Abstract - Thanks to its chemical composition and nutrient profile, jenny milk is usually recommended for the needs of newborn, heart and cholesterolemic patients. Nevertheless, the future use of this product is still to be defined. In the present, contributions of two promising ways of milk valorisation were discussed: natural cosmetics and new cheese productions. The results of our studies showed that face creams made with jenny milk allow a better skin hydration and moisturisation compared to conventional cosmetics. Moreover, the addition of small amounts of jenny milk is able to prevent late blowing defects in cow and in ewe cheese making. The provision of these findings to farmers may have important socio-economic and ecological implications.
Carlo Cosentino, Rosanna Paolino, Mauro Musto, and Pierangelo Freschi (2015). Innovative Use of Jenny Milk from Sustainable Rearing. pp 113-132. In The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin, (Ed Antonella Vastola SAFE - UNIBAS) Springer International Publishing. DOI 10.1007/978-3-319-16357-4_8