Chapter 41 - Cheeses From Ewe and Goat Milk

Abstract

Ewe and goat milk cheeses are important contributors to the economy of rural areas in Mediterranean countries and form part of their cultural heritage. The technology, microbiology, and biochemistry of ewe and goat cheeses manufactured in the main southern European countries has been reviewed, with particular emphasis on cheese varieties under the Protected Designation of Origin status. The distinctive sensory characteristics of ewe and goat cheeses is primarily associated with the chemical composition of ewe and goat milk. In addition, the use of raw milk and coagulant enzymes other than bovine rennet in cheesemaking, milk inoculation with authocthonous strains of lactic acid bacteria and some unique manufacturing practices further differentiate ewe and goat milk cheeses from cow milk cheeses. An overview on recent research regarding the effects of high pressure homogenization of milk and high pressure processing of cheese on the characteristics of ewe and goat cheeses is provided.