Goat and sheep milk products in the United States (USA)

Small Ruminant Research

Volumn 101, Issue 1-3, 2011, Pages 134-139

  Milani, F X ^a   Wendorff, W L ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Cheese; Goat milk; Sheep milk; Whey; Yogurt

Indexed keywords

CAPRA HIRCUS; OVIS ARIES;

EID: 81255137082     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.smallrumres.2011.09.033     Document Type: Article

References (29)

1. Alichanidis E., Polychroniadou A. Special features of dairy products from ewe and goat milk from the physio-chemical and organoleptic point of view. Proceedings, IDF-CIRVAL Seminar, Production and Utilization of Ewe and Goat Milk 1996, 21-43. International Dairy Federation, Brussels, Belgium.
2. Attaie R., Richter R.L. Size distribution of fat globules in goat milk. J. Dairy Sci. 2000, 83:940-944.
3. Carunchia Whetstine M.E., Karagul-Yuceer Y., Avsar Y.K., Drake M.A. Identification and quantification of character aroma components in fresh Chevre-stye goat cheese. J. Food Sci. 2003, 68:2441-2447.
4. Casper J.L., Wendorff W.L., Thomas D.L. Seasonal changes in protein composition of whey from commercial manufacture of caprine and ovine specialty cheeses. J. Dairy Sci. 1998, 81:3117-3122.
5. Casper J.L., Wendorff W.L., Thomas D.L. Functional properties of whey protein concentrates from caprine and ovine specialty cheese wheys. J. Dairy Sci. 1999, 82:265-271.
6. Chillard Y., Selselet-Attou G., Bas P., Morand-Fehr P. Characteristics of lipolytic system in goat milk. J. Dairy Sci. 1984, 67:2216-2223.
7. Dietmann P., Tranel L. The Wisconsin Goat Dairy Profitability Project 2009, Wisconsin Department of Agriculture, Trade, and Consumer Protection, Madison, WI.
8. FDA-CFR Code of Federal Regulations, Food and Drugs. In 21:133.113. P. H. S. 2010, US Department of Health and Human Services, Food and Drug Administration, Federal Register, Washington, D. C.
9. Guo M.R., Park Y.W., Dixon P.H., Gilmore J.A., Kindstedt P.S. Relationship between the yield of cheese (Chevre) and chemical composition of milk. Small Ruminant Res. 2004, 52:103-107.
10. IDFA Dairy Facts 2009 Edition 2002, Int. Dairy Foods Assn., Washington, DC.
11. Jaeggi J.J., Govindasamy-Lucey S., Berger Y.M., Johnson M.E., McKusick B.C., Thomas D.L., Wendorff W.L. Hard ewe's milk cheese manufactured from milk of three different groups of somatic cell counts. J. Dairy Sci. 2003, 86:3082-3089.
12. Jaeggi J.J., Wendorff W.L., Romero J., Berger Y.M., Johnson M.E. Impact of seasonal changes in ovine milk on composition and yield of a hard pressed cheese. J. Dairy Sci. 2005, 88:1358-1363.
13. Jaeggi J.J., Wendorff W.L., Berger Y.M., Johnson M.E. Impact of weaning system on composition and yield of a semi-soft ovine milk cheese. Small Ruminant Res. 2008, 79:124-128.
14. Jin Y.K., Park Y.W. Effects of aging time and temperature on proteolysis of ommercial goat milk cheese produced in the United States. J. Dairy Sci. 1995, 78:2598-2608.
15. Lowenstein M., Speck S., Barnhart H.M., Frank J.F. Research on goat milk products: a review. J. Dairy Sci. 1980, 63:1631-1648.
16. McKusick B.C., Berger Y.M., Thomas D.L. Effects of three weaning and rearing systems on commercial milk production and lamb growth. Proc. of the 5th Great Lakes Dairy Sheep Symp., Brattleboro, VT, Univ. of Wisconsin-Madison 1999, 16-31.
17. Park Y.W., Guo M. Goat milk products: types of products, manufacturing technology, chemical composition and marketing. Handbook of Milk of Non-Bovine Mammals 2006, 59-106. Blackwell Publishing, Ames, IA. Y.W. Park, G.F.W. Haenlein (Eds.).
18. PMO-FDA Grade " A" Pasteurized Milk Ordinance 2009, Public Health Service. US Department of Health and Human Services, Food and Drug Administration, CollegePark, MD.
19. Posecion N.C., Crowe N.L., Robinson A.R., Asiedu S.K. The development of a goat's milk yogurt. J. Sci. Food Agric. 2005, 85:1909-1913.
20. USDA Composition of Foods, Dairy and Egg Products. Handbook 8-1 1976, Agricultural Research Service, Washington, DC.
21. USDA Nutrient Laboratory Database, NDB No. 01106 2010, USDA, Beltsville, MD, http://www.nal.usda.gov/fnic/foodcomp/search/ (accessed 28.11.10).
22. USDA-NASS Goat Milk Processor Survey 2008, USDA National Agriculture Statistics Service, Madison, WI, http://www.nass.usda.gov/wi/ (accessed 23.11.10).
23. USDA-NASS Sheep and Goat 2010, USDA National Agriculture Statistics Service, Washington, DC, http://www.nass.usda.gov/statistics/ (accessed 23.11.10).
24. Standard Methods for the Examination of Dairy Products 2004, Am. Pub. Health Assoc., Inc., Washington, DC. 17th ed. H.M. Wehr, J.F. Frank (Eds.).
25. Wendorff W.L. Freezing qualities of raw ovine milk for further processing. J. Dairy Sci. 2001, 84(E Suppl.):E74-E78.
26. Wendorff B. Milk composition and cheese yield. Proc of 8th Great Lakes Dairy Sheep Symp., Nov. 7-9, 2002 2002, 104-117. Univ. of Wisconsin-Madison, Madison, WI.
27. Wendorff W.L. Physical and chemical characteristics of sheep milk considering its subsequent processing. Proc. of CIHEAM/IDF Symp. on the Future of the Sheep and Goat Dairy Sectors 2004, 1-8.
28. Wendorff W.L., Dufek M.A., Jaeggi J.J., Peng Y., Berger Y.M., Lucey J.A. Impact of handling and thawing on cheesemaking properties of frozen sheep milk. Proc. of 14th Great Lakes Dairy Sheep Symposium 2008, 35-44.
29. Zeng S.S., Soryal K., Fekadu B., Bah B., Popham T. Predictive formulae for goat cheese yield based on milk composition. Small Ruminant Res. 2007, 69:180-186.