Conclusion

With high solids, fat, and protein, sheep milk is an ideal source of milk for production of manufactured dairy products. Since sheep milk is produced seasonally, milk composition will vary throughout the year and processors will need to adjust their processing procedures to compensate for these compositional changes. With a solid understanding of sheep milk composition, processors can use the uniqueness of sheep milk to produce value-added products, e.g., specialty cheeses and traditional yogurts without added stabilizers, to expand the dairy sheep industry.

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