Milk composition analysis, per 100 grams


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.

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