Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development

C. F. Balthazar; T. C. Pimentel; L. L. Ferrão; C. N. Almada; A. Santillo; M. Albenzio; N. Mollakhalili; A. M. Mortazavian; J. S. Nascimento; M. C. Silva; M. Q. Freitas; A. S. Sant’Ana; D. Granato; A. G. Cruz

doi:10.1111/1541-4337.12250

Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development

C. F. Balthazar, T. C. Pimentel, L. L. Ferrão, C. N. Almada, A. Santillo, M. Albenzio, N. Mollakhalili, A. M. Mortazavian, J. S. Nascimento, M. C. Silva, M. Q. Freitas, A. S. Sant’Ana, D. Granato, A. G. Cruz

Research output: Contribution to journal › Review article › peer-review

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.

Original language	English
Pages (from-to)	247-262
Number of pages	16
Journal	Comprehensive Reviews in Food Science and Food Safety
Volume	16
Issue number	2
DOIs	https://doi.org/10.1111/1541-4337.12250
Publication status	Published - 1 Mar 2017
Externally published	Yes

Keywords

food development
innovation
prebiotic ingredient
probiotic bacteria
sheep milk

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10.1111/1541-4337.12250

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Balthazar, C. F., Pimentel, T. C., Ferrão, L. L., Almada, C. N., Santillo, A., Albenzio, M., Mollakhalili, N., Mortazavian, A. M., Nascimento, J. S., Silva, M. C., Freitas, M. Q., Sant’Ana, A. S., Granato, D., & Cruz, A. G. (2017). Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development. Comprehensive Reviews in Food Science and Food Safety, 16(2), 247-262. https://doi.org/10.1111/1541-4337.12250

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title = "Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development",

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",

author = "Balthazar, {C. F.} and Pimentel, {T. C.} and Ferr{\~a}o, {L. L.} and Almada, {C. N.} and A. Santillo and M. Albenzio and N. Mollakhalili and Mortazavian, {A. M.} and Nascimento, {J. S.} and Silva, {M. C.} and Freitas, {M. Q.} and Sant{\textquoteright}Ana, {A. S.} and D. Granato and Cruz, {A. G.}",

note = "Publisher Copyright: {\textcopyright} 2017 Institute of Food Technologists{\textregistered}",

year = "2017",

month = mar,

day = "1",

doi = "10.1111/1541-4337.12250",

language = "English",

volume = "16",

pages = "247--262",

journal = "Comprehensive Reviews in Food Science and Food Safety",

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Balthazar, CF, Pimentel, TC, Ferrão, LL, Almada, CN, Santillo, A, Albenzio, M, Mollakhalili, N, Mortazavian, AM, Nascimento, JS, Silva, MC, Freitas, MQ, Sant’Ana, AS, Granato, D & Cruz, AG 2017, 'Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development', Comprehensive Reviews in Food Science and Food Safety, vol. 16, no. 2, pp. 247-262. https://doi.org/10.1111/1541-4337.12250

TY - JOUR

T1 - Sheep Milk

T2 - Physicochemical Characteristics and Relevance for Functional Food Development

AU - Balthazar, C. F.

AU - Pimentel, T. C.

AU - Ferrão, L. L.

AU - Almada, C. N.

AU - Santillo, A.

AU - Albenzio, M.

AU - Mollakhalili, N.

AU - Mortazavian, A. M.

AU - Nascimento, J. S.

AU - Silva, M. C.

AU - Freitas, M. Q.

AU - Sant’Ana, A. S.

AU - Granato, D.

AU - Cruz, A. G.

PY - 2017/3/1

Y1 - 2017/3/1

N2 - 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.

AB - 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.

KW - food development

KW - innovation

KW - prebiotic ingredient

KW - probiotic bacteria

KW - sheep milk

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DO - 10.1111/1541-4337.12250

M3 - Review article

AN - SCOPUS:85009792063

SN - 1541-4337

VL - 16

SP - 247

EP - 262

JO - Comprehensive Reviews in Food Science and Food Safety

JF - Comprehensive Reviews in Food Science and Food Safety

IS - 2

ER -

Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development

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