A lot of research application in New Zealand, which has given rise to a fresh cool: the doe’s milk cheese.
The analysis conducted by the Department of Food Science at the University of Otago have identified in milk and cheese in the unique bioactive compounds that can strengthen the immune system in humans.
deer were introduced into New Zealand in the late nineteenth century to the sport, but have spread out of control in the absence of predators and thanks to the abundance of food. Now they are bred for meat, low in fat and rich in protein, and the “fabric” of the velvety new antlers that males grow back every year, which is exported to Asia where it is used in medicine for its bioactive compounds.
“The idea of ??making cheese from the milk of deer – said prof. Alaa El-Din A Bekhit who led the research – came the news that you are selling at very high prices of donkey’s milk cheese, which has some bioactive properties, but the hind milk has more beneficial properties. “
Bekhit, a specialist in identifying and developing value from agricultural secondary, led the research with colleagues in the department of biochemistry and immunology.
If the unique benefits that emerged in the laboratory are confirmed, the hind milk and cheese can offer better properties than any other commercial cheese and ensure strong business benefits to producers. The main obstacle to commercial production is the difficulty of driving the animals in a barn milking constraints, but the farmers who supplied milk had created special rooms and adapted padded cups of the milking breasts slender feet of a deer.
The first cheese products will be sold at a charity auction for the American Cancer Society after six months of aging.
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