8TH IDF INTERNATIONAL SYMPOSIUM ON SHEEP, GOAT AND OTHER NON-COW MILK – DAY 2
IDF is bringing together the global dairy community to focus on “Sheep, Goat and other non-Cow milk” in Brussels, Belgium, hosted online. Sheep, goats and other non-cow milk-producing animals are widely distributed throughout the world. They contribute to sustainable livelihoods through support of the economy, rural and peri-urban livelihoods, the empowerment of women, and food security.During the second day, we will discuss over the nutritional aspects of these types of milks, their strengthens and applications, as well as the latest advances on technologies applied to these milks to produce sustainable and nutritious dairy products.
PRE-RECORDED SESSIONS
Session 4 – Novel milk products & health impact: https://youtu.be/GMzk6YdE9iE
Session 5a – Processing technologies: https://youtu.be/StkWAWCmpP8
Session 5b – Processing technologies: https://youtu.be/pkPGaNZf4kg
DAY 2 POSTERS
- BUDAK – Influence of indigenous microbial culture addition on physicochemical and sensory properties of ewe’s milk cheese
- BUDAK – Use of antimicrobial proteins of donkey milk as preservative
- KONDYLI – Goat milk cheese compositionsensory and rheological properties during ripening and storage
- KOUKLIDIS – Effect of salting and ripening conditions on the characteristics of a reduced-fat semi-hard cheese manufactured
- LUDENA – Physical chemical and microbiological characterization of donkey milk and its application in the processing of yogurt
- MOATSOU – Effect of heat treatment of goat milk on whey proteins, endogenous enzymes, rennet clotting behaviour and yoghurt-type gels.
- MOSCHOPOULOU – Cross flow microfiltration of ovine whey derived from the manufacture of Feta and Gruyere-type cheese
- MOSCHOPOULOU – Ovine ice cream made with the addition of whey protein concentrates of ovine -Caprine origin.pdf
- MOUSIKOS – Commercial probiotic bacteria selection for the development of a functional fermented donkey milk drink
- PAPPA – Characterization of traditional Kefalotyri cheese
- PAREKH – New processing technologies from buffalo milk
- RYSKALIYEVA – Alternative Splicing events expand molecular diversity of camel alphaS2-casein
- RYSKALIYEVA – Comprehensive proteomic analysis of Camel Milk-derived Extracellular vesicles
- SAKKAS – Use of buttermilk in the manufacture of reduced-fat sheep milk cheese
- SPANU – Testing commercial lactase
- VERMA – Milk protein mining in Indian goat breeds
- ZOU – Characterisation of major nutrients, physical properties and antimicrobial enzymes of Australian camel milk