TY - BOOK ID - 134295376 TI - Innovation Meets Tradition in the Sheep and Goat Dairy Industry AU - Caboni, Pierluigi AU - Scano, Paola PY - 2022 PB - Basel MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Research & information: general KW - Biology, life sciences KW - GC-MS KW - metabolomics KW - feeding systems KW - sheep dietary supplement KW - ovine milk KW - cheese safety KW - foodborne pathogens KW - sheep milk KW - Listeria monocytogenes KW - Salmonella spp. KW - Escherichia coli O157:H7 KW - Staphylococcus aureus KW - raw milk KW - thermization KW - sheep and goat milk KW - cheese KW - odd and branched chain fatty acids KW - mass spectrometry KW - animals management KW - thyroid hormone metabolism KW - ubiquinol-10 biosynthesis KW - magnetic resonance imaging (MRI) KW - image analysis KW - Fiore Sardo KW - microstructure KW - dairy chemistry KW - thermised milk KW - protected designation of origin KW - Lactobacillus KW - antifungal activity KW - fresh cheese KW - biopreservation KW - n/a UR - https://www.unicat.be/uniCat?func=search&query=sysid:134295376 AB - The domestic sheep (Ovis aries) and goat (Capra aegagrus hircus) are small ruminant species widely distributed throughout the world. They were among the first animals to be domesticated. Owing to their small stature and versatility, sheep and goats still are one of the most important food source in many arid regions. Traditionally, autochthonous breeds with a strong milk production seasonality were reared in extensive production systems, on a smallholder farming basis. The huge number and variety of their dairy products reflect the different cultures and traditions of vast areas of the world. However, today the traditional ovine and caprine dairy production chain, from farmers to exporters, is facing the challenges of innovation, sustainability, safety, and productivity, while at the same time protecting each product’s individual characteristics. This Special Issue is dedicated to the field of ovine and caprine dairy production with ground-breaking perspectives and approaches, from physical-chemistry studies on milk and dairy, to new feeding strategies, herd management, nutritional quality, animal welfare, sustainability, and omics studies. ER -