|
See our awards on
our Products page. |
|
Health Facts
nutritional value of Sheep and Goat Milk
| milk |
Total solids (%) |
Fat (%) |
Protein (%) |
Caseins (%) |
Lactose (%) |
| Goat |
11.6 |
3.48 |
2.61 |
2.3 |
4.3 |
| Sheep |
18.1 |
6.82 |
5.59 |
4.23 |
4.88 |
| Referance:K.Raynal-Ljutovac, G Lagriffoul, P Paccard, I Guillet, Y Chilliard “Composition of goat and sheep milk products:an update. 2008 |
Milk composition varies according to feed, breeds of animal, stages of lactation and the environment.
|
What are the benefits of sheep & /or Goat milk ?
- A good source of protein, energy, fat, minerals & vitamins (Almost twice as rich in vitamins (A,D,E, B complex , B12 & Folic Acid). & Minerals (Calcium & Phosphorus, Zinc & Iron) as other commercial milks.
- Mono & Polyunsaturated Fats: compared to other milk the 45% of the fatty acids in Sheep milk are Mono or Polyunsaturate.
- Omega 3 : High content of short & medium chain fatty acids (MCFA) compared to cow milk. Recent studies show high levels of CLA and omega 3 (Collomb et al.,2006) are found in Sheep Milk. Meredith Dairy yoghurt contains approx 60mg/100gms of naturally occurring beneficial Omega World Health Organisation (WHO) recommends 150-500mg omega 3/day.
| Consuming Cheese from Ewe’s milk, rich in conjugated linoleic acid (CLA) may reduce markers linked to heart disease, suggest results from a small Italian study “Nutrition,Metabolism and Cardiovascular Disease” 1st June 2009 |
- Allergens: Consumers who are intolerant or Allergic to cow milk can often tolerate Sheep or Goat Milk.
- Lactose intolerance: It is believed the lactose in sheep & goat milk is readily more tolerated than cow milk, but I have no evidence of this. Meredith Sheep Milk Yoghurt is a product where most of the lactose has been consumed during the make process. Beneficail cultures used in the Green label Meredith Yoghurt also produce enzymes which when digested will help with lactose intolerance.
- Flavor : some goat milk products have a strong sometimes offensive flavor. This flavor is due to the presence of short-chain fatty acids: capric, caprylic and dcaproic acid and contaminant bacterial enzymes. Fresh, correctly treated goat milk usually has a very neutral , clean flavor.
And another thing….Did you know that Shepherds from Bulgaria are believe to be some of the oldest living people on Earth. They believe their diet of sheep milk contributes to this….. I wonder if it is more likely to be associated with their daily hike up in to the mountains to milk the sheep.. |
|
|
