Milk composition analysis, per 100 grams
|
Constituents |
unit | Cow | Goat | Sheep | |
|---|---|---|---|---|---|
| Water | g | 87.8 | 88.9 | 83.0 | |
| Protein | g | 3.2 | 3.1 | 5.4 | |
| Fat | g | 3.9 | 3.5 | 6.0 | |
| Carbohydrate | g | 4.8 | 4.4 | 5.1 | |
| Energy | kcal | 66 | 60 | 95 | |
| kJ | 275 | 253 | 396 | ||
| Sugars (Lactose) | g | 4.8 | 4.4 | 5.1 | |
| Fatty Acids: | |||||
| Saturated | g | 2.4 | 2.3 | 3.8 | |
| Mono-unsaturated | g | 1.1 | 0.8 | 1.5 | |
| Polyunsaturated | g | 0.1 | 0.1 | 0.3 | |
| Cholesterol | mg | 14 | 10 | 11 | |
| Calcium | IU | 120 | 100 | 170 |
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 medium-chain fatty
acids, which have recognized health benefits. For example, short-chain
fatty acids have little effect on cholesterol levels in people.
They make milk easier to digest.
Sheep milk has more conjugated
linoleic acid (CLA) than the milk from pigs, horses, goats, cattle,
and humans. CLA is a cancer-fighting, fat-reducing fat. The fat
globules in sheep milk are smaller than the fat globules in cow's
milk, making sheep milk more easily digested.
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 to
25 percent cheese, whereas goat and cow milk only yield 9 to 10
percent.
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