Article
Composition and aptitude for cheese-making of milk from cows, buffaloes, goats, sheep, dromedary camels, and donkeys.
Journal of dairy science - 1 Mar 2022
Bittante Giovanni, Amalfitano Nicolò, Bergamaschi Matteo, Patel Nageshvar, Haddi Mohamed-Laid, Benabid Hamida, Pazzola Michele, Vacca Giuseppe Massimo, Tagliapietra Franco, Schiavon Stefano
Abstract excerpt
Bovines produce about 83% of the milk and dairy products consumed by humans worldwide, the rest represented by bubaline, caprine, ovine, camelid, and equine species, which are particularly important in areas of extensive pastoralism. Although milk is increasingly used for cheese production, the cheese-making efficiency of milk from the different species is not well known. This study compares the cheese-making...
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