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Sheep milk is more acceptable to the human digestive system in comparison to cow’s and goat’s milk. Sheep milk does not have such a strong smell or taste as is often the case with goat’s milk. Sheep milk contain about double and in some cases much more than double the amount of solids found in either goat’s and cow’s milk. Sheep milk is superior and belongs to a class of its own.
People who develop intolerances find that sheep milk products are the only dairy products they can safely eat (patients who are unable to digest either cow’s or goats’ milk have had no trouble with sheep milk).
Large consumption of sheep milk is thought to lead to longevity. Bulgarian shepherds are noted for their exceptionally long lives, presumably from a diet of the produce of their sheep. Because of its high calcium content, sheep milk is also very good for the prevention of osteoporosis and for those people already suffering from it.
Sheep milk is the most nutritious milk on sale in the world today. The only other milks that can be compared with it would be that of the camel and the water buffalo.
Sheep milk is ideal for cheese production as it contains double the amount of solids compared to cow or goat milk. Where ten liters of cow milk is used to make 1 kg of gouda cheese, only five liters of sheep milk is used.
The superiority of sheep milk lies in the milk composition when compared in relative terms to goat’s and cow’s milk. Especially in the differences of the critical nutritional substances like protein, calcium, iron, magnesium, zinc, thiamin, riboflavin, Vit. B6 and B12, Vit. 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 (490 g) of sheep milk is consumed per day without supplementing anything else. Alternatively, 2 cups of sheep milk yoghurt or 93 g sheep’s cheese will be sufficient in terms of the daily requirement of these nutritional substances.
