ArticleFoods (Basel, Switzerland)2022
Seasonal Variations in the Composition and Physicochemical Characteristics of Sheep and Goat Milks.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed.
- Evaluating breed and seasonal effects on milk yield, composition, and cheesemaking ability of 2 Italian dairy sheep breeds.JDS communications · 2026Article
- Comparison of Physicochemical, Microbiological, and Sensory Properties of Yogurt Made From Cow, Goat, Sheep, and Buffalo Milk with and Without Probiotic Cultures.Food science & nutrition · 2026Article
- From By-Product to Value: Impact of Spent Myrtle Berries on the Quality of Sheep-Milk Yoghurt.International journal of food science · 2026Article
- Integrative metabolomics and hormonal profiling reveal biomarkers of milk yield efficiency in Sapera dairy goats under tropical conditions.Veterinary world · 2025Article
- Genetic Evaluation of Milk Production Traits in the Serbian Saanen Goat Population.Animals : an open access journal from MDPI · 2025Article
- Effects of Olive Pomace Powder Incorporation on Physicochemical, Textural, and Rheological Properties of Sheep Milk Yogurt.Foods (Basel, Switzerland) · 2025Article
- Isolation and assessment of probiotic potential of Acidipropionibacterium acidipropionici C03B-STR from goat milk with cholesterol-lowering capability.Folia microbiologica · 2025Article
- The evaluation of somatic cell count, microbiological quality and basic composition of sheep milk.Archives animal breeding · 2025Article
- Human milk whey proteins: Constituents, influencing factors, detection methods, and comparative analysis with other sources.Food chemistry: X · 2025Review
- Dairy Goat Production Systems: A Comprehensive Analysis to Reframe Their Global Diversity.Animals : an open access journal from MDPI · 2024Review
- Therapeutic effect of goat milk and its value-addition: current status and way forward.Journal of food science and technology · 2024Review
- Integration of selective sweeps across the sheep genome: understanding the relationship between production and adaptation traits.Genetics, selection, evolution : GSE · 2024Article
- Qualitative characteristics of sheep's and goat's milk in Albania.Italian journal of food safety · 2024Article
- Dynamic Gastrointestinal Digestion of Bovine, Caprine and Ovine Milk Reconstituted from Commercial Whole Milk Powders.Foods (Basel, Switzerland) · 2024Article
- Comparative lipidomics analysis of different-sized fat globules in sheep and cow milks.Current research in food science · 2024Article
- Identification of Potential Bioactive Peptides in Sheep Milk Kefir through Peptidomic Analysis at Different Fermentation Times.Foods (Basel, Switzerland) · 2023Article
- Article
- Determining the Effects of Pelleted Cranberry Vine Grains on the Ewe and Offspring during Pregnancy and Lactation.Animals : an open access journal from MDPI · 2023Article
- Seasonal Changes in the Antioxidant Activity and Biochemical Parameters of Goat Milk.Animals : an open access journal from MDPI · 2023Article
- Characteristics of Red Deer (Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
There has been growing consumer interest in sheep and goat milk products as alternatives to cow milk products. The physicochemical characteristics of milk vary not only between ruminant species, but also during different seasons; they determine the nutritional quality and processing properties of the milk. In this study, we characterized sheep and goat milks from New Zealand over the seasons for their composition (macronutrients, macro- and micro-minerals, fatty acids, and proteins) and physicochemical properties (e.g., ionic calcium, fat globule size, casein micelle size, viscosity, and melting behavior of milk fat). Heat-induced (95 °C for 5 min) protein interactions and changes in the physical properties of the milks were also investigated. The compositional and structural features of sheep and goat milks were identified and compared with those reported for cow milk. Seasonal variations in the milk characteristics were more pronounced for sheep milk than goat milk and were probably affected by the production systems. Sheep milk, particularly in the late season, had the largest heat-induced increases in casein micelle size and viscosity, probably arising from the greater casein-whey protein and casein-casein interactions during heat treatment. This study provides comprehensive information on the properties of sheep and goat milks and highlights the interaction effects between species, season, and processing.
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