Small ruminant milk.technological aspects: srage processing Manfredini M., Massari M. in Tser J.L. (ed.). Le lait dans la région méditerranéenne Par : CIHEAM Options Méditerranéennes : Série A. Séminaires Méditerranéens; n. 6 989 pages 998 Article available on line / Article dponible en ligne à l adresse : http://om.ciheam.org/article.php?idpdf=ci00048 To cite th article / Pour citer cet article Manfredini M., Massari M. Small ruminant milk.technological aspects: srage processing. In : Tser J.L. (ed.). Le lait dans la région méditerranéenne. Par : CIHEAM, 989. p. 998 (Options Méditerranéennes : Série A. Séminaires Méditerranéens; n. 6) http://www.ciheam.org/ http://om.ciheam.org/
M. M. MASSARI ISTITUTO DI APPROVVIGIONAMENTI ANNONARI MERCATI E INDUSTRIE DEGLI ALIMENTI DI ORIGINE ANIMALE, UNIVERSITA DI BOLOGNA (ITALY) Small milk sheep goat milk than cow's. Th milk almost in cheese. composition quite management feeding systems, milking techniques, on not mention which linked animal: lactation stage... Th studies main A non negligible dem which could To th dem it technological aid main deases, new especially pass leglation allows cheese types words: Sheep, goats, cheese, sckage, collecting, technology. dspecfs technologiques du lait de petits ruminants: sckage et transfoimatiom. Le lait de petits ruminants revêt une importance très gre dans la région méditerranéenne. Dans certaìnspays, la production de lait de brebh et de chèvre est plus importante que celle de vache. Ce lait est quasi exclusivement valoré sous forme de fromage. Sa composition s'avère très variable en fonction notamment des systèmes d'élevage et d'alimentation, des techniques de traite, soins des prodigués par sans compter les facteurs strictementli& à ranimal: race, stadedelactation.,. Les principaux problèmes desckageavecr@irigération,detransportetde transformation sont étudiés. exte très vraemblablement une possibilité non négligible d'augmentation de la deme qui pourrait être à cette deme, il est nécessaire de renforcer formation la et technique aux éleveurs, de contrôler les principales maladies, d'introduire de nouvelles techniques de transformation et surut de mettre en oeuvre une léglation permettant de protéger les types fromage de produit dans la région méditerranéenne. Ovins, caprins, fromage, Introduction sheep goats, se animals found ewe goat milk cow milk. Table shows cow, ewe goat milk may be seen, ewe goat milk % 3.9 % cow it may also be noted ewe milk almost equals cow milk, in Libya it 23 /3 cow milk. note 9798. With exception ewe in almost all same not goat milk, almost unchanged, though with a Ewe milk cheese (including whey cheeses) a extent Goat such, but mainly ghee, leben, laban, oggtt khoa much less will not be dcussed in th aspect effect on goat milk, hence on it. followingmay be ~ Options n.o 6 989: 998
type feeding. system milk. conditions hygiene collection lactation stage, health individuality animals. an above mentioned not We wh only emphasize no show ewes goats. systems, example, mechanization adequate feeding animals on l, use modem obtained smach dayold lambs, which n tied in a cloth days. Th dipped in milk 34 times milk 05 minutes coagulate. clothtied coagulum may be used month (). levels ewe goat amount milk available length lactation seasonability Th leads hence in methods milk which may help Finally, it should be noted while ewes goats consequently cheese between two. Srage sheep two milk on a local well who does not not it obviously faced with complitability, may be indicated thus (4): Cooling in tanks. with without heat milk some only in installations not at an (3); it on but as yet little sign th. hence dadvantages th system. consequent collection milk in tanks, may be summed up as follows (5): low milk be known application hence costs both those employed fact it enables heat it tank which eliminates difficulties use cans a minimum any violent shaking milk contact with not but onlya milk until it all milk quality on be emphasized at low above all if may have negative effects, especially on milk as well as on its yield in th way chemical, biochemical all its components. point view, we should milk. se lipolitic enzymes which have most consequence tion modifications in milk fat lipolys, i. e. an fattyacids milk. types lipolys (7). action 92
