Traditional sheep and goat milk processing technologies in the Mediterranean Basin: the case of the Jordan sheep cooperatives
In: Livestock farming systemsSearch for other papers by P. Couenberg in
Current site
Google Scholar
PubMed
Purchase instant access (PDF download and unlimited online access):
Traditional technologies for sheep and goat milk processing in the Mediterranean Basin have evolved over hundred years. There are a number of aspects that have encouraged local people to maintain these traditional technologies despite the rapid development of modernization and mechanization of milk processing. These include: taking advantage of local resources, being adapted to local circumstances, requiring minimum capital and links with local dietary habits. However, the recent trend towards more open market policies has caused, within the national markets of the southern Mediterranean countries, an increasing competition from foreign dairy products and a need to improve the quality standards of traditional and locally processed milk products. This paper illustrates the characteristics, challenges and opportunities of traditional sheep and goat milk processing in the southern part of the Mediterranean Basin by describing traditional cheese processing in Jordan and a support project to the Jordan sheep cooperatives for the improved production of traditional milk products.