Biochemical characteristics of ewe and goat milk: Effect on the quality of dairy products

The objective of this review paper is to report research findings on the role of milk protein and indigenous enzymes on the ability of ewe and goat milk to be processed and on the quality of dairy products. Emphasis is placed on the role of casein characteristics and of indigenous enzymes on flavour, rheology, texture, and biofuncionality of ewe and goat cheese. Finally, the review highlights that further study is needed on milk protein genetic variants in ovine species, and on the role of indigenous enzymes, especially minor proteolytic enzyme systems, on the quality of small ruminants milk and dairy products