ABSTRACT
Ao longo dos últimos anos a ovinocultura leiteira vem ganhando espaço no mercado internacional e nacional brasileiro. Desta forma, esta revisão teve como objetivo projetar um delineamento da ovinocultura leiteira brasileira, com enfoque nos aspectos da legislação, da composição e da qualidade do leite. Sua exploração mostra-se bastante vantajosa e rentável, visto que, o leite de ovelha carrega consigo características tecnológicas importantes para a indústria de alimentos. Seu elevado potencial de ser transformado em derivados lácteos, que agregam alta qualidade nutricional, atrai investidores e consumidores. As altas concentrações de sólidos totais presentes no leite de ovelha permitem a formulação de queijos, iogurtes e manteigas, de rentabilidade superior a de outras espécies. Fatores como a raça, a alimentação, a estação do ano, o estágio de lactação e o estado sanitário são variáveis que influenciam diretamente na composição do leite de ovelha. No Brasil, ainda não existe legislação específica para controle da qualidade do leite de ovinos, o que demonstra a necessidade de sua criação. São poucos os estudos brasileiros que caracterizam a composição e qualidade do leite de ovelha produzido no Brasil, sendo assim, importante o estudo das suas características e fatores que determinam sua composição.(AU)
Over the past few years, the dairy sheep industry have been taking space in the Brazilian national and international market. In this way, this work aimed to design a delineation of the Brazilian dairy sheep industry, with focus on aspects of the legislation, the composition and quality of milk. The explore shows up quite advantageous and profitable, since the sheep's milk carries technological characteristics important for the food industry. Their high potential to be transformed into milk products, that add high nutritional quality, attracts investors and consumers. The high concentrations of total solids present in the sheep milk allow the formulation of cheeses, yogurts and butters, of higher profitability than other species. Factors like the breed, feed, the season, the stage of lactation and the health status are variables that directly influence on composition of sheep's milk. In Brazil, there is still no specific legislation to control the quality of sheep milk, which demonstrates the necessity of its creation. There are few Brazilian studies that characterize the composition and quality of sheep milk produced in Brazil, being important the study of its characteristics and factors that determine its composition.(AU)
Subject(s)
Animals , Female , Sheep , Legislation, Food , Milk/chemistry , Milk , Identity and Quality Standard for Products and ServicesABSTRACT
Ao longo dos últimos anos a ovinocultura leiteira vem ganhando espaço no mercado internacional e nacional brasileiro. Desta forma, esta revisão teve como objetivo projetar um delineamento da ovinocultura leiteira brasileira, com enfoque nos aspectos da legislação, da composição e da qualidade do leite. Sua exploração mostra-se bastante vantajosa e rentável, visto que, o leite de ovelha carrega consigo características tecnológicas importantes para a indústria de alimentos. Seu elevado potencial de ser transformado em derivados lácteos, que agregam alta qualidade nutricional, atrai investidores e consumidores. As altas concentrações de sólidos totais presentes no leite de ovelha permitem a formulação de queijos, iogurtes e manteigas, de rentabilidade superior a de outras espécies. Fatores como a raça, a alimentação, a estação do ano, o estágio de lactação e o estado sanitário são variáveis que influenciam diretamente na composição do leite de ovelha. No Brasil, ainda não existe legislação específica para controle da qualidade do leite de ovinos, o que demonstra a necessidade de sua criação. São poucos os estudos brasileiros que caracterizam a composição e qualidade do leite de ovelha produzido no Brasil, sendo assim, importante o estudo das suas características e fatores que determinam sua composição.
Over the past few years, the dairy sheep industry have been taking space in the Brazilian national and international market. In this way, this work aimed to design a delineation of the Brazilian dairy sheep industry, with focus on aspects of the legislation, the composition and quality of milk. The explore shows up quite advantageous and profitable, since the sheep's milk carries technological characteristics important for the food industry. Their high potential to be transformed into milk products, that add high nutritional quality, attracts investors and consumers. The high concentrations of total solids present in the sheep milk allow the formulation of cheeses, yogurts and butters, of higher profitability than other species. Factors like the breed, feed, the season, the stage of lactation and the health status are variables that directly influence on composition of sheep's milk. In Brazil, there is still no specific legislation to control the quality of sheep milk, which demonstrates the necessity of its creation. There are few Brazilian studies that characterize the composition and quality of sheep milk produced in Brazil, being important the study of its characteristics and factors that determine its composition.
