Sheep milk

Sheep milk (also known as ewe's milk or brebis milk) is the milk of domestic sheep. It is commonly used in the production of cheese, including varieties such as Roquefort, Feta, and Ricotta.

Composition and Nutrition

Sheep 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 milk is not widely drunk in many developed countries, except in the form of cheese. However, in some pastoral societies, it is a major source of nourishment. In the Mediterranean, sheep milk is the main milk used for cheese production.

Cheese Production

Sheep milk is ideal for cheese production because it has a higher solids content than cow or goat milk. This means that it yields more cheese. Some of the most famous cheeses made from sheep milk include Roquefort, Feta, and Ricotta.

Health Benefits

Sheep milk has more conjugated linoleic acid (CLA) than the milk from pigs, horses, goats, cattle, and humans. CLA is a cancer-fighting, fat-reducing fat. The fat globules in sheep milk are smaller than the fat globules in cow's milk, making sheep milk more easily digested.

See Also

• Milk
• Cheese
• Dairy farming
• Dairy product

This dairy-related article is a stub. You can help WikiMD by expanding it.