Argentina Builds Its First Scientific Database on Sheep Milk

Argentina’s research project is examining sheep-milk samples collected from 40 farms in Tierra del Fuego, Chubut, Río Negro, Buenos Aires, Córdoba and Catamarca. It will record the raw material’s physicochemical and hygienic-sanitary characteristics, with the aim of producing reference parameters for farmers, processors and public agencies.

The initiative is coordinated by the Faculty of Agricultural Sciences at the National University of Lomas de Zamora. Its participants include the National University of La Pampa, the National University of La Plata, UNICEN, the agronomy and veterinary faculties of the University of Buenos Aires, INTA Anguil and the Secretariat of Agriculture, Livestock and Fisheries, among other institutions.

The survey covers a sector made up largely of small and geographically dispersed farms. In 2002, Argentina had 56 sheep farms, according to the source, and more than 60% were located in Buenos Aires province. The current study extends the geographic coverage to examine differences in milk composition and quality under varied production conditions and systems.

A central objective is to provide technical information for a possible future inclusion of Argentine sheep milk in the Argentine Food Code. The source says that the country currently has no specific reference of this kind for sheep milk. Results from individual farms will remain confidential, while the combined findings will be published in aggregated form as scientific information available to the sector.

Sheep milk contains relatively high concentrations of protein, fat and minerals. Argentine farms use it primarily for cheese, and also for dulce de leche and ice cream. Sheep cheeses have previously been exported from Argentina to the United States and Mercosur markets, although the volumes have been small. The sector’s model is based on differentiated, value-added products rather than competition with bovine milk on volume.

France and Spain have established internationally recognised sheep cheeses, including Roquefort and Manchego. Argentina’s sheep-dairy industry remains focused on documenting the properties of its domestic raw material and developing common technical parameters. The database is intended to provide information for the sector’s regulatory framework and product development.