The science of turning milk into cheese in Spain

The global production of sheep's milk is on the rise, and in the vast majority of cases used to produce cheese. However, a relatively large amount of milk is needed to produce it, so science is looking for ways to increase its yield; that is, to obtain more cheese using less milk. Immersed in this task, a team from the Department of Animal Production at the University of Cordoba, led by Professor Ana Garzón, has collaborated with the University of Leon in the search for genetic parameters affecting the cheese production of milk from Churra sheep, one of the oldest and most rustic breeds on the Iberian Peninsula.After analyzing traits related to rennet and milk properties (pH, milk yield, fat and protein content) in a sample of more than 1,000 sheep, the research team ...