Sheep milk contains about one-third more energy than cow or goat milk. The valuable composition of sheep’s milk is due to the high content of fatty acids, immunoglobulins, proteins, hormones, vitamins and minerals.
Sheep’s milk is extremely high in nutrients compared to other kinds of commercially available milk. In many cases, it is more readily digestible to people who suffer from lactose intolerance.
Sheep milk naturally contains up to 60% more protein when compared to goat and cow milk. Many biopeptides found in milk have antibacterial, antiviral and anti-inflammatory properties. The bioactive substances of sheep’s milk also show anticancer properties.
Sheep milk is evaluated as the creamiest milk. Because sheep graze on grass for the creation of milk, it is naturally homogenized milk, which reveals that it comprises more value of medium-chain fatty acid and slighter fat globules. Sheep’s milk contains short- and medium-chain fatty acids (representing a fraction of about 11%), which are extremely important for a healthy human diet.
The higher total fat levels do not produce a higher spike in blood triglycerides, probably due to the different types of fat in sheep milk. Sheep’s milk has higher concentrations of butyric acid (C4:0), omega-3 fatty acid and conjugated linoleic acid (CLA) than milk from other ruminants
Sheep milk
