Nauka Przyroda Technologie

Science Nature Technologies

Scientific journal presents original papers and articles relevant to all aspects of agricultural sciences.

Język polski English
Quick search:

Romualda Danków, Jan Pikul
Technological suitability of sheep milk for processing
Summary.

Annual world sheep milk production is estimated at the level of 8.2 million tons and constitutes 1.5% of the total milk production obtained from various species of mammals. Majority of this milk is used to manufacture cheeses and fermented beverages. These products are commonly considered as regional articles and are protected by legal regulations which guarantee their taste and aroma typical for a given region and which they owe to traditional production technologies. In Poland, sheep are reared, primarily, in mountainous areas (Podhale, Bieszczady) but also in Wielkopolska and Podlasie. The sheep population in Poland is estimated at 223 000 animals but milk is obtained only from a small number of animals and its annual production is assessed at the level of 1000 t. The nutritional value of sheep milk is higher in comparison with goat or cow milk. Sheep milk protein is characterised by a high biological value comparable with the biological value of the whole chicken egg. In addition, products manufactured from sheep milk possess high nutritive value. Due to its rich chemical composition, sheep milk provides an excellent raw material for processing into maturing soft and hard cheeses (75-80% of protein is casein), for fermented beverages, both natural and with different tastes, as well as butter, ghee and ice-cream. High proportion of dry matter (up to 18%) found in sheep milk does not require application of any thickeners in production of fermented beverages. That is why these beverages are fully natural and free of additives.

Key words: sheep milk, cheeses, fermented beverages
PDFFull text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom5/zeszyt2/art_7.pdf

For citation:

MLA Danków, Romualda, and Jan Pikul. "Przydatność technologiczna mleka owczego do przetwórstwa." Nauka Przyr. Technol. 5.2 (2011): #7.
APA Romualda Danków, Jan Pikul (2011). Przydatność technologiczna mleka owczego do przetwórstwa. Nauka Przyr. Technol. 5 (2), #7
ISO 690 DANKóW, Romualda, PIKUL, Jan. Przydatność technologiczna mleka owczego do przetwórstwa. Nauka Przyr. Technol., 2011, 5.2: #7.
Corresponding address:
Romualda Danków
Katedra Technologii Mleczarstwa
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland
e-mail: dankow@up.poznan.pl
Accepted for print: 6.12.2010