Programme

The first Symposium organized by IDF on sheep and goats milk and their products was held in Athens in 1985. After a very long delay the second Symposium was held in Hersonissos, Crete (Greece) in 1995. The third Symposium was held in Nicosia (Cyprus) in 2000 and the fourth in Zaragoza (Spain) in 2004.
The Symposium will be a platform for exchange of knowledge and information among international experts in the field.
The program covers the latest scientific findings about husbandry and milk production, technology, chemistry, physics, microbiology, nutrition, etc. The significance of markets and appropriate policies, as they have evolved in recent years, will also be taken into account.
The symposium will be structured in 4 sessions, all sessions will be plenary. Each session will be introduced by a major review paper and completed with five oral presentations. Poster presentations will complement the oral programme.

Abstracts

Abstracts of oral presentations and posters will be made available to participants from the registration desk at the Symposium venue.

Symposium proceedings

A Special Issue of the Small Ruminant Research Journal, containing oral presentations and other selected papers will be published after the Symposium. Posters and other papers will be published by IDF in electronic form.

Speakers preview

The conference room will be equipped for audio-visual projections with a stationary computer. Speakers have been requested to submit their audio-visual presentation by Email or CD-ROM to the Chairman of the Programme Committee prior to the symposium. In addition, speakers must bring a copy of their presentation on a removable storage device (USB-key or CD-Rom) and ensure with the designated person of the Organizing Committee that the presentation will be up-loaded on the stationary computer at the conference room at least four hours before the start of the respective session. There will be no possibility to run audio-visual presentations from speakers' own laptop computers.

Wednesday, April 18, 2007

08:00-09:30 Registration and Poster session
09:30-10:00 Symposium Opening and Welcome Addresses

Session 1: Raw milk
                    Chair: George Psathas (Cyprus)

S&G milk is almost entirely processed into different dairy products, mostly in cheese. The continuous improvement of the microbiological and technological characteristics of the milk are therefore very important for the final quality of the product. Where is the research focus in this field? The identification of the origin of feed and food ingredients and food sources is of prime importance for the protection of consumers, particularly when products are found to be faulty. Traceability facilitates the withdrawal of foods and enables consumers to be provided with targeted and accurate information concerning implicated products.
Keywords: farming & breeding system; genetic, milk analyses; milk composition; hygienic quality; traceability and link with the region.

 
10:00-10:30 Main lecture
Detection of species adulteration in milk and dairy products
F Addeo (Italy)
10:30-11:00 Coffee break and Poster session
11:00-11:20 Investigating the genetic component of fatty acids composition in sheep milk
A Carta, Sara Casu, M Addis, JM Elsen, M Fiori, A Fraghì, S Miari, L Mura, G Piredda, L Schibler, T Sechi,
MG Usai, F Barillet 
11:20-11:40 In vitro inhibition of peripheral blood mononuclear cell proliferation caused by milk
proteins and their hydrolysates
EK Eriksen, GE Vegarud, T Langsrud, H Almås, T Lea
11:40-12:00 Continuous milking without a dry period
MC Pieterse
12:00-12:20 Evaluation of a commercial ELISA method for the quantitative detection of goat and cow
milk in ewe milk and cheese
N Costa, F Ravasco, R Miranda, M Duthoit, LB Roseiro
12:20-12:40 Dietary manipulation to enhance CLA vitamin A and E contents in goat milk
M Saluja and A Tyagi
12:40-12:50 Question and Answers
12:50-13:00 Conclusions of the chair
13:00-14:30 Lunch

Session 2: Processing and Product
                   Chair: Antonio Pirisi (Italy)

The study and the control of the different phases are of primary importance, both at artisanal and industrial level of the production, particularly for the improvement of the final product quality. S&G milk is peculiar and sometimes need specific treatments in processing. Technological and innovative approaches should be implemented in the future and scientific knowledge, obtained through research, must be a key tool for future progress in the S&G milk Sector.
Keywords: milk preparation; coagulation; ripening; cheese; product differentiation; fermented milks.

