Lactation Physiology and Milk Quality of Small Ruminants

Dear Colleagues, 

Small dairy ruminants are currently receiving special attention, since their production systems are located in less-favored regions with few alternatives for economic activity, potentially allowing the protection of natural resources, the preservation of lifestyles and the prevention of rural abandonment.

The importance of small ruminant milk is unquestionable. In many countries, most of the production of sheep and goat milk is intended for cheesemaking, whether in pure form or using mixed bovine milk. This important cheese production is a major component of the dairy industry, and in the last few years, it has been strengthened by the emergence of quality marks. In addition, the growing need for an alternative to cow milk due to protein allergy has highlighted the importance of milk from other ruminant species to solve this intolerance problem.

To guarantee high standards for small ruminant milk, several factors need to be considered, such as lactation physiology, milk sanitary status, physicochemical quality, and technological performance. Greater knowledge of these will make it possible to determine the most appropriate characteristics for the industry, as well as allow producers to elaborate their own guidelines and production guidelines to guarantee competitiveness.

Thus, we propose this Special Issue, entitled “Lactation Physiology and Milk Quality of Small Ruminants”, which aims to compile new insights into small dairy ruminants, and we welcome experts in this field to contribute with their manuscripts and reviews.

Prof. Dr. Ana Isabel Garzón
Dr. Javier Caballero-Villalobos
Prof. Dr. Elena Angón
Guest Editors

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