Sheep Milk

Cow's Milk
Cultured Milk
Concentrated Milk
Frozen Desserts
Dairy Cows
Goat Milk
Sheep Milk
  Sheep have been milked since before civilization as we know it today when nomads roamed the hills and valleys and needed the animals'  meat, wool, and milk products for survival. Sheep and goats were the ideal species to provide a staple diet for millions on land that could not support dairy cows.

Cheese has been made for thousands of years from sheep's milk. Some well-known cheeses made from ewes' milk are: Roquefort, Pecorino Romano, Feta, and Ricotta (industry now makes it from cows' milk in the USA). Due to the composition of sheep's milk, it takes very little milk compared to other species to make one pound of cheese.

Sheep's milk is both nutritious and delicious. The Milk has a rich, bland, slightly sweet taste. It is much higher in total solids than either cow or goat milk and contains up to twice as many of the minerals like calcium, phosphorus and zinc and the all important B group Vitamins. It is sold both fresh and frozen in pint or 500 ml. packs and keeps well for at least 4 months in a deep freeze.

Whole Milk % Sheep Cow
Total Solids 18.3 12.1
Fat 6.7 3.5
Protein 5.6 3.4
Lactose 4.8 4.5
Calorific value /100g 102 73
Vitamins mg/l    
Riboflavin B2 4.3 2.2
Thiamine 1.2 0.5
Niacin B1 5.4 1.0
Pantothenic acid 5.3 3.4
B6 0.7 0.5
Folic acid ug/l 0.5 0.5
B12 0.09 0.03
Biotin 5.0 1.7
Minerals mg/100g    
Calcium (Ca) 162 - 259 110
Phosphorus (P) 82 - 183 90
Sodium (Na) 41 - 132 58
Magnesium (Mg) 14 - 19 11
Zinc (Zn) 0.5 - 1.2 0.3
Iron (Fe) 0.03 - 0.1 0.04



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