Utilization and characterization of small ruminants' milk and milk products in Turkey: Current status and new perspectives

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridKaragül Yüceer, Yonca/0000-0002-9028-2923
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidKaragül Yüceer, Yonca/ABI-7510-2020
dc.contributor.authorHayaloglu, A. A.
dc.contributor.authorKaragul-Yuceer, Y.
dc.date.accessioned2024-08-04T20:35:38Z
dc.date.available2024-08-04T20:35:38Z
dc.date.issued2011
dc.departmentİnönü Üniversitesien_US
dc.description.abstractIn Turkey and the near countries in Middle East and Balkans many cheeses and fermented milk products are manufactured with milk from small ruminants. Some of these products are called with different names and have modified manufacturing procedures, but all of them are important for the consumers due to the type of milk used. Products made with goat's or sheep's milk have some different and interesting characteristics especially, taste, aroma, appearance and chemical constituents, compared to the counterparts made with cow's milk. In Turkey, although some cheeses and fermented milk products were originally produced using milk only from small ruminants, nowadays cow's milk is mixed with this milk due to the limited production of the first. The significant decrease in the production of goats or sheep is probably due to migration of population from rural area to urban, non-cooperating in farms, low yields in production and milking, unproductive pastures, increasing prices in feeds and labor and some problems for agricultural policies and managements. However, the consumers' demands for dairy products of high nutritional and health value, has increased the popularity of dairy products from small ruminants. This paper discusses the characteristics and technology procedures of some dairy products made using small ruminants' milk including different types of cheese and yogurt, butter, ice cream, ayran, kefir and drinking milk. Also, a short statistical data on goat and sheep production and the utilization status of their milk products are discussed. (C) 2011 Elsevier B.V. All rights reserved.en_US
dc.identifier.doi10.1016/j.smallrumres.2011.09.027
dc.identifier.endpage83en_US
dc.identifier.issn0921-4488
dc.identifier.issn1879-0941
dc.identifier.issue1-3en_US
dc.identifier.scopus2-s2.0-81255157709en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage73en_US
dc.identifier.urihttps://doi.org/10.1016/j.smallrumres.2011.09.027
dc.identifier.urihttps://hdl.handle.net/11616/95490
dc.identifier.volume101en_US
dc.identifier.wosWOS:000298121200008en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofSmall Ruminant Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSmall ruminants' milken_US
dc.subjectTurkeyen_US
dc.subjectSheep's and goat's milk productsen_US
dc.subjectCheeseen_US
dc.subjectYogurten_US
dc.subjectIce creamen_US
dc.titleUtilization and characterization of small ruminants' milk and milk products in Turkey: Current status and new perspectivesen_US
dc.typeArticleen_US

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