 

14:30-15:00 Poster session
15:00-15:30 Main lecture
The use of lamb rennet paste in the traditional sheep cheese production
M Addis, G Piredda, A Pirisi (Italy)
15:30-15:50 Batch and continous hydrolysis of ovine whey proteins
D Mišún, L Čurda, P Jelen
15:50-16:10 Caciotta technology as an ideal method of delivering probiotic strains
L Pellerin, M Nurisso, J Lorant and A Mornet
16:10-16:30 Coffee break
16:30-16:50 Physicochemical and organoleptic properties of sheep milk yogurt with ACE-inhibitory
activity
CG Papadimitriou, A Vafopoulou, E Alichanidis
16:50-17:10 Sheep/goat whey and “scotta” treatment with membrane technologies for a commercial
exploitation of whey protein and lactose
C Russo, D Pizzichini, L Chianese, S Caira, M Pizzichini
17:10-17:30 The effect of High-Pressure treatment on the lipolysis of ewe milk cheeses
B Juan, V Ferragut, B Guamis, AJ Trujillo
17:30-17:40 Question and Answers
17:40-17:50 Conclusions of the chair

 

Thursday, April 19, 2007

Session 3: Characteristics of the products
                    Chair: Yvette Soustre & André Ayerbe (France)

S&G milk products can provide a profitable alternative to cow milk products because its taste, health and nutritional potential. These characteristics can be influenced by several factors, such as: animal, feed, environment, etc. How do these factors influence the product characteristics? 
Keywords: health benefits (biopeptides-fatty acids-prebiotics); nutritional aspects; product safety; sensory characteristics.

 

09:00-09:30 Poster session
09:30-10:00 Main lecture
Nutritional composition of goat and sheep milk products: new results
K Raynal-Ljutovac, G Lagrifouille (France)
10 :00-10:20 Antibacterial effect in protein fractions from caprine milk – after degradation by human
proteolytic enzymes
H Almaas, V Berne, R Flengsrud, H Holm, T Langsrud, TG Devold, G Vegarud
10:20-10:40 Volatile fingerprint of Piacentinu cheese produced with different tools and type of
saffron
S Carpino, T Rapisarda, I Caminiti, G Licitra
10:40-11:10 Coffee break
11:10-11:40 Factors influencing nutritional and health components: an overview
A Michalidou
11:40-12:00 Leptin, insulin and ghrelin in goat milk and in plasma of suckling kids
D Magistrelli, G Polo Dimel, F Rosi
12:00-12:20 Hedonics and sensorics of Swiss goat’s and sheep’s cheese
S Ryffel, E Beutler, P Piccinali
12:20-12:30 Question and Answers
12:30-12:40 Conclusions of the chair
12:40-14:30 Lunch

Session 4: Market and perspectives
                   Chair: Marco Vannini (Italy)

Promotion of S&G milk and its products could be much better organized and a greater market share realized, not just a special niche for connoisseurs (traditional products), but also for nutritional and health needs (functional products) and for a large market (industrial products). S&G milk is not nearly as popular and its fresh form is limited to seasonally availability. What can be done in this field? 
Keywords: PDO and PGI; traceability and link with the region; seasonality; new markets; new products.

 

14:30-15:00 Poster session
15:00-15:30 Main lecture
Sheep & Goat cheeses: from artisanal tradition to modernity
E Canut (Spain)
15:30-15:50 Initiatives and methods to valorise and promote the small scale cheeses
J-P Dubeuf
15:50-16:10 PDO–the Halloumi cheese case
P Papademas
16:10-16:30 Coffee break
16:30-16:50 The traditional Andalusian cheeses quality denominations
AM Rey, JL Ares
16:50-17:10 Factors affecting the marketing channel choice of sheep and goat farmers in the region
of east Macedonia in Greece regarding the distribution of their milk production
L Tsourgiannis, A Errington, M Warren, J Eddison
17:10-17:30 Dutch agro-food design 20 years of development; the upcoming of goat milk in the
Netherlands 1986 - 2006
JPH van Wegen
17:30-17:40 Question and Answers
17:40-17:50 Conclusions of the chair
17:50-18:00 Closing remarks