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. 2017 Mar;16(2):247-262.
doi: 10.1111/1541-4337.12250. Epub 2017 Jan 12.

Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development

C F Balthazar  1 , T C Pimentel  2 , L L Ferrão  3 , C N Almada  4 , A Santillo  4   5 , M Albenzio  5 , N Mollakhalili  6 , A M Mortazavian  6 , J S Nascimento  7 , M C Silva  7 , M Q Freitas  1 , A S Sant'Ana  4 , D Granato  8 , A G Cruz  7
Affiliations

Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development

C F Balthazar et al. Compr Rev Food Sci Food Saf. 2017 Mar.

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 advantageous for the manufacture of products containing prebiotic ingredients and/or probiotic bacteria, which are major categories in the functional food market. Following this technological trend, this review will address the characteristics and advantages of sheep milk as a potentially functional food, as well as the development of sheep milk dairy products containing prebiotics and/or probiotics.

Keywords: food development; innovation; prebiotic ingredient; probiotic bacteria; sheep milk.

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