Sheep milk

Sheep milk does not have such a strong smell or taste as is often the case with goat’s milk. Sheep milk has a very subtle almost sweet flavour with no fatty residue. And it also has a silky texture.

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

Saffron butter

Saffron (Kesar) is the king of super foods and the most expensive spice. In terms of weight, it is even more expensive than gold and is valued since ancient times for its odoriferous, coloring and medicinal properties.

Saffron is very warm in its post digestive effect and hence, it should only be consumed in winters.

In Kashmir, saffron has a long history of being used in culinary and Kashmiri tea (Kahwa). Saffron is also widely used in confectionary, alcoholic and non-alcoholic beverages, coloring agent for sausages, oleomargarines, dairy products such cheese, and ice-cream for color and flavor improvement.

It also has been used for a long time to color butter. Saffron butter goes well with chicken, shrimps, rice, pasta, bread. Saffron threads are used to give cakes, pastries and cookies a butter golden hue and a rich aroma.

Diabetics should drink saffron boiled in milk with a teaspoon of butter. In case of patients with weak liver, it helps to get rid of toxins.
Saffron butter

Fermented milk: Kefir

Kefir is a fermented milk beverage produced by the action of a complex mixture of microorganisms, including lactic acid bacteria (LAB), yeasts and acetic acid bacteria.

The nutritional composition of kefir varies according to the milk composition, the microbiological composition of the grains used, the time/temperature of fermentation and storage conditions.

Kefir originates from the Caucasus and Tibet, where before 2000 years BC the grains were already being traditionally passed from generation to generation among the Caucasus tribes, being considered a source of family wealth. Kefir is very different from yogurt, but one of the most exciting differences is that kefir is a mesophilic culture while most yogurts are thermophilic cultures.

What this means is that kefir can be made at room temperature on home countertop while yogurt is usually made in a 100° to 112°F environment. Kefir has an antibacterial effect against many pathogenic organisms due to the inherent formation of organic acids, hydrogen peroxide, acetaldehyde, carbon dioxide, and bacteriocins.

Regular consumption of kefir has been associated with improved digestion and lactose tolerance, antibacterial and hypocholesterolemic effects, plasma glucose control, antihypertensive and anti-inflammatory effects, antioxidant, anticarcinogenic and antiallergenic activity and wound healing effects.
Fermented milk: Kefir

Yogurt cheese

Yogurt drained so that the whey is removed – can be an excellent substitute for high-fat cheeses, sandwich spreads, dips and desserts.

Yogurt cheese has a mild flavor and texture somewhere between sour cream and cream cheese. Yogurt cheese is low in cholesterol, sodium, calories, and lactose, but it’s high in calcium and packs more nutrients than plain yogurt because the whey has been removed.

What makes yogurt cheese special is that it picks up the flavor of anything it’s mixed with. Plain or whisked with a little honey, versatile yogurt cheese is a dessert dip for fresh cherries, strawberries or slices of peach, mango or melon
Yogurt cheese

Healthy cheese

Cheese is an excellent source of protein. The amount of protein people should consume varies depending on gender, age, weight and physical condition.

Soft chesses such as cottage cheese and quark are low-fat products that have been manufactured for decades.

Reduced –fat cheeses are consumed mainly because of their power fat content, resulting in lower energy content. Other motivators to choose reduced-fat dairy product are healthiness and taste.

Best picks cheese
Higher in protein and calcium: Gruyere, Parmesan, Gouda, cottage cheese
Lower in fat and calories: part-skim ricotta, mozzarella, feta, goat, cottage cheese
Lower in sodium: Camembert, Swiss

The harder and drier the cheese, the more calories per ounce it will contain. Many people surprise to learn than an ounce of aged cheddar has more calories than on ounce of ripe Camembert.

On average, a serving of cheese will provide calories 10 percent human proteins needs.

Cheese is also an outstanding source of calcium. Studies regularly claim that many children and adults in the United States are not getting their needed calcium.

One way to boost calcium intake is by adding cheese to the diet. Just one ounce of almost any cheese provides up between 10 to 20 percent of daily calcium requirements.

In randomized study, experts found that cheese intake did not significantly increase LDL cholesterol levels. The researchers speculate that cheese may not raise blood cholesterol level due to its calcium content or because fermentation may have a cholesterol lowering affect (J. Am Coll. Nutr.,23, 169, 2004).
Healthy cheese

Goat’s milk health benefits

Goat milk is naturally homogenous and can be digested more easily than cow’s milk. Goat milk has many health benefits. It is high calcium, phosphorus, potassium, iron, copper, magnesium and antioxidant activity.

It is a complete protein, containing all the essential amino acids and without the heavy fat content of cow milk.

Goat’s milk is less allergenic. It does not contain the complex proteins that stimulate allergic reaction to cow’s milk.

When fed to other animal species, goat milk has been shown to enhance metabolism of both iron and copper, especially for individuals who have problems absorbing minerals in the digestive tract because of compromised intestinal function. The milk alkalinizes the digestive system. It actually contains an alkaline ash, and it does not produce acid in the intestinal system.

Goat’s milk contains twice the healthful medium chain fatty acids, such as capric and caprylic acids which are highly antimicrobial.

People who are lactose intolerant often revert to goat’s milk and have no problems thereafter with digestive system.
Goat’s milk health benefits

Milk, Yoghurt and Cheese

Milk, Yoghurt and Cheese
Dairy products have an important role to play in the diet of a growing kid.

Here’s what you need to know in order to ensure that your child receives the recommended number of servings from the milk, yoghurt and cheese group on a regular basis.

Milk is an excellent source of vitamin D and calcium – the nutrients needed to build healthy bones and strong teeth.

Although vitamin D can be obtained through sun exposure, increased use of sunscreens limits the amounts of vitamin D that can be obtained from the sun.

Consequently, it’s more important than ever to ensure that your child’s diet contains vitamin D-rich foods, especially milk.

Although it’s okay to offer your child chocolate milk on occasion, don’t let it replace the regular milk in her diet.

Chocolate milk is such higher in sugar than regular milk.

If your child relay enjoys her chocolate milk, dilute with regular milk so that she’s not getting quite as much sugar.

Chocolate milk is much more nutritious that soda pop, however, so if you want to give her the choice of ordering something other than regular milk at a fast food restaurant, chocolate milk is a healthy choice.

Limit your child’s use of processed cheese slice and spread, as these products are much higher in salt than natural cheeses.

Don’t get in the habit of serving ice cream and frozen yoghurt on a regular basis because they tend to contain a lot of fat and sugar.

Flavored yogurts tend to be quite high in sugar.

You can get a lot of mileage out of a small serving of flavored yogurt by letting your child use it as dip for fruit slices.

Or, if you prefer buy plain yogurt and add your own flavoring and such as some fresh fruit, vanilla flavoring, and so on.
Milk, Yoghurt and Cheese