The milk of sheep is also called sheep’s milk or sheep’s milk. It is now mainly used to make cheese or yogurt.
Here’s what you should know about sheep’s milk
Sheep milk is similar in composition to cow’s milk. However, sheep’s milk contains more vitamins A, D, E, B6, B12 and C. It also contains riboflavin. Sheep and goats are among the oldest domestic animals in human history. They were domesticated and used for food production more than 9000 years ago. Due to the low demand and the numerous possible uses, sheep farming is now widespread throughout the world. However, about half of the world’s total sheep population is found in developing countries. Sheep can be used to obtain wool, meat and milk. In Germany, sheep are used primarily for landscape management. They keep the dike grass and meadows in nature reserves short. Sheep milk is the only source of milk in some areas of the world. In many countries in North Africa and the Middle East, for example, cow’s milk is virtually unknown. Here, sheep’s milk is traditionally drunk and processed into cheese and yogurt. In Europe, sheep’s milk is produced in Greece, Italy, France and Spain. Thus, in Greece live about five million sheep. They produce 558000 tons of sheep milk per year. Half of the milk produced is processed in dairies. Well-known cheeses such as Greek Feta or French Roquefort are produced from sheep’s milk. In Italy, sheep are used in dairy farming mainly around Rome, in Sardinia and in Sicily. Italian sheep’s milk is processed into pecorino or other cheeses. A part is exported. Basically, there are three types of farming in sheep dairy farming. About 20 percent of the sheep population is owned by itinerant shepherds. The sheep’s locations are usually changed seasonally. Nearly half of all productive sheep live in paddocks and individual sheep flocks. The grazing areas here are fenced. Either standing pastures or rotational pastures are used for this purpose. In site-based herding, the animals are kept indoors in winter. In summer, close pastures are used. Normally, sheep give milk for 150 to 180 days after birth. The lactation period depends on feeding and husbandry. On average, the sheep gives 200 to 400 liters of milk during this period. Sheep that have been bred specifically for milk production give twice as much milk. The lactation period lasts eight months for these sheep.
Importance for health
Sheep’s milk is similar in composition to cow’s milk. However, sheep’s milk contains more vitamins A, D, E, B6, B12 and C. Riboflavin is also present. Vitamin A plays an important role in the process of vision. Vitamin D is more of a hormone than a vitamin. It is involved in numerous metabolic processes in the body and is important for a healthy and stable bone structure. Vitamin B12 contributes to the maintenance of a healthy nervous system. A B12 deficiency can result in anemia. Vitamin C is a powerful antioxidant that can eliminate cell-damaging free radicals. However, despite its higher nutritional values, sheep’s milk is neither healthier nor more digestible than cow’s milk.
Ingredients and nutritional values
The exact composition of sheep’s milk depends on feeding and breed. 100 grams of sheep’s milk contain 83 grams of water. Proteins are represented with a proportion of 5 grams. The fat content is quite high at 6 grams per 100 grams. Sheep milk contains almost twice as much fat as cow’s milk. Long-chain saturated fatty acids such as palmitic acid or oleic acid are most strongly represented. Polyunsaturated fatty acids such as linoleic acid and linolenic acid, on the other hand, account for only a small proportion. The percentage distribution of saturated and unsaturated fatty acids is very similar in cow’s milk. There is also little difference in the cholesterol content of cow’s milk and sheep’s milk. Sheep milk contains 11 milligrams of cholesterol per 100 grams. The protein content of sheep’s milk is about 5 grams per 100 grams. Here, too, sheep’s milk is superior to cow’s milk. With whey proteins, a distinction can be made between ß-lactoglobulins and α-lactalbumins. Sheep’s milk contains only ß-lactoglobulin A. When the milk is acidified, the protein casein precipitates. The total content of caseins is higher in sheep milk than in cow milk. The largest proportion is formed by β-caseins and α-caseins.Caseins and milk proteins differ in their amino acid composition. Milk protein contains many essential amino acids such as threonine, isoleucine and lysine. Tryptophan is also present in sheep’s milk. Just like cow’s milk, sheep’s milk has a high biological value due to its high content of essential amino acids.
Intolerances and allergies
Because of its higher content of ß-lactoglobulins, sheep’s milk appears to be easier to digest than cow’s milk. However, cow milk intolerances are largely due to intolerances to ß-lactoglobulin, casein, α-lactalbumin, immunoglobulin, and serum albumin. Since sheep’s milk has a similar composition to cow’s milk, the intolerance potential of both types of milk is comparable. In addition, it is assumed that there are cross-reactions between the proteins from cow’s milk and those from sheep’s milk. Accordingly, people who have previously drunk only cow’s milk may also be allergic to sheep’s milk. Similarly, sheep’s milk contains lactose. It is therefore just as intolerated by lactose-intolerant people as cow’s milk. The same is true for goat’s milk.
Purchasing and kitchen tips
Dairy sheep farming remains a niche market. Nevertheless, sheep’s milk and products made from sheep’s milk are increasingly in demand. The processing and marketing of sheep’s milk is mostly done by the milk producers themselves. In Germany, there are hardly any dairies that accept and process sheep’s milk. Sheep’s milk and products made from sheep’s milk are therefore more likely to be found in farm stores, organic markets or weekly markets. Sheep’s milk is not particularly heat stable due to its high protein content. It is not suitable for high-heating and therefore does not keep as long as cow’s milk. This should be taken into account when buying and storing. Sheep’s milk should always be stored in a dark and cool place. Butter made from sheep’s milk also has a limited shelf life. It becomes rancid after just under a week. The creamy and fine texture is similar to that of goat’s butter. The traditionally produced sheep’s milk cheese has a much longer shelf life. However, care should be taken when buying it. For a cheese to be allowed to call itself sheep’s cheese, it must contain only 15 percent sheep’s milk. Cheeses with an organic seal offer greater security here. The milk for organic sheep’s milk cheese must be 100 percent sheep’s milk. Other cheeses traditionally made from sheep’s milk include Gupferl cream cheese and Liptauer cheese from Slovakia. Roquefort and Gorgonzola also usually contain goat’s or sheep’s milk.
Preparation tips
Sheep’s milk can be drunk plain, just like cow’s milk. The taste is described as mild and sweet. Cheese made from sheep’s milk goes well with many dishes. Greek feta combines well with salads or olives. It is also suitable for gratinating casseroles. Roquefort and Gorgonzola give Mediterranean dishes a particularly spicy aroma, but also harmonize well with grapes or figs.
