Sheep milk is extremely nutritious, it’s gentle on the digestive system and contains nearly double (and in some cases much more than double) the amount of solids found in either goat’s or cow’s milk.
Sheep milk (ewe’s milk) is highly nutritious, richer in vitamins A, B and E, calcium, phosphorus, potassium, and magnesium than cow’s milk. It contains a higher proportion of short and natural medium chain fatty acids, which have recognised health benefits. For example MCT’s aid in the absorption of lactose making the milk easier to digest. It also helps to limit and/ or inhibit cholesterol deposits. This is due to the natural medium fatty acids not being stored in the body as fat.
The fat globules in sheep milk are smaller than the fat globules in cow’s milk, making milk more easily digested. Sheep milk takes approximately 45 minutes to digest in comparison to cow milk that takes up to four hours, making sheep milk very gentle on the digestive system.
Sheep milk has high levels of carnitine. Carnitine helps the body to produce energy. It is important for heart and brain function, muscle movement and many body processes.
The superiority of sheep milk lies in the milk composition when compared in relative terms to goat and cow’s milk especially in the differences of the critical nutritional substances like protein, calcium, iron, magnesium, zinc, thiamine, riboflavin, Vitamin B6 and B12, Vitamin D, the medium chain amino acids, linoleic acids and all 10 of the essential amino acids.
The daily requirement of calcium, riboflavin and 5 of the 10 essential amino acids are taken in if only 2 cups (490g) of sheep milk is consumed per day without supplementing anything else. Alternatively 2 cups of sheep milk yoghurt or 93g of sheep’s cheese will be sufficient in terms of the daily requirement of these nutritional substances.