Sheep milk contains more short-medium chain fatty acids and only type A2 beta caseins. Medium-chain fatty acids break down quicker in the body and aid the absorption of lactose. A2 beta caseins seem to be more digestible than A1 beta caseins. This is part of the reason why researchers believe people can consume sheep’s milk when other milk varieties give them an upset stomach.
It has more protein and calcium than cow’s milk and contains all essential amino acids. It is also higher in iron, magnesium, phosphorus, zinc, thiamine, riboflavin, medium-chain fatty acids, linoleic acids and vitamins A, C, B1, B2, B6, B12, D & E. The combination of proteins, fats, vitamins and minerals helps to support gut health, healthy hearts and is shown to reduce cholesterol levels in the body. Sheep dairy is gentler on the environment than other dairy systems.
With the rich combination of minerals and nutrients found in sheep milk, including vitamin A and vitamin E, your immune system can get a solid healthy boost. Vitamins A and E both act as antioxidants within the body, seeking out free radicals and eliminating them from the system, thus preventing the onset of chronic disease and oxidative stress.
When it comes to protein content, non-human milks are excellent sources, but sheep milk is considered the best. With 5.4 grams of protein per 100 grams of milk, it is better than cow milk (3.2 grams), goat milk (3.1 grams) and buffalo milk (4.5 grams).
As with varieties of milk, sheep milk contains an impressive array of essential minerals, including zinc, magnesium and calcium. These are all important components for boosting bone mineral density in the body, which tends to decrease as we age.
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