Review article

Production, composition and properties of sheep's milk

Neven Antunac orcid.org/0000-0003-1084-5966 ; Zavod za mljekarstvo, Agronomski fakultet, Svetošimunska 25, 10000 Zagreb
Jasmina Lukač Havranek

Abstract

World production of goat's and sheep's milk is estimated to be 20.6 million tons, of which sheep's milk mohes 8.3 million tons. World's leading sheep milk producers are Asia, Europe and Africa. In 1998 the population of sheep's in Croatia was 426000 of which 12% was under selection. Predominant breeds are domestic ones (Dalmatian Pramenka, sheeeps from islands Pag and Cres as well as Pramenka from Lika's area). Sheep's are, in the first place, kept for meat production and less for milk or cheese production among which cheese from island Pag is the most popular one. Although sheep production in Croatia is more of an extensive nature, appropriate measures have been taken to create the conditions for its improvement. This paper is dealing with factors affecting the milk yield and its composition. Basic characteristics of chemical composition, physical and technological properties as well as the number of somatic cells are pointed out. Similarities and differences between cow's and sheep's milk are described.

Keywords

sheep's milk; chemical composition; properties; somatic cells

Hrčak ID:

93480

URI

https://hrcak.srce.hr/93480

Publication date:

12.12.1999.

Article data in other languages: croatian

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