Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development

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.