Subject(s)
Female , Animals , Legislation, Food , Milk , Milk/chemistry , Sheep , Identity and Quality Standard for Products and ServicesABSTRACT
Sheep milk is the third most consumed milk in Brazil. It is much appreciated for its nutritional status and is important for children that have problems with cow milk. Little information is known about the chemical, physical and microbiological composition of sheep milk from South Brazil. Thus, the aim of this study was to describe chemical and microbiological characteristics of sheep milk produced on two rural properties located in southern Brazil (Paraná and Rio Grande do Sul). The chemical composition of sheep milk was 17.32 g/100 g total solids, 5.86 g/100 g total protein, 4.46 g/100 g casein, 1.08 g/100 g whey protein, 7.28 g/100 g fat, 0.93 g/100 g ash, and 3.41 g/100 g lactose. High somatic cell count (1.7x106 cells/mL), total mesophilic bacterias (16.0x106 CFU/mL) and psychrotrophics (5.8x106 CFU/mL) were observed. Growth of Staphylococcus aureus, enterobacteria and coliforms occurred in 100% of the samples, and 45% of the samples showed growth of Escherichia coli. The sheep milk physical-chemical and microbiology parameters are similar to those presented in the literature for other countries but somatic cell count presented high levels.
O leite de ovelha é o terceiro mais consumido no Brasil, e é muito apreciado devido ao seu aspecto nutricional. Pouca informação a respeito da composição química e microbiológica do leite de ovelha no Brasil é conhecida. O objetivo deste trabalho foi caracterizar o leite ovino produzido em duas propriedades rurais localizadas no Sul do Brasil (Paraná e Rio Grande do Sul). A composição química do leite de ovelha foi 17,32 g/100 g de sólidos totais; 5,86 g/100 g de proteína total; 4,46 g/100 g de caseína; 1,08 g/100 g de soro proteico; 7,28 g/100 g de gordura; 0,93 g/100 g de cinzas e 3.41 g/100 g de lactose. Altas contagens de células somáticas (1,7x106 células/mL), bactérias mesófilas (16,0 x106 UFC/mL) e psicrotróficos (5,8x106 UFC/mL) foram observadas. Multiplicação de Staphylococcus aureus, enterobactérias e coliformes ocorreu em 100% das amostras, 45% de amostras apresentou multiplicação de Escherichia coli. Os parâmetros físico-químicos e microbiológicos do leite ovino deste estudo são semelhantes a literatura para outros países, porém, a contagem de células somáticas foi elevada.
Subject(s)
Animals , Cattle , Female , Bacteria/isolation & purification , Milk/chemistry , Milk/microbiology , Brazil , Bacteria/classification , Colony Count, Microbial , Cheese/analysis , Cheese/microbiology , Mastitis , SheepABSTRACT
Sheep milk is the third most consumed milk in Brazil. It is much appreciated for its nutritional status and is important for children that have problems with cow milk. Little information is known about the chemical, physical and microbiological composition of sheep milk from South Brazil. Thus, the aim of this study was to describe chemical and microbiological characteristics of sheep milk produced on two rural properties located in southern Brazil (ParanA and Rio Grande do Sul). The chemical composition of sheep milk was 17.32 g/100 g total solids, 5.86 g/100 g total protein, 4.46 g/100 g casein, 1.08 g/100 g whey protein, 7.28 g/100 g fat, 0.93 g/100 g ash, and 3.41 g/100 g lactose. High somatic cell count (1.7x106 cells/mL), total mesophilic bacterias (16.0 x 106 CFU/mL) and psychrotrophics (5.8 x 106 CFU/mL) were observed. Growth of Staphylococcus aureus, enterobacteria and coliforms occurred in 100% of the samples, and 45% of the samples showed growth of Escherichia coli. The sheep milk physical-chemical and microbiology parameters are similar to those presented in the literature for other countries but somatic cell count presented high levels.