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Sheep milk - from sheep to glass

Sheep's milk, a pronounced niche product

Sheep's milk is a distinct niche product in German-speaking countries. However, milk from sheep is, in many regions, an extremely important product and a crucial staple for the protein supply of the human organism. The products made from sheep's milk have a positive effect on the digestive system and on cell regeneration throughout the body. Sheep's milk is also the optimal alternative for those people who are allergic to cow's milk. Worth knowing and interesting facts about the milk of the sheep in this article.

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Sheep as pets

Already in ancient times milk supplier

As pets, the sheep have been known to humans for 8,000 years. Long before the cattle were domesticated, the sheep was popular with the ancient shepherd peoples as a milk supplier. Sheep are frugal animals that are able to cope well even on poor soils.
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Milk with a slightly different smell.

The peculiar smell of sheep's milk is a plausible reason why it is often not enjoyed in its original form. On the other hand, dairy products such as sheep's milk cheese are produced and appreciated very much. Especially children and the elderly should take sheep's milk products into their diet, not least because of the easily digestible nutrients.
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The production of sheep's milk

Good food, good milk.

For the production of precious sheep's milk a good quality of forage is important. If the shaggy animals are not on pasture for a change, then they should get young, early mowed food in the stable. This is a prerequisite for the formation of many valuable ingredients in sheep's milk. In order for milk production to work for the sheep, the heat problem has to be solved. For in the case of prolonged heat and poor indoor air, the animals eat only very little and therefore also give significantly less milk.
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Off to the cheese factory

In the production of yoghurt, the raw milk comes to the cheese factory, where it is heated (90 degrees) and then cooled down to 32 degrees Celsius. The milk mixed with special cultures is kept warm for around 18 hours before the yoghurt yogurt is bottled. When making cream cheese, the milk is cooled to 25 degrees after the pasteurisation process. In the following, the milk is mixed with rennet and special cultures, this is the only way milk can coagulate. At room temperature, the milk stops and is then drawn into the appropriate forms one day later.
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The valuable ingredients of sheep's milk

High protein and fat content.

With regard to ruminant milk, sheep's milk is considered by many to be one of the most valuable and therefore the best types of milk. It has a very high content of vitamins, minerals and special fatty acids. Sheep's milk, for example, is rich in vitamin B and calcium. The ingredients also include the conjugated linoleic acids. In sheep's milk, the protein and fat content is significantly higher than in cow's milk.
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Sheep's milk and the health aspects

Nutrient-rich milk.

Sheep's milk is healthy and brings numerous health benefits. Especially babies and small children as well as mobile people benefit from the nutrient-rich milk of the sheep. Many athletes and mothers swear by sheep's milk. The contained proteins promote the development and growth of humans. Sheep's milk strengthens the immune system thanks to the vitamins E and A, which act as antioxidants in the body. The essential minerals in sheep's milk, such as magnesium, calcium and zinc, increase bone mineral density in the body. The positive effect of sheep's milk fat is conjugated linoleic acid, which has a positive effect on hypertension and arteriosclerosis.
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Sheep's milk: medicine and wellness

Varied use in cosmetics.

Sheep's milk is a dream for the skin. Vegetable oil soaps processed with sheep's milk are particularly kind to the skin and mild. The soaps have a calming, nourishing and healing effect. Especially for people with demanding or sensitive skin, soaps with sheep's milk are particularly suitable. The valuable ingredients and the high vitamin and fat content have a moisturizing effect. This makes the skin soft, soft and supple. Sheep milk products are often and often used in psoriasis and atopic dermatitis. People with cow's milk intolerance can safely consume sheep's milk.
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Differences to cow's milk or other milk

Mainly as a refined product.

Sheep's milk contains twice as much protein as cow's milk. Casein, the starting material for cheese, is also present in higher amounts than in cows' milk or in other types of milk. Viewed in detail, the amino acids are represented by around 50 percent more than in cow's milk. The carbohydrate and fat content of sheep's milk is also significantly higher. Only with the cholesterol content cow and sheep's milk balance each other. Another difference to cow's milk is that only very little raw milk is drunk by the sheep. Almost all milk production from sheep is refined, ie processed into dairy products such as sheep's milk cheese.
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Sheep's milk products

From yoghurt to cheese.

Sheep's milk is only available in pasteurized form. Lactose has a beneficial effect on the intestinal flora. Sheep's milk fat is easy to digest and well tolerated. Sheep's milk is a high-quality food for the energy metabolism in the body. Also for yoghurt production, the sheep's milk must be pasteurized and then cooled. The addition of rennet, unlike sour milk products, is required in sheep cheese production. In the trade or by private sheep cheese producers, the precious sheep cheese is offered mainly as sliced cheese, soft cheese or cream cheese. Many sheep products come from organic livestock. Sheep's milk products are very popular with those looking for alternatives to cow's milk. The health aspect can not be dismissed when consuming sheep's milk. Sheep's milk is healthy in every way and is also perceived by many people to be extremely delicious.
Letztes Update: 07.07.2019 12:32