25 research outputs found
sustainability of sheep and goat production systems
Sustainability of sheep and goat production systems has been investigated in this chapter in terms of environmental, social, and economic sustainability. Strategies to reduce waste from animal husbandry activities and the negative impact of animal husbandry on environment have been described. Social sustainability has been analyzed in relation to animal welfare and human–animal relationship. Economic sustainability of sheep and goat production systems in the Mediterranean countries has been addressed in terms of animal management plans to improve animal health, quality of products, and increase profitability of animal production systems. In particular, strategies to change the basic standard for sheep and goat productions into high standard of nutritional, hygienic, and technological quality have been analyzed
Changes of somatic cell count through lactation and their effects on nutritional., renneting and bacteriological characteristics of ewes milk
Sheep milk: physicochemical characteristics and relevance for functional food development
Sheep milk has a high nutritional value and high concentrations of proteins, fats, minerals, and vitamins, as compared to the milks of other domestic species. The physicochemical and nutritional characteristics of sheep milk can be advantageous for the manufacture of products containing prebiotic ingredients and/or probiotic bacteria, which are major categories in the functional food market. Following this technological trend, this review will address the characteristics and advantages of sheep milk as a potentially functional food, as well as the development of sheep milk dairy products containing prebiotics and/or probiotics16224726
Novel milk–juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization
This study was aimed at developing a new functional
fermented beverage manufactured with semi-skimmed
sheep milk and strawberry pulp (Fragaria Ă— ananassa
Duch.) and commercial prebiotic ingredients. We also
compared the performance of the yogurt starter cultures
and a Lactobacillus plantarum strain (CECT_8328)
with potential probiotic properties. We assessed the
nutritional profile, bioactivity compounds, viability
of lactic acid bacteria during storage, and survival of
L. plantarum after in vitro simulated digestion during
the storage period. The lactic acid bacteria were viable
throughout the storage period, but only L. plantarum
maintained good viability after simulated digestion.
Nevertheless, neither inulin nor potato starch increased
bacterial viability. The fermented semi-skimmed sheep
milk strawberry beverages we developed are good
sources of minerals and proteins