Five reasons to choose
products made from
sheep’s milk
They are richer in natural vitamins and minerals
Vitamins: A, B1, B2, B6, B12, C, E. Minerals: calcium, magnesium, phosphorus, zinc.
Vitamins A and E act as antioxidants. Sheep’s milk contains several B-group vitamins, including high levels of folic acid, which is essential for women’s reproductive health, as well as for the general metabolism. It contains a remarkable variety of essential minerals, such as zinc, magnesium and calcium, essential to increase bone mineral density in the body.
Sheep’s milk is easier to digest than cow’s milk
Sheep’s milk proteins are different from cow’s milk proteins. Protein A1, commonly found in cow’s milk, decomposes and may cause abdominal discomfort. Our milk is naturally A2 type so it is easier to digest.
Sheep’s milk contains low cholesterol levels and is an energy booster.
Not all fats are bad. Indeed, monounsaturated fats such as those found in sheep’s milk may contribute to reduce total cholesterol in the body, preventing certain cardiovascular diseases. Middle-chain triglycerides also represent about 25% of the fat content in this animal milk and are useful to reduce fat deposits in the body and improve protein conversion into energy.
Sheep’s milk contains the 10 essential amino acids
Sheep’s milk is a complete source of proteins as it contains the 10 essential amino acids. The body cannot produce these amino acids so they must be consumed in the diet.
Sheep’s milk regulates blood pressure and is twice as rich in calcium as cow’ milk.
The concentration of key amino acids in sheep’s milk is higher than that found in cow’s, goat and buffalo milk. These amino acids act similarly to certain blood pressure-mediating drugs. Furthermore, sheep’s milk is almost twice as rich in calcium as cow’s and goat milk, protecting both bones and teeth.
1. Food and Agriculture Organization of the United Nations. (2013). Milk and Dairy Products in Human Nutrition.
2. Raynal-Ljutovac, K., Lagriffoul, G., Paccard, P. Guillet, I., Chilliard, Y. (2008). Composition of goat and sheep milk products: An update. Small Ruminant Research, 79, 57-72.
3. Park. Y.W., Juarez, M., Ramos, M., Haenlein, G.F.W. (2007). Physico-chemical characteristics of goat and sheep milk. Small Ruminant Research, 68, 88–113.
4. Haenlein, G.F.W, & Wendorff, W.L. (2006). Sheep Milk, Handbook of Milk of Non-Bovine Mammals. Blackwell Publishers.
5. Thompson, J.L., Manore, M., Vaughan, L. The Science of Nutrition (3rd Edition).
6. Pattanayak, S. (2013). Human health impact of bovine beta-casomorphin- 7 of milk – a question for milk products or our breeding policy? Exploratory Animal and Medical Research, 3,2; 93-94.