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Differences in sensory profiles of sheep, goat and cow milk

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posted on 2023-05-04, 10:22 authored by Li DayLi Day, Marita Broadhurst, Siyu Chen, Keegan Burrow, Linda SamuelssonLinda Samuelsson
The emerging New Zealand dairy sheep sector has experienced very strong growth in the past 5-10 years. Increasing interest in non-bovine milks globally provides an export opportunity, particularly to Asia due to perceived nutritional and health benefits. On a global level, New Zealand is a small participant, producing just 0.1% of the total global volume of sheep milk. Current New Zealand exports of sheep milk products are valued at about $20 million. Expanding the industry through the production of high value products such as infant formula has potential to increase the sector's export to $250 million in 2024 (Hales et al. 2020).

History

Rights statement

© Peppermint Press, 2020

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

Peppermint Press

Journal title

Food New Zealand

ISSN

1175-4621

Citation

Day, L., Broadhurst, M., Chen, S., Burrow, K., & Samuelsson, L. (2020). Differences in sensory profiles of sheep, goat and cow milk. Food New Zealand, 20(5), 32–35.

Funder

Ministry of Business, Innovation and Employment (MBIE)

Contract number

C10X1305||A20185

Job code

11565X01

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