Looking for Added Value of Milk Products of Autochthonous Sheep Breeds

In order to determine the added value of the product, characterization of sheep milk and cheese samples from Sjenica sheep were assessed and compared to British milk sheep. The analyses were carried out according to standard chemical procedures. A comparative study showed that the milk from the Sjenica sheep was higher in fat and protein and had a lower casein/fat ratio. It also had higher total and somatic cell counts than British milk sheep. Sjenica cheese had significantly higher dry matter and fat content. However, both cheeses were classified as soft full-fat cheese with brine. The study showed that sheep's milk contains many essential components for cheesemaking and distinguishes sheep's cheese from other types of cheese, but standardisation of cheese production is still needed. To preserve the autochthonous sheep breeds of Serbia, promoting cheese production with added value is crucial and together with increased production could contribute to the sustainable development of rural areas.