality of sheep milk and, therefore, of sheep cheese. Because fat …

Small ruminants are the most efficient transformers of low quality forage into high quality
animal products with distinguished chemical composition and organoleptic characteristics …

This review discusses current knowledge of the main nutritional factors that influence
composition of sheep milk and, consequently, its processing into cheese, with special focus …

Climate change is transforming the planet's ecosystem and threatening the well-being of
current and future generations. The livestock sector plays an important role in climate …