Do sheep give milk: the amount per day, the benefits and harms that cannot be milked

Most people have never questioned whether sheep produce usable human milk. Mammals feed their offspring with just this product. And, despite the specific smell and high fat content, the drink is a supplier of essential nutrients. In cooking, it is used to produce butter, kefir, yogurt or valuable cheeses.

How much milk does a sheep give per day?

Depending on the breed, sheep give from 1 to 3 liters of valuable drink per day. Milk from the female appears when the lamb is born. The animal feeds its cubs for 3 or 4 months. At other times, the udder remains empty.

After weaning a female lamb, productivity begins to decline under the influence of hormones. Milking increases the lactation period by another month. But then the ewe needs to rest in order to regain strength before mating and the next bearing of the cubs. It is impossible to get milk all year round. Sheep produce milk about 4-5 months after reproduction.

The benefits and harms of the product

In most regions of Russia, residents consume cow's milk. But the inhabitants of the North Caucasus, Transbaikalia or Central Asia consider a drink obtained after milking sheep to be an elixir of he alth. But the product also has contraindications.

Contains vitamins A, E and D, as well as calcium and phosphorus. Elements promote the elimination of toxins and strengthen bone tissue Some organic compounds prevent the formation of malignant tumors Amino acids help lower blood pressure Sheep milk should not be given to young children under 5 months of ageWarm milk drunk at night normalizes the process of falling asleep A specific smell is considered a certain disadvantageLow calorie content - 109 kcal per 100 grams For some people causes a feeling of heaviness and nausea

High content of monounsaturated fats increases cholesterol levels
Drink is contraindicated for people with lactose intolerance

The drink contains fats, carbohydrates, proteins and a complex of macro- and microelements. Sheep's milk has a record high content of valuable substances and nutritional value is one and a half times higher than cow's milk.

The disadvantages include the laborious process of obtaining the product and unavailability in retail chains. It is almost impossible to find such a drink in stores.

Sheep milk fat content

Many people do not consume sheep's milk due to its high fat content and believe that this property contributes to weight gain. 30 years ago, a product with a high nutritional value was included in the category of drinks, not food.

Experts reassure. The composition of milk immediately includes 3 elements that dissolve fats - vitamins A, E and D. Mono- and polyunsaturated fatty acids keep the drink in the body for a long time, and saturated ones help to better absorb lactose. This is important for people with intolerance to this type of sugar.Sheep dairy products do not usually cause allergic reactions.

High nutritional value does not prevent the use of milk in dietary nutrition. During the period of food restrictions, a person loses many useful substances. The introduction of the product into the diet helps to fill the deficiency of vital elements. But it is better not to exceed the recommended intake - 150 milliliters per day.

What cheeses are produced from it

If sheep's milk is rarely found on sale, then cheeses from this product have gained worldwide fame:

1. One of the most popular species is Roquefort. Cheese has a well-recognized nutty flavor, has an oily texture. The cavities inside are filled with blue mold. The outer shell in the form of a white crust smells like sheep's milk and lime.
2. The name of another well-known product comes from the Italian word "pecora", which means "sheep". Pecorino Romano is a flavored cheese. Its spicy, slightly s alty taste is well known to the inhabitants of the Iberian Peninsula. The product is used as a savory additive even in desserts.
3. Sour-s alty feta must be stored in brine to preserve the taste. Soft cheese is an important ingredient in many salads.
4. Brine product comes from Armenia - vats, aged in clay pots. White or cream cheese crumbles easily and has no rind. The taste combines sharpness, s alty notes and bitterness. The famous khachapuri is the best with chanakh.
5. Round like a ball of broccio, soft and creamy inside, covered with a layer of cream-colored mold. The spicy taste is complemented by both s alty and sweet notes. Suitable for cooking a variety of dishes.
6. Another species needs no introduction. Cheese, which has a characteristic sour-s alty taste, is widely used in cooking.

All types of sheep's cheese retain the beneficial properties of milk. The product contains vitamins, macro- and microelements, proteins and amino acids.

How sheep are milked

When milking sheep, hygiene is important. The udder of the uterus is thoroughly washed and rubbed with oil to prevent the occurrence of cracks. The whole process is divided into several simple steps:

1. First, the udder is massaged briefly. It is more convenient to do this by sitting behind the animal.
2. The first stream is decanted on the floor.
3. Then they start milking. First, the udder is clasped with one hand, and the nipples are squeezed and pulled down with the other, the procedure is repeated for no longer than 5 minutes.
4. Milk is collected in a container prepared in advance, covered with gauze.
5. After milking is over, the udder is washed and wiped with a soft towel.

The whole procedure is carried out carefully and carefully so as not to scare the animal. Negative feelings disrupt productivity. Ewe and lambs are fed if milking is started before the offspring are weaned. This is important for weight gain.

Best dairy breeds

Dairy breeds of sheep are characterized by increased milk production during lactation. Most common types:

1. East Friesian sheep, bred in Germany, produce up to 450 liters of milk during the summer. The resulting raw materials are used to produce the famous Roquefort or other cheeses.
2. Ukraine is the birthplace of Askanian sheep. From females they get up to 140 liters of a delicious drink with a fat content of 9%.
3. The Tsigai breed is considered one of the oldest. The lactation period of sheep lasts 3 or 4 months. During this time, one individual gives 150 liters of milk.
4. Farmers appreciate the Romanov breed of sheep. The yield of milk per season from one queen is approximately 130 liters. After lactation is complete, the animals are sent for slaughter.
5. Balbas sheep are bred in Armenia and Azerbaijan. Milk is the basis for making cheeses. One female gives about 130 liters.

Recently, the popularity of dairy breeds has increased due to the ability to make cheese. Today, farmers consider this direction profitable.

Which sheep should not be milked

Some breeds of sheep are bred only for meat and wool. Milk is completely used for feeding offspring. Rapid weight gain in young animals is considered a priority. The size of the carcass and the timing of the slaughter of livestock depend on this. Therefore, females cannot be milked. If you choose the right breed of sheep, follow the recommendations for milking, you get a drink that contains substances useful for the human body. And gourmet cheeses based on the product are appreciated by gourmets all over the world.

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