Sheep milk: composition and calorie content, benefits and harms, what is made of it

Sheep for many centuries regularly provide a person with meat, wool and milk. It is not difficult to find products made from sheep's milk on sale; buyers really like cheese, feta cheese. Industrially produced whole milk rarely appears on store shelves, but it can always be purchased from farms and private farmsteads.

Composition and calorie content

Sheep's milk is creamy in color with a slight yellowness and rich sweet taste. It takes time to get used to the specific smell. A sheep gives from 0.8 to 1.5 liters of milk per day. You can only milk an animal by hand.

Lamb's milk is much more nutritious than cow's. At the same time, it is better absorbed, despite the fat content of the product. Often it is suitable for people who are allergic to goat's or cow's milk. It has the following characteristics per 100 grams of product:

• proteins - 6.0-6.5 grams;
• fats - 7.0-7.7 grams;
• carbohydrates - 5.0-5.5 grams;
• calories - 111 kilocalories
• water - about 81 grams, about 20% solids.

Contains vitamins A, C, D, E, B1, B2, B3, B5, B6, B9, B12, minerals: calcium, potassium, iron, zinc, sodium, copper, manganese, selenium.

Useful properties of the product

Sheep's milk is thicker and 1.5 times more nutritious than cow's milk. A significant protein content makes it a valuable product for anemia and anorexia, in sports nutrition for building muscle mass. Due to the high fat content, milk is not used for baby food.

Benefits of sheep milk:

1. High content of vitamins D and E helps to strengthen hair and nails.
2. Extended presence of B vitamins has a beneficial effect on the central nervous system.
3. High content of calcium and vitamin D strengthens bones, teeth and nails, prevents the development of osteoporosis.
4. Zinc and potassium are essential for people with heart disease.
5. Useful for people with underweight, anemia.
6. Milk helps to strengthen the immune system.
7. Used to restore strength after illnesses.
8. Normalizes sleep.
9. Useful for people suffering from diseases of the gastrointestinal tract.

The product is not very common due to the low milk yield of sheep, the inability to use a milking machine during milking. When moving sheep, it can be difficult to deliver fresh milk to the consumer. Therefore, its price is much higher than cow or goat.

Tips for use and eating

If the body is not accustomed to sheep's milk, a person experiences nausea, vomiting, diarrhea. Many people cannot stand the specific smell of milk. To get used to and avoid unpleasant consequences, the product is consumed in the morning, in small portions, gradually increasing the amount of product drunk. Popular cheeses are made from sheep's milk: Roquefort, feta, cheese and cottage cheese. Even those who cannot drink whole sheep's milk because of the smell enjoy these products.

Important: to ensure the body benefits from the consumption of milk, it is enough to drink 100-150 milliliters of the product per day.

Consumption of ayran, yoghurt matsoni is indicated for diseases of the gastrointestinal tract.Milk causes fewer allergic reactions than goat or cow milk. It is used in baking. Sheep milk is absolutely contraindicated for children up to 5 months of age, then it can be gradually introduced into the child's diet. Cottage cheese and yogurt are useful for kids. People who cannot drink sheep's milk calmly eat fermented milk products from it, cheese and cottage cheese.

Contraindications and harm

Any product has contraindications, sheep's milk is no exception. Due to its high fat content, it should not be drunk by people with diseases of the pancreas, liver, kidneys, prone to obesity, high cholesterol.

Do not drink milk with lactose allergy, individual intolerance to the product.

Sheep milk products

Produce various types of cheese, cheese, cottage cheese, yogurt. These products are great tasting and easily digestible by the human body.

Cheese

Different cheeses are made from sheep's milk. The product ripens from 2-3 months to 1-2 years. May have a crumbly curd texture or be hard. Products differ in fat content, s alt content. There are rennet, brine and whey varieties of cheese. Rennets include: Pecorino, Medoro, Roquefort, Cachotta. For brine: feta, cheese, motal. For feta, a mixture of goat and sheep milk is used. For whey: voordo, brocchio, ricotta.

Cheese

This is the most popular type of pickled cheese. It is made in small heads, before cutting it can be doused with boiled water to reduce the amount of s alt. Then the cheese becomes more delicate in taste.

Cottage cheese

Can be used as an independent dish or as an additive, stuffing. Sometimes herbs and spices are added to it. The consistency is similar to a cow's milk product, it is white or yellowish. There is a folding or boiling recipe for making cottage cheese. Folded cottage cheese is softer and more tender in consistency. The boiled curd is denser.

When preparing curd, yogurt from sheep's milk is poured onto gauze folded in several layers. Then it is suspended for a day to glass the serum. To prepare boiled cottage cheese, fresh milk is taken, heated almost to a boil, a glass of kefir is added to it. The resulting mixture is intensively stirred, the resulting lump of cottage cheese is taken out, cooled and the whey is allowed to drain.

Sheep milk and its products are traditional food for the peoples of the Caucasus. There it is included in the diet of children, lactating and pregnant women. These peoples are known for their he alth, longevity, ability to remain active in old age, perhaps this is due to their dietary habits, including the ability to consume sheep's milk.

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