SHEEP MILK - THE POTENTIAL RAW RESOURCE FOR DEVELOPMENT OF PRODUCTION OF FUNCTIONAL FOOD
https://doi.org/10.33236/2307-910X-2019-2-26-166-175
Abstract
The quality of sheep milk has paramount value for quality of the dairy products produced from it. The factors affecting quality of milk of sheep and dairy products are presented in the review article. Some of these factors, such as genotype of sheep, it is difficult to control, but other factors of the environment, such as food and management of milch herd, perhaps, to regulate for production of high-quality milk. In article characteristics and advantages of sheep milk as potential source of raw materials for production of functional products are considered.
About the Authors
T. V. Voblikova
Stavropol state agrarian University
Russian Federation
Russian Federation
O. V. Krieger
Kemerovo state University
Russian Federation
Russian Federation
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Review
For citations:
Voblikova T.V., Krieger O.V. SHEEP MILK - THE POTENTIAL RAW RESOURCE FOR DEVELOPMENT OF PRODUCTION OF FUNCTIONAL FOOD. Modern Science and Innovations. 2019;(2):166-175. (In Russ.) https://doi.org/10.33236/2307-910X-2019-2-26-166-175
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