Sheep's milk

Sheep's milk or ewe's milk is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep's milk cheeses include feta (Greece), ricotta (Italy), and Roquefort (France).

Composition

Sheep's milk is richer in vitamins A, B, and E, calcium, phosphorus, potassium, and magnesium than cow's milk. It contains a higher proportion of short- and medium-chain fatty acids, which have recognized health benefits. For example, short-chain fatty acids have little effect on cholesterol levels in people.

Production

Sheep's milk is produced all over the world wherever there are sheep. The countries that produce the most sheep's milk include Greece, France, and Italy in Europe, and New Zealand and Australia in the Pacific.

Uses

Sheep's milk is used to produce numerous types of cheeses, and is often preferred over cow's milk because of its richer flavor. It is also used in the production of yogurt, butter, and ice cream.

Health Benefits

Sheep's milk has several health benefits. It is high in calcium and zinc, which are both essential for bone health. It is also high in vitamin B12, which is important for brain health and energy levels. Additionally, sheep's milk is easier to digest than cow's milk, making it a good option for people with lactose intolerance.

See Also

• Milk
• Cheese
• Dairy farming
• Lactose intolerance

Sheep's milk Resources
Need Help Finding a Doctor? Need help finding a doctor or specialist anywhere in the world? Explore our world directory. WikiMD's DocFinder can assist you in locating millions of physicians.	Medical Knowledge Access the latest research - Most recent articles Ongoing trials.

Translate to: East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski