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 |
Ewe's milk (sheep 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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