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.
Find out more about how the Jones’ are looking after their environment here.