Why Sheep & Sheep Milk?
Sheep milk is highly nutritious. It is richer in vitamins A, B, and E, calcium, phosphorous, potassium, and magnesium than cow's milk. It contains a higher proportion of short- and medium-chain fatty acids, (good ones!) which have recognized health benefits.
Sheep milk has more conjugated linoleic acid (CLA) than the milk from cows, goats, and even humans. CLA is a cancer-fighting, fat-reducing fat. The fat globules in sheep's milk are smaller than the fat globules in cow's milk and goat's milk, making sheep milk more easily digested.
- 44% more energy than cow milk
- 50% more iron than cow milk or goat milk
- 38% more calcium than cow milk
- 90% more folic acid than goat milk
- 50% more vitamin B12 than cow milk
- Higher levels of vitamins A,D,E, and C than both cow and goat milk
Sheep milk has a higher solids content than goat or cow milk. As a result, more cheese can be produced from a gallon of sheep milk than a gallon of goat or cow milk. Sheep milk yields 18%-25% cheese, whereas goat and cow milk yield only 9%-10%.
Most of the sheep milk produced in the world is made into cheese. Some of the most famous cheeses are traditionally made from sheep milk, including: Feta (Greece, Italy, and France), Ricotta and Romano (Italy), and Roquefort (France). Sheep milk can also be made into yogurt and ice cream.
Wool is the product for which sheep are best known. Wool is widely used in clothing but alternative uses are increasing. Raw wool contains 10%-25% lanolin, which is removed during the scouring process. Lanolin consists of a highly complex mixture of esters, alcohols, and fatty acids.