The nutritional profile of sheep milk exceeds other milk sources in several areas containing notably higher levels of protein, calcium, iron, foliate, vitamins A, B group, C, D & E than both goat & cow’s milk. Many doctors and dietitians now recommend sheep milk as a healthy and nutritious alternative to cow milk.

Due to its smaller fat globules, sheep’s milk also ranks highly with ease of digestion and is well tolerated by consumers with bovine dairy digestion issues. There is also evidence that the lactose in sheep milk is more readily tolerated and easier to digest than other milk. Studies recommend replacing cow milk with sheep milk to aid the treatment of these and other related problems.

Sheep’s milk contains higher levels of short & medium chain fatty acids which are used directly as energy in humans instead of being deposited as fat as with longer chain fats. These mono and poly unsaturated fats can also limit, lower or inhibit cholesterol deposition.

All of this combined with the fact that sheep milk is real dairy, gives sheep milk an advantage over plant based dairy alternatives that lack the flavor of real dairy. Sheep milk and sheep milk products are actually more flavorful than cow’s milk.

Given the high solids content of sheep’s milk, it lends itself particularly well to cheese and yogurt making. Some world famous cheeses include Feta, Halloumi, Pecorino, and Manchego along with the world famous Greek style yogurt are all made traditionally with sheep’s milk.