Sheep’s milk also known as ewe’s milk is the milk that has been extracted from the mammary glands of domestic sheep. It is also used for making dairy products. Female sheep is known as ewes that does not continually produce milk. It provides milk for 80 to 100 days after lambs weaning. It breeds in the fall and lambs are born on early spring or early winter. This milk has high content of fat as well as conjugated linoleic acid in comparison to other milks. It is also rich in lactose content. Due to its high content of protein, it is suitable for making yogurts and cheese. Roquefort, Romano, Pecorino and feta are the popular cheeses made from the sheep’s milk. Due to the high content of solid, more cheese could be made from one gallon of milk. As the sheep produce less milk in overall content, its cost is higher. It is found in small extent.

Nutritional value

One cup of sheep’s milk offers 197.72 g of water, 265 calories, 14.65 g of protein, 17.15 g of total lipid fat, 2.35 g of ash and 13.13 g of carbohydrate. The same amount provides 72.50% of DV of Vitamin B12, 66.92% of DV of vitamin B2, 55.29% of DV of phosphorus, 51.99% of DV of valine, 49.525 of isoleucine, 49% of DV of total lipid fat, 47.30% of DV of calcium, 46.82% of DV of tryptophan, 38.91% of DV of leucine, 37.59% of lysine, 37.33% of DV of threonine, 33.20% of DV of histidine, 29.30% of DV of protein, 19.94% of DV of vitamin B5, 15.43% of DV of Vitamin A, 13.25% of DV of vitamin B1, 12.56% of DV of copper, 12% of zinc, 11.44% of DV  of vitamin C, 11.31% of DV of Vitamin B6, 10.48% of DV of magnesium and 10.10% of DV of carbohydrate.

Health Benefits of Sheep’s milk

Among cow, buffalo and goat’s milk, sheep milk is considered to be superior. It has delicious flavor and used as a vital ingredient for various cuisines. Sheep is raised for its milk. The sheep’s milk or its products provides ample amounts of carbohydrates, protein, essential minerals, fats and vitamins. Sheep produce milk in limited time of the year due to which its cost is expensive.

1. Enhance immunity

Sheep milk has ample amounts of nutrients and minerals such as Vitamin E and A which helps to enhance the immune system. It has antioxidant properties which helps to eliminate free radicals from the body and prevents oxidative stress and chronic ailments. It also improves the health as well as skin’s appearance. (1)

2. Promotes growth

Sheep milk is an excellent source of protein which makes it essential for the development and growth. It is also vital for the cells, tissues and bones of the body. Additionally, protein makes you active and normalizes the functions. (2)

3. Prevent cancer

Sheep milk contains high content of nucleotides and nucleosides that helps to lower the chances of cancer, oxidative stress and cell growth in the body. It also lowers the chances of oxidative stress caused due to free radicals which mutates the healthy cells. (3)

4. Reproductive health

Sheep milk has Vitamin B such as folate that is vital for female reproductive health. It promotes overall metabolism. The deficiency is related with neural tube defects of infant. It also balance the level of hormones and stimulates healthy delivery. (4)

5. Maintains blood pressure

Sheep milk has high amount of amino acids than goat, cow or buffalo’s milk. The amino acids help to protect heart health by lowering the strain on arteries and blood vessels. (5)

6. Bones mineral density

It has ample amounts of zinc, calcium and magnesium. It promotes the bone mineral density. It prevents the chances of osteoporosis and promotes overall health. It contains two times more calcium than goat or cow’s milk. (6)

7. Maintains cholesterol

Sheep’s milk has monounsaturated fats which lowers the cholesterol level in the body. It also prevents the chances of heart attacks, atherosclerosis, coronary heart disease and stroke. It lowers the deposits of fat and converts protein into energy. (7)

Traditional uses

It is helpful for the people with allergies and eczema.

Precautions                                                                                                 

• The people who are not tolerable to lactose should avoid it.
• Due to the high content in fat, one could suffer from weight problems and obesity.
• Before adding it to the diet, one should consult a doctor.
• It provokes dyspnea and hiccups.
• Raw milk is comprised of harmful bacteria.

How to use        

• It is used to produce various cheese and yogurts.
• It is used in baking as well as desserts.
• It is used to make ghee.

Other Facts        

• The products made from the sheep’s milk cost expensive.
• The sheep’s milk could be preserved.
• Mediterranean countries are the largest producer of sheep’s milk.

Sheep’s milk facts

Sheep’s milk is considered to be the creamiest milk. It needs grass for the production of rick milk. It is also naturally homogenized milk which means that it contains more medium chain fatty acid and smaller fat globules. It also supports digestion. Though the milk of sheep is not well known but the products derived from its milk is widely consumed in all parts of world. The protein and fat content in sheep’s milk is higher in comparison to cow’s milk.

Health benefits of sheep milk Quick Facts
Name:	Health benefits of sheep milk
Origin	The sheep was milked for about thousands of years.
Colors	White
Taste	Rich, sweet, creamy
Calories	265 Kcal./cup
Major nutrients	Vitamin B-12 (72.50%) Vitamin B2 (66.92%) Phosphorus (55.29%) Valine (51.99%) Isoleucine (49.52%)
Health benefits	Enhance immunity, Promotes growth, Prevent cancer, Reproductive health, Maintains blood pressure

Name	Health benefits of sheep milk
Native	The sheep was milked for about thousands of years.
Common/English Name	Ewes’ milk
Lactation period	240 days or 8 months
Color	White
Flavor/aroma	Delicious
Taste	Rich, sweet, creamy
Major Nutritions	Vitamin B-12 (Cobalamine) 1.74 µg (72.50%) Vitamin B2 (Riboflavin) 0.87 mg (66.92%) Phosphorus, P 387 mg (55.29%) Valine 1.098 g (51.99%) Isoleucine 0.828 g (49.52%) Total Fat (lipid) 17.15 g (49.00%) Calcium, Ca 473 mg (47.30%) Tryptophan 0.206 g (46.82%) Leucine 1.438 g (38.91%) Lysine 1.257 g (37.59%)
Health Benefits	Enhance immunity Promotes growth Prevent cancer Reproductive health Maintains blood pressure Bones mineral density Maintains cholesterol
Calories in 1 cup (245 gm)	265 Kcal.
Traditional uses	It is helpful for the people with allergies and eczema.
Precautions	The people intolerable to lactose should avoid it. It might cause weight problems and obesity. Consult a doctor before use. It provokes dyspnea and hiccups. Raw milk contains bacterial.
How to use	It is used to make cheese and yogurts. It is used in baking and desserts. It is used to make ghee as well.
Other Facts	The milk products made from this milk costs expensive. It is also preserved. Mediterranean countries are its largest producer.