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Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development.

C F Balthazar1, T C Pimentel2, L L Ferrão3

  • 1Univ. Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói/RJ, Brazil.

Comprehensive Reviews in Food Science and Food Safety
|December 29, 2020
PubMed
Summary
This summary is machine-generated.

Sheep milk offers superior nutrition, making it ideal for functional foods. Its unique properties support the development of innovative dairy products enriched with prebiotics and probiotics.

Keywords:
food developmentinnovationprebiotic ingredientprobiotic bacteriasheep milk

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Area of Science:

  • Dairy Science
  • Food Science
  • Nutritional Science

Background:

  • Sheep milk possesses higher concentrations of proteins, fats, minerals, and vitamins compared to other domestic animal milks.
  • These nutritional attributes position sheep milk favorably within the functional food sector.
  • Functional foods are a growing market segment, emphasizing health benefits through added ingredients like prebiotics and probiotics.

Purpose of the Study:

  • To review the inherent characteristics and benefits of sheep milk as a functional food ingredient.
  • To explore the potential for developing sheep milk-based dairy products fortified with prebiotics and/or probiotics.
  • To align with technological trends in the functional food industry.

Main Methods:

  • Literature review of sheep milk's physicochemical and nutritional properties.
  • Analysis of sheep milk's suitability for incorporating prebiotic and probiotic components.
  • Examination of existing and potential dairy product applications.

Main Results:

  • Sheep milk's composition is highly advantageous for creating functional foods.
  • The milk's properties facilitate the incorporation and efficacy of prebiotics and probiotics.
  • Sheep milk serves as a robust base for innovative functional dairy products.

Conclusions:

  • Sheep milk is a valuable and versatile ingredient for the functional food market.
  • Dairy products derived from sheep milk can be effectively enhanced with prebiotics and probiotics.
  • Further development in this area holds significant potential for the food industry.