Polymorphism in ovine ANXA9 gene and the physio-chemical properties and the fraction of protein in milk.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9081
Abstract: BACKGROUND Annexin A9 (ANXA9) is a specific fatty acid transport protein. The ANXA9 gene is expressed in various tissues, including secretory tissue and the mammary glands. The association between the three single nucleotide polymorphisms (SNPs)… read more here.
Keywords: milk; sheep milk; anxa9 gene; gene ... See more keywords
A comparative study of the physiochemical and compositional properties of Edilbay sheep milk
Sign Up to like & getrecommendations! Published in 2025 at "European Food Research and Technology"
DOI: 10.1007/s00217-025-04731-z
Abstract: Sheep milk is emerging as a valuable alternative to cow milk, and to use sheep milk in the dairy industry, it is important to know its chemical composition and nutritional value. The physicochemical attributes and… read more here.
Keywords: study physiochemical; milk; comparative study; sheep milk ... See more keywords
Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129290
Abstract: The effect of different types of sugar (sucrose, demerara, brown, fructose, coconut sugar, and honey) on sheep milk kefir was evaluated. Microbial counts (Lactobacillus, Lactococcus, Leuconostoc, yeast), antagonistic activity against foodborne pathogens, microstructure (scanning electron… read more here.
Keywords: sheep milk; milk kefir; antagonistic activity; activity ... See more keywords
Fermentation profile and characteristics of yoghurt manufactured from frozen sheep milk
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DOI: 10.1016/j.idairyj.2017.10.005
Abstract: Abstract The impact of yoghurt production from frozen sheep milk was assessed. The milk was thawed one day (T1) or immediately (T0) before processing and the fermentation profile and yoghurt characteristics were compared with those… read more here.
Keywords: milk; frozen sheep; fermentation profile; sheep milk ... See more keywords
Impact of extended refrigerated storage and freezing/thawing storage combination on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk
Sign Up to like & getrecommendations! Published in 2019 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2019.02.013
Abstract: Abstract The impact of freezing (1 month + thawing at 7 or 25 °C) and extended refrigeration (4 days, 7 °C) on physicochemical and microstructural characteristics of raw whole and skimmed sheep milk were assessed. Refrigerated storage resulted in… read more here.
Keywords: milk; microstructural characteristics; storage; physicochemical microstructural ... See more keywords
Variation of milk technological properties in sheep milk: Relationships among composition, coagulation and cheese-making traits
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DOI: 10.1016/j.idairyj.2019.05.002
Abstract: Abstract The relationships between milk composition, coagulation properties and cheese-making traits in sheep milk were characterised. Ten traits related to milk coagulation (RCTeq, kCF, CFp), cheese yield (%CYCURD, %CYSOLIDS, %CYWATER), and curd nutrients recovery or… read more here.
Keywords: composition coagulation; milk; making traits; sheep milk ... See more keywords
Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools
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DOI: 10.1016/j.idairyj.2019.05.018
Abstract: Abstract The influence of temperature, frequency, composition and physicochemical characteristics of sheep milk on its dielectric properties was evaluated as well as the performance of different chemometric methods to predict the dielectric properties and classify… read more here.
Keywords: whole semi; milk; dielectric properties; sheep milk ... See more keywords
Differential effects of sheep and cow skim milk before and after fermentation on gastrointestinal transit of solids in a rat model
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Functional Foods"
DOI: 10.1016/j.jff.2018.05.039
Abstract: Abstract Fermentation of milk is considered to improve ease of digestion. The protein composition of sheep milk differs from cow milk. We hypothesized that sheep milk would produce bioactive properties with different effects on gastrointestinal… read more here.
Keywords: milk; sheep milk; transit; fermentation ... See more keywords
Sheep milk: A pertinent functional food
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DOI: 10.1016/j.smallrumres.2019.10.002
Abstract: Abstract Modern human diet and changes in lifestyle are emerging as a challenge in developing countries resulting to endless ailments. Thus, in modern spectra of human health, bioactive foods play a pivotal role. Under the… read more here.
Keywords: milk; sheep milk; functional food; milk pertinent ... See more keywords
Natural content of animal and plant sterols, alpha-tocopherol and fatty acid profile in sheep milk and cheese from mountain farming
Sign Up to like & getrecommendations! Published in 2021 at "Small Ruminant Research"
DOI: 10.1016/j.smallrumres.2021.106419
Abstract: Abstract Milk and dairy foods from grazing animals contain a series of bioactive compounds that are important for human health such as fatty acids, vitamins, and sterols of animal and vegetal origin. To the best… read more here.
Keywords: milk cheese; content; milk; profile sheep ... See more keywords
Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development.
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DOI: 10.1111/1541-4337.12250
Abstract: Sheep milk has a high nutritional value and high concentrations of proteins, fats, minerals, and vitamins, as compared to the milks of other domestic species. The physicochemical and nutritional characteristics of sheep milk can be… read more here.
Keywords: sheep milk; milk; development sheep; functional food ... See more keywords