Sheep milk

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Lamb drinking milk from its mother.

Sheep milk is milk of the female sheep.

It is not an alternative for people with (severe) lactose intolerance, due to the fact that it contains even more lactose than cow milk.

The most known Greek cheese, so called Feta, is made entirely of sheep milk (or sometimes goat milk) in its original form. The typical Greek yogurt is also made entirely of sheep milk.

1 Milk Nutrition - comparison by animal source
2 See also
3 References
4 External links

[edit] Milk Nutrition - comparison by animal source

Milk Composition Analysis, per 100 grams

Mechanical sheep milker, South Island, NZ.

Greek Feta cheese.

Constituents	unit	Cow	Goat	Sheep	Water Buffalo
Water	g	87.8	88.9	83.0	81.1
Protein	g	3.2	3.1	5.4	4.5
Fat	g	3.9	3.5	6.0	8.0
Carbohydrate	g	4.8	4.4	5.1	4.9
Energy	kcal	66	60	95	110
	kJ	275	253	396	463
Sugars (Lactose)	g	4.8	4.4	5.1	4.9
Fatty Acids:
Saturated	g	2.4	2.3	3.8	4.2
Mono-unsaturated	g	1.1	0.8	1.5	1.7
Polyunsaturated	g	0.1	0.1	0.3	0.2
Cholesterol	mg	14	10	11	8
Calcium	IU	120	100	170	195

Source: McCane, Widdowson, Scherz, Kloos.[1]

These compositions vary by breed, animal, and point in the lactation period. Jersey cows produce milk of about 5.2% fat, Zebu cows produce milk of about 4.7% fat, Brown Swiss cows produce milk of about 4.0% fat, and Holstein-Friesian cows produce milk of about 3.6% fat. The protein range for these four breeds is 3.3% to 3.9%, while the lactose range is 4.7% to 4.9%. ^[1]

[edit] See also

[edit] References

^ McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen, Completely Revised and Updated. New York, NY: Scribner, 13. ISBN 9780684800011.