The properties and quality of goat and sheep milk and its products - a review

Abstract

The newer knowledge from the field of the quality evaluation of goat and sheep milk and milk products are reviewed in this paper. The negative influence of microbial and chemical contamination and methods of determination are described. The significance of monitoring of the conditions (pasteurization, hygienic control) to ensure public health are accented. Quality standards adjusted for the specifics of goat/sheep milk should be considered.

Keywords

• goat and sheep milk
• nutrition
• composition
• bacterial and chemical contamination
• quality control