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

Basit Öğe Kaydı
dc.authoridKaragul Yuceer, Yonca/0000-0002-9028-2923
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.contributor.authorHayaloglu, A. A.
dc.contributor.authorKaragul-Yuceer, Y.
dc.date.accessioned2025-01-27T20:57:49Z
dc.date.available2025-01-27T20:57:49Z
dc.date.issued2011
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
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.
dc.identifier.doi10.1016/j.smallrumres.2011.09.027
dc.identifier.endpage83
dc.identifier.issn0921-4488
dc.identifier.issn1879-0941
dc.identifier.issue1-3
dc.identifier.scopus2-s2.0-81255157709
dc.identifier.scopusqualityQ2
dc.identifier.startpage73
dc.identifier.urihttps://doi.org/10.1016/j.smallrumres.2011.09.027
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26507
dc.identifier.volume101
dc.identifier.wosWOS:000298121200008
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofSmall Ruminant Research
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectSmall ruminants' milk
dc.subjectTurkey
dc.subjectSheep's and goat's milk products
dc.subjectCheese
dc.subjectYogurt
dc.subjectIce cream
dc.titleUtilization and characterization of small ruminants' milk and milk products in Turkey: Current status and new perspectives
dc.typeArticle

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