Abstract :
Ovine and caprine milk are widely produced in semi-arid countries, and mainly utilised
for milk consumption and the manufacture of a wide range of cheeses, fermented milk
products (e.g. liquid, viscous, concentrated and dried) and to a lesser degree milk powder.
The primary aim of this review is to provide a critical analysis of the main components of
milk from different ovine and caprine breeds for the manufacture of fermented milk products,
i.e. traditional and industrial. This paper reviews the latest scientific developments in
fermented milks, including probiotic products, and recommendations to improve the characteristics
of the final product(s). Although ovine milk is successfully used to manufacture
many fermented milk products, the solids content of milk from certain breeds of caprine
needs to be fortified to enhance the protein content and modify the processing conditions
to ensure products acceptable to the consumer.
