Uncovering milk quality in local sheep breeds: From bioactive constituents to genetics.

Abstract

The increasing global population has highlighted the necessity for nutritious, equitable, and sustainable food alternatives. Sheep milk cheese has emerged as a promising alternative to traditional dairy products, providing consumers with a unique and healthier nutritional composition, while also presenting an opportunity for rural economic development. The growing demand for this product could catalyze further innovation and investment in the coming years. To improve the quality of sheep milk and its technological properties, a deep understanding of the factors underlying milk composition is essential. This study focused on characterizing milk composition and mineral content of the Comisana and Massese sheep breeds to understand their genetic and non-genetic background. Results suggest that ovine milk quality can be enhanced in the short and medium term by appropriate technology and breeding strategies, eventually supporting the dairy industry.