Characteristics of sheep’s milk as raw material for the production of dairy products
Submitted by Гость (not verified) on Tue, 07/09/2024 - 16:45The article considers the physico-chemical parameters of sheep’s milk. It is shown that sheep’s milk has a high biological and nutritional value due to the high content of protein and fat fractions. A characteristic feature of sheep’s milk is the size of fat balls. The average size is 5–7 microns and is dominant (38%), up to 3 microns – 17%, 3–5 microns – 27%, from 7 and more – 18%. It gives an opportunity to produce high-fat products based on sheep’s milk, such as butter, cream, ice cream, etc.