Stilnovo is a newborn all-Tuscan project which mission is to combine improvement of sheep milk quality with environmental sustainability, to re-discover autochthonous plants in order to have higher volumes of raw materials available during the course of a year while increasing product quality, starting from the sheep milk product that
Let's talk about kefir, a word of Turkish origin and one of the oldest fermented beverages in the world. It is also one of the healthiest. Milk kefir is made by fermenting sheep, cow's or goat milk.
We know that this drink has existed throughout history: historical notes indicate production in
Global demand for sheep milk and its dairy products is growing, with particularly strong growth being seen in Asia. Despite this strong market demand, however, the dairy sheep industry in New Zealand is expanding slowly.
A solution is offered by the Sheep – Horizon Three programme whose goal is to create
According to Coldiretti, the situation being experienced by the dairy sheep and goat sector in Sardinia is serious, with sheep milk fetching less than 60 cents per litre. Coldiretti has expressed its intention to organize a demonstration, driven by what has been defined as the 'bluff' of sheep milk overproduction.
Ricotta is not a cheese but a dairy product, i.e. a by-product of sheep, goat or cow's milk. Indeed, under current regulations, cheese is a product that is obtained from the acid or presamic acid coagulation (caused by adding rennet) of whole, semi-skimmed or skimmed milk. This does not happen with
Sheep milk is certainly well-known for its special qualities, its original flavour and the fact that it is truly unique and precious being a thousand-year old agricultural tradition of the Mediterranean region. But why is it really important to consume sheep milk?
There are at least five reasons
The first reason is
Dairy sheep breeds in New Zealand are gaining more and more interest, as they are increasingly being considered as a valid alternative by zoo-technical companies.
Antara Ag, one of the biggest breeders of milk-producing sheep in the country, operates in Southland; the company recently closed an exclusive supply deal with Blue
97% of Pecorino Romano PDO is produced in Sardinia in Macomer, the province of Nuoro. However, it seems that on the other side of the Tyrrhenian Sea there is a desire for change and to return production to Lazio – 'return' because apparently the production premises was previously in Rome.
Sheep milk means Mediterranean basin, the geographical area in which this food’s history unfolded. A robust milk, ideal for cheese-making, used to make some of world’s most flavorsome cheeses. And Italy is no exception: the nation’s gastronomical tradition sees a sensibly higher incidence of sheep milk dairy products compared to dairy made
The SheepToShip LIFE project is underway. Sardinia is transforming itself into an experimental laboratory on the eco-sustainability of farming systems in Europe. Its objective is ambitious: to identify and implement innovative solutions to reduce greenhouse gas emissions in the meat industry and Sardinian dairy sheep industry in order to improve
