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.
sheep milk producers
* this domain for sale * contact
~ s at sheepmilk.uk
beefalomilk.com - ewesmilk.com
horsemilk.uk
- llamamilk.com
- yaksmilk.com
|
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