Production, Processing, Commercialization and Analysis of Costumer Preferences of Sheep Cheese in Chile

Abstract

The constant increase in the demand for dairy products and their derivatives has generated a higher consumption of dairy products (113.5 t/year). Chile has not been the exception; in 2017, it presented an average per capita consumption of 11.1 kg of cheese, making it the largest consumer in Latin America, followed by Argentina (7.5 kg) and Uruguay (5 kg). Although Chile does not have a strong tradition of consuming sheep's milk cheese compared with other (European) countries, in recent years, there have been changes in the demands and expectations of cheese consumers, who demand higher quality and a wider range of varieties, thus establishing the potential for further products to enter the market. The global cheese industry has taken charge of these trends through the phenomenon of granting a premium value to certain products, adding new ingredients and flavors, producing limited editions of certain products, favoring traditional recipes and craft methods, and highlighting specific localities of origin. Given a greater appreciation for and popularity of locally produced cheeses and value-added products, particularly those with the highly valued "Designation of Origin" label, this would offer a potential for expansion in the Chilean market.

Magallanes Sheep Farming

“…This initiative developed by the University of Magallanes produces the southernmost cheese of Chile. The higher concentrations of fat, total solids and protein (6.2%), present in sheep milk compared to goat (3.4%) and dairy cattle (3.2%), result in high yields in the production of dairy products [74]. There is a possibility to generate a brand image with this kind of cheese in the Chilean Patagonia.…”

Effect of a Garlic and Citrus Extract Supplement on the Lactation Performance and Carbon Footprint of Dairy Cows under Grazing Conditions in Chile

“…Furthermore, the increasing pressure of environmental regulations has amplified the need to improve animal productivity as an effective strategy to reduce the carbon footprint (CFP; the amount of greenhouse gas emissions per unit of product) and enhance the sustainability of dairy farming [ 9 ]. In Chile, raw milk-receiving plants pay dairy producers based on kg of milk solids (fat + protein) or a mix of milk solids and volume [ 10 ]. Therefore, feeding strategies that improve milk production performance and efficiency are viable options for Chilean dairy farmers to increase profitability and reduce the environmental impacts of dairy production while optimizing the use of forage resources.…”

Production and Evaluation of Soft Sheep's Milk Cheese Analogues Supplemented With Quinoa Seed Flour and Xanthan Gum

“…World-famous classic cheeses such as Roquefort, Pecorino, Manchego, Feta, and Halloumi are among the delicious and broad category of cheeses made from sheep's milk. However, the high price and scarcity of sheep's milk causes the cost of cheese made from it to rise, prompting customers to look for less expensive products (Rivas et al, 2019). One important strategy that can help expand the sheep milk cheese market is the availability of functional and healthy alternative products such as sheep milk cheese analogues.…”