on milk fat globules mechanical shocks (violent shaking, agitation, etc.). Sponta composition health animal. action lipases essential linked milk. above it fat cow milk lipolys has been studied in depth voluminous documents by much done on goat milk (6, 9, 6) on ewe it should be noted studies on out on high yielding above all in less a ( fat content lipolys. on goat milk lipolys we (6) in th following points:. on milk goat milk, which noticeable also in especially those with 6 0 ams C well known, at same level lipolys, milk sheep enhanced due amounts 2. lipases thus even though y do not give lipolys in milk, y ca negatively influence, quality 3) enhance lipolys in ewe goat milk such load milk.. somatic cells (lipolys tends..' somatic cells it known in ewe goat: milk high, independently mastit). lenght milk collected _' b) cooling Excessive agitation... ewe milk employed on an n used mixed cheeses with On bas causes lipolys, good limiting it a) Limitation 'load, Transport hygiene ön especially those milking. milk 93 'c) milkings. milk (immediately Th last techique still seldom used on even would thus seem unlikely it will be applied ewe goat be fastest most efficient method limiting lipolys as it both activity lipase milk. effects on colloidal phase milk (3). components, especially betacasein which tends micelles. Th fact obviusly leads one tal casein in cow milk, half in ewe milk, goat milk (table 2) it follows As compounds balance between soluble content soluble leads way milk consequently diffícult Th fact evident in goat. To no data on ewe has been shown milk beta alfa s2casein most sensitive plasmin (7). action plasmin continues milk due both plasmin losses it should be noted se modifications an th ewe goat milk. fluid milk not weight milk, thus milk not (5). a technical point
has an milk. Sometimes, milk obtained good conditions hygiene up until moment out be quality at moment as follows: tanks. tanks at time collection. on Loading bad quality milk, even in small quantities, in tanks. cleaning dinfection tanks. tanks. milk at plant. Processing with milk collection have been We wh only it has with context Although techniques ewe goat milk last 20 ten still at level While case in all goats milk exts an ancient cheesemaking ewe goat milk. small at beginning, which modify quantitative qualitative milk, negative aspects which lead one situation will but th will only come about slowly. may thus be expected ewe goat not be be taken th ewe goat milk by placing emphas on.as day s such aspects. We point Ewe milk To have an idea ewe cheese, you out (0) 3 00 types ewe cheese 3). thus cheesemaking all kinds We think it linked than technical scientific aspects it. Although exact data not available we can state most on due a) not possible necessity. b) social economic conditions income sale cheese milk. have no gets he local in placing obviouslylimited but we believe many animal zoonotic deases); connected with milk, milk in it slightly cheeses it in sell equipment jejuni may milk Salmonellae, well known lack adequate both animals well as inadequate technical know how on high out in Spain (5) on ewe milk 94
concludes manchego cheese made ewe milk. We believe hygienic quality attempt limit negative load tends add excessive amounts salt. should also be load obviously coincides withhottestmonths,while no cheese; quality it o salty. se cheeses will obviously be little by both because taste advice on diet suggests use little salt in an attempt incidence subsequent with lowon salt content, be made up by cheese weightloss alone. fac sheep on not constant seasonal lambing, it follows also seasonal. deseasonalization using selection time. acid has been on goat milk, but obviously it can only be put in at an not by sheep it should has negative effects on cheese. A solution could be mixed cheeses. A second system be defined as developed ewe milk it have adopt latest it possible cheeses which tally satfy things cheese: it wholesome, typical pleasing do not change with time. cheeses point view health, as milk (72.5 5 sec.) does not influence ewe milk, as assessed by a taste panel (9). by using milk. use a used. ewe milk will be obtainedwithcowmilk. ideal solution could be milk (63"65"C), i. e. (4); between a attack on as at when no with use a at same time, avoid two levels which should become even We in milk supplied by a small us believe sesmallsizedplantswill. milk on uneconomic. be fact conditions (above all law. 2. plants cannot collect situated, both costs milk quality, aseen 3. A small plant which adopts obviously able high quality, giving both itself in which it plant with its own 4. se small plants could be by so some we sheepany association, individuality, ) th evolution will be slow. be, closingdown We also note most difficult now available (8). opinion, it mainta taste, wholesomeness ewe cheese, qualities which can be lost if at high 95 it in a limited
