Abstract
Summary. The quality of sheep milk is paramount in
controlling the quality of dairy products made from it. We describe the
factors affecting the quality of the milk of sheep milked commercially for
dairy production, with an emphasis on Australia and New Zealand. Some of these
factors, such as the genotype of the sheep, are difficult to control, but
others are environmental factors, such as the nutrition and management of the
milking flock, and can be manipulated by the farmer to produce high quality
milk. To obtain high quality milk, ewes must be milked out regularly and
completely, which implies adopting appropriate milking routines and milking
equipment. It is also important that the ewes are healthy and receive adequate
diets. Physiologically the ewes must be in an appropriate stage of lactation
because at the very beginning and at the end of lactation the milk is of poor
manufacturing quality, even though it has high fat and protein content. These
factors and their influence on milk quality for the processing of milk into
dairy products, especially cheese, are described and critically examined.
Subject
General Agricultural and Biological Sciences
Cited by
94 articles.
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