The application of new technology in the sheep and goat dairy sector, in order to introduce Innovation, demands first of all the study of the existing local conditions, so as to reassure that this application is acceptable. It also requires the study of different external factors, like the new international economical evolutions. In the production of milk, it is necessary to introduce new technologies for the improvement not only of the quantity but also of the quality of milk. This could mean several issues, starting with the improvement of genetic potential and moving on to the control of livestock reproduction, the seasonality of milk production, opposition to the breeding illness and the feeding techniques. Biotechnology as innovation offers alot of possibilities in this field. The application of recent technologies in the production of traditional cheeses and other new products, as specific cultures of lactic acid bacteria, acceleration of ripening, sensory evaluation, production of biological products and application of the legislation, can significantly contribute to the improvement of their quality and to the study of their typicality, particularity, authenticity and safety. For the implementation of these innovations in all the countries interested, it is necessary that a research collaboration programme be established among them and CIRVAL as a databank be used. At the same time, efforts must be made for the better organization of the structure of the relative cooperatives as well asthe chain of marketing, with the help of regional and national structures, in order to complete the innovation efforts. Finally, the improvements in these sectors and the protection of products, especially for countries with difficult agro-climatic, geopolitical and socioeconomic conditions, are absolutely necessary as they are highly related to their culture, history, and mainly their survival.
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