Abstrait

Preservation of raw sheep milk: Strategies, consequences, and final impact on dairy products.

Alline Artigiani Lima Tribst, Miguel Meirelles de Oliveira, Bruno Ricardo de Castro Leite Júnior

Sheep milk is mainly produced in small holdings in Brazil and other countries. This milk is commonly used to produce cheese and yogurt. Thus, the use of cold preservation strategies, such as long periods under refrigeration or freezing, is necessary to accumulate the volume of milk compatible with the manufacture of dairy products. This mini-review aims to discuss the impact of these strategies on the microbiological and physicochemical profile of milk and their consequences on dairy products. In addition, the application of physical processes (such as stirring and homogenization) to minimize the negative consequences of cold preservation was discussed. Prevention of protein energy malnutrition among the infants in the developing countries.