The Effect of Milking Frequency, Breed, and Stage of Lactation on the Milk Fat Globule Size and Fatty Acid Composition in Sheep’s Milk

Massouras, Theofilos; Charmanta, Aggeliki-Alexandra; Koutsouli, Panagiota; Masoura, Maria; Politis, Ioannis; Hettinga, Kasper

doi:10.3390/foods12132446

Cited by 3 publications

(2 citation statements)

References 53 publications

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“…Milk is a complex matrix of water, fat, protein, lactose, minerals, traces of pigments, enzymes, and vitamins. Milk composition may vary considerably between breeds and even between individuals of the same breed, as well as seasonal changes, age, stage of lactation, and feeding [ 1 ]. In addition, milk is subjected to different processes, such as homogenization or heat treatments, which impact milk functional properties such as emulsification, coagulation, foaming, and film formation [ 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

Synchronous Front-Face Fluorescence Spectra: A Review of Milk Fluorophores

Freire,

Zamora,

Castillo

2024

Foods

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Milk is subjected to different industrial processes, provoking significant physicochemical modifications that impact milk’s functional properties. As a rapid and in-line method, front-face fluorescence can be used to characterize milk instead of conventional analytical tests. However, when applying fluorescence spectroscopy for any application, it is not always necessary to determine which compound is responsible for each fluorescent response. In complex matrixes such as milk where several variables are interdependent, the unique identification of compounds can be challenging. Thus, few efforts have been made on the chemical characterization of milk’ fluorescent spectrum and the current information is dispersed. This review aims to organize research findings by dividing the milk spectra into areas and concatenating each area with at least one fluorophore. Designations are discussed by providing specific information on the fluorescent properties of each compound. In addition, a summary table of all fluorophores and references cited in this work by area is provided. This review provides a solid foundation for further research and could serve as a central reference.

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Section: Introductionmentioning

confidence: 99%

Synchronous Front-Face Fluorescence Spectra: A Review of Milk Fluorophores

Freire,

Zamora,

Castillo

2024

Foods

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“…Temperatures outside the thermoneutral zone can lead to physiological changes and have a negative impact on livestock production (Sejian et al, 2018). Sheep milk production is very demanding and the amount of milk produced and its chemical composition are influenced by a variety of factors, the most important of which are breed (Antunac and Lukač Havranek, 1999;Mioč et al, 2004;Marques et al, 2011), feeding (Ceyhan et al, 2022;Caraba and Caraba, 2023), age of the sheep and lactation order (Gabiña et al, 1993;Libis-Márta et al, 2021), stage of lactation (Antunac et al, 2001;Pavić et al, 2002.; De La Fuente at al., 2009), season (Timlin et al, 2021;Li et al, 2022), physical development and condition (Caraba and Caraba, 2023;Simeonov et al, 2023), housing system (Sevi et al, 1999;Casamassima et al, 2001), milking (Mačuhová et al, 2020;Massouras et al, 2023), etc. and their interactions (De La Fuente at al., 2009; Kawecka et al, 2020; Kasapidou et al, 2021.).…”

Section: Introductionmentioning

confidence: 99%

The influence of different stress factors on the production and quality of sheep milk

Mioč

2024

Mljekarstvo

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Around 10.5 million tonnes of sheep milk are produced worldwide, and around 3.1 million tonnes in Europe. In Europe, sheep milk production has stagnated slightly in recent years and currently accounts for around 1/3 of the global production. Due to its high content of dry matter, milk fat, total protein and casein, sheep milk is an excellent raw material for cheese production. Milk processing and cheese making are not only economically important, but also part of the cultural heritage based on a long tradition, often taking place in rural and less developed areas. Milk production and quality are very complex and are influenced by numerous factors, the most important of which are breed, feeding and body condition, parity and stage of lactation, milking and udder health, and environmental factors. In addition, different types of stress such as heat stress, nutritional stress, weaning stress, shearing stress, stress of regrouping, etc. have a significant impact on the welfare and health of the sheep as well as on the quantity of milk produced, its chemical composition, processing characteristics and the economic efficiency of the flock. In recent years, due to climate change, there has been an increasing number of studies on the effects of heat stress on the reproductive and production characteristics of sheep, as well as on their welfare and health. In addition, heat stress is often associated to the feed and the lack of water. The effects of stress are particularly pronounced in extensive sheep farming and milk production, which are prevalent in sheep farming. The aim of this paper is to describe the effects of the main types of stress on the quantity and chemical composition of sheep milk and on animal welfare.

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