in alone, th consumption. () (2) deal in detail with technological goat milk, so we will emphasize only has goat milk. Goat milk Obviously it about goat milk an as as many aspects be type milk type on it goat milk ten mixed with milk in flocks obtained goat be divided as follows:. St cheese with slow lactic coagulation. 3. 4. se techniques oldest known man, as th a in lactic acid. 4.5 on load milk common in on it outlay milk need not be milkcan be at one time. almost all small size even still be salted on one occasions it should be emphasized although consequences thus se not hast unwittingly, with time, selected lactic which unique place which constency cheese. f have be kept at low even shelf life limited y place hot climates. fast used little in with milk based on in milk 28 42 O C goat milk mixed goatewe milk. A be obtainedwiththtechnique, Salting essential out cheeses obtained with be salting can be hence a heated acidified sold in small amounts y being only slightly salted. salted at both even zone with can be at sometypes keep with time. As it common add goat milk mainly because whey 85 C n which but in whole has long been known but which only all goat milk at an which still affect its success even on goat an animal. mainly technical as th obtained with cow milk, th not always acceptable in a compact coagulum, do unique th milk which in seasonability difficulties milk be available on development th Saban, used have on (Soben, lactic coagulationtimeaffects 96
but widely consumed in moslem nations, especially in months 75 85 not always cheeses will not above all because both We believe, it goat milk could also be A lead us believe an (E. E. C. quotas on cow cow milk its 5. (both at a national level) both We thinking especially mixed cheeses, packaging 6. on tion, use ewe goat milk We admit it easy lt a but much difficult We all know a long ahead, but would like a step Table,Future needs should not cheeses. One in which sheep not milked South Japan, exchange sheepcheeses ( a extent goat but dependent on supply a highquality by quality obviouslylinked good management difficult. We will lt only most ones:. Technical asstance must be given Th am goat. technical asstance, obvious technical it. 2. most deases. economic social without saying. th aspect goes 3. its quality. Th step should obviously be than an economic effect it have an psychologicaleffect, as be obliged attention on ', 4. Some technologies such as mechanical milking, on 'must Egypt Libya Tunia. Lebanon Albania Spain. Yugoslavia mean (F. A. O., 987) cow T 986 539 965 69 850 300 75 869 92 3,230 345 33,700 642 0,865 28 842 6,702 650 4.600 55.363 979/8 58 20 38 20 3 25 2 4,42 42,040 585 606 83 2 368 4.529 (,000 T GOAT 986 979/8' 986 97 23 44 25 4 5 6,200 4,087 600 60 95 232 450 40 4,85 34 8 5 27 3 37 24 35 623 2 464 425 8 2 37 302 74 2,365 T 64 9 7 35 0 40 22 42 524 3 454 400 30 4 360 76 2,356 EWE COP 36.5 2.4 63.7 2.9 4.7 33.3.7 7.4 37.2.9 3.2 93.5 5.6 3.6.3 3.5 69.2 3.0 7,4 GOAT \ COB 30.4 0.9 24.6 4. 3.3 53.3 2.5 45. 6.2 9.0.3 62.3.2 3.6 4.9 5.4.7 399 97
Casein fractions a!sl a! S, P2 K Egypt Spain Tunia Yugoslavia Cow milk 36 9.5 33 9.4 6.8 45.5 Table 2 AS % OF (2) Goat milk 2.6 35.9 39.4 8. 3.9 Table 3 EWES 2 2 4 29 5 6 2 9 3 EWE 75.3 Ewe milk 5.5 4.7 8.9 28.2 7.3 5.4 GOAT 30.2 47. (0) l 2. ASSENAT, L. (985): <<Le lait de 3. J. (987): du lait à Le p. (987): <<Optimation de Lait et produit laitiers. Le luit 5. G. e qualità del latte),. Zoot,, 29 (23), 927. 6. lipasiques et de lipolyse spontanée dans les laits de vache, de de femme: Lait, 62,pp. 3, 2654. 7. de Lait, 64 544578. AppliedBact. 62 (4), 32326. S. A., 987, n. 5.0). 9. (986): ficode vacas. Lechería, n. 0, 52 S. A., 987, n. 4.78).. on ewe s vital force, 683690. Company. 2. J. ewe s goat s milkv. 202, 5366. J. L. de du lait, d un à du Application, 2 556565 A S. A., 987, n. 62). tecnologica della ne del latte e di e sue 23 (l), 347. 5. LE JAQUEN, J. C. Le fromage, T. (979): goat smilk: studies on Livest. Sci., 6,397405. 7. J. action on alfa S2 beta caseim. 34, 52853. 8.STOUTZ,de W., J. L. Lait etproduits laitiers, p. 43. Technique et Bibliography S. A.:.9. YOUNG, sheep milk.. Sheep Dairy 3 (l), 3 A., 987, n. 7.060).. A. S.; S. J. Cultured Daiy 22 () 2426,28,33 S. A., 987, n. 3.045). 98