Generally, the composition and the physical characteristics of milk vary from species to species. The composition of sheep milk is quite different if compared to cow milk. For promoting the sheep dairy products it is very important to investigate the quality and technological aspects of milk. In the last years, interest concerning small ruminants milk has been increasing also to find a new exploitation for local breeds. Sheep dairy farming represents a crucial part of the agricultural economy in many countries, especially in the Mediterranean and Middle East regions. Introduction Milk and dairy products from cow, sheep, goat and buffalo are a significant part of the Mediterranean diet. Keywords: Gene Polymorphism, Milk, Casein, Whey protein, Sheep Please cite this article as doi: 10.1002/jsfa.6750 This article is protected by copyright. This article has been accepted for publication and undergone full peer review but has not been through the copyediting, typesetting, pagination and proofreading process, which may lead to differences between this version and the Version of Record. Moreover, the effects of different protein variants on milk yield and composition were discussed. Due to the current and growing interest on this topic and considering the large number of new information, the aim of this study was to review the literature on sheep milk protein polymorphisms with a particular emphasis to recent findings to give scientists an useful support. ![]() The genetic polymorphisms of milk proteins are often associated to quantitative and qualitative parameters in milk being potential candidate markers that should be included in breeding strategies similarly to as experienced already in cattle. In order to improve dairy productions, in particular those with local connotation, it is necessary to deepen the current acquisitions on milk quality and rheological properties. In least developed countries, the number of dairy sheep and ovine milk production is progressively increasing. In some countries, the hard environmental conditions require a peculiar adaptation and in these contexts, sheep are able to provide higher quality protein than cattle. ![]() Cataldo Dario tel.: +39.080.544.39.18 fax +39.080.544.39.25 e-mail address: Abstract Sheep is the second most important dairy species after cow all over the world, especially in the Mediterranean and Middle East regions. Maria Selvaggi, Vito Laudadio, Cataldo Dario*, Vincenzo Tufarelliĭepartment DETO – Section of Veterinary Science and Animal Production, University of Bari ‘Aldo Moro’, 70010 Valenzano (BA) Italy Corresponding author: prof. Investigating the genetic polymorphism of sheep milk proteins: an useful tool for dairy production
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