Sheep’s and goat’s dairy products in Italy: technological, chemical, microbiological, and sensory aspects - A review

Dairy sheep and goat breeding in Europe is most common around the Mediterranean basin, particularly in France, Greece, Italy, and Spain. The milk of sheep and goat is mainly reserved for cheese making that is usually conducted at farm level or in small local dairies. A large part of the production, principally for sheep milk cheese, is protected by the European Community (EC) regulations: the Protected Designation of Origin (PDO) and the Protected Geographic Indication (PGI). These designations constitute an element for the protection of the biodiversity, i.e. territory, animals, microbes, practices, and production systems. Microbiological features and diversity of sheep and goats milk compared to the cow’s milk, give peculiar attributes to the cheeses. In several cases, rennet paste, produced from the abomasa of the suckling lambs or kids is used, strongly influencing chemical and sensory characteristics of the cheeses. In this review the technological, microbiological, chemical, and sensory aspects of the PDO and PGI Italian sheep and goat dairy products are reported.