Frederic Melton
Dairy products are not exclusively made from cows' milk. Goat, sheep, buffalo, and even camel milk are also used to make dairy products. In fact, some of the most popular cheeses, such as halloumi, feta, ricotta, and pecorino, are made from sheep's milk. Goat's milk is also commonly used to make cheese, and some people who are lactose intolerant find that they can consume goat's milk and cheese without experiencing symptoms. Sheep's milk is also easier to digest than cow's or goat's milk, and it has nearly twice the fat and protein content of the other two types of milk.
| Characteristics | Values |
|---|---|
| Nutritional value | Sheep's milk has nearly twice the fat and protein of cow or goat milk. Sheep's milk is also higher in calcium, iron, magnesium, zinc, thiamin, riboflavin, Vit. B6 and B12, Vit. D, medium-chain amino acids, linoleic acids, and all 10 essential amino acids. |
| Taste | Sheep's milk tastes "sheepy" with an undercurrent of sweetness. Sheep's cheese can range from subtle and approachable to tart and briny, to caramelly and butterscotchy, to piquant and intensely gamey. Goat's milk cheese generally falls into one of two categories: limestone-y and citrusy, or musky and barnyardy. |
| Lactose intolerance | Sheep and goat milk are lower in lactose than cow's milk, but still considered high-lactose foods. Some people with lactose intolerance may be able to tolerate goat or sheep milk products. |
| Allergies | Goat's milk may be an alternative for people with milk allergies as it contains less αs-casein than cow's milk, which is responsible for about 60% of allergic reactions associated with milk consumption. |
| Ethical concerns | Goats and sheep are vulnerable to disease, infection, mistreatment, and lifelong incarceration in industrial farms. They are repeatedly impregnated and separated from their young. |
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What You'll Learn
- Goat's cheese is classified as dairy, sheep's cheese is not
- Sheep's milk has nearly twice the fat and protein content of cow or goat milk
- Goat's milk is lower in lactose than cow's milk
- Sheep's milk is more acceptable to the human digestive system than cow's or goat's milk
- Sheep's milk is ideal for cheese production
Goat's cheese is classified as dairy, sheep's cheese is not
It is important to note that there is conflicting information on the topic of whether goat and sheep cheese is considered dairy. Some sources state that all mammal milks (including sheep and goat milk) and their related products (such as cheese and sour cream) are classified as dairy.
However, one source suggests that goat's cheese is considered dairy, while sheep cheese is not. This source also mentions that some people with allergies or intolerances to dairy are able to consume goat's cheese without experiencing adverse reactions.
Goat's milk is said to be lower in lactose than cow's milk, which may be why some people with dairy intolerances can consume it without issues. Sheep's milk, on the other hand, is said to be more acceptable to the human digestive system than cow's or goat's milk, and it has been noted that even those with high lactose intolerance can usually consume sheep milk products.
Both goat and sheep milk are used to produce a variety of cheeses. Some popular cheeses made from goat's milk include younger goat cheeses, which tend to have a limestone/citrus flavour, and aged goat cheeses, which can have more complex, musky notes. Common cheeses made from sheep's milk include French Brie, Fiore Sardo, and Pecorino Sardo, as well as popular cheeses like halloumi, feta, ricotta, and Roquefort.
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Sheep's milk has nearly twice the fat and protein content of cow or goat milk
Sheep, goat, and cow milk are the three most common types of milk found in cheese. While sheep and goat milk are considered dairy, their milk has a different nutritional profile than cow's milk.
Sheep's milk also has a higher proportion of healthy fats, such as polyunsaturated fatty acids and phospholipids, which can have various health benefits. For example, it contains conjugated linoleic acid (CLA), a type of omega-6, which is believed to have cancer-fighting and immune-boosting properties and may aid in weight loss. Additionally, sheep's milk is a good source of A2 protein, Vitamin B12, and folate.
The higher fat and protein content of sheep's milk makes it ideal for producing cheese. It yields more cheese per gallon of milk, resulting in creamier cheeses. However, due to the lower production of sheep's milk, with the typical ewe producing less than half a gallon of milk per day, it can be challenging to find.
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Goat's milk is lower in lactose than cow's milk
Dairy products are derived from the milk of various animals, including cows, goats, sheep, and even camels. While cow's milk is the most common type of milk used in cheese-making, goat's milk and sheep's milk are also popular alternatives.
Goat's milk is known to have several health benefits over cow's milk. One of its key advantages is its lower lactose content. Goat's milk contains about 1% less lactose than cow's milk, making it a better option for individuals with lactose intolerance. This lower lactose level also contributes to improved digestibility, as the human body requires less lactase enzyme to process it. As a result, goat's milk is often tolerated by those who struggle with cow's milk.
In addition to its reduced lactose levels, goat's milk boasts higher amounts of essential fatty acids, vitamins, and minerals. It is particularly rich in vitamin B6, vitamin A, niacin, selenium, calcium, magnesium, and potassium. The fat globules in goat's milk are smaller and more easily digestible, and the milk is naturally homogenized, preventing the fat molecules from separating. These factors contribute to its creamier texture and potential health benefits, including improved heart health.
While the difference in lactose content between goat's and cow's milk is relatively small, it can still offer some relief to those with lactose intolerance. However, it is important to note that individual tolerance levels vary, and some people may not experience a significant difference in symptoms when consuming goat's milk. Therefore, it is always advisable to consult a physician or healthcare provider before making dietary changes, especially if you have specific allergies or intolerances.
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Sheep's milk is more acceptable to the human digestive system than cow's or goat's milk
Sheep, cow, and goat milk are all considered dairy products. However, sheep's milk is more acceptable to the human digestive system than cow's or goat's milk. This is because sheep's milk has a unique composition, with more nutrients per glass, including more protein, fat, vitamins, and minerals.
Sheep's milk contains almost twice the level of calcium and zinc compared to cow's milk. It also has a higher content of medium-chain fatty acids (MCTs) and branched-chain amino acids (BCAAs). MCTs have been linked to various health benefits, including the prevention of heart disease and the normal growth of babies. BCAAs are important for forming muscle protein. The fats in sheep's milk are also more readily converted into energy, and the milk's protein is more easily digested.
The smaller fat globules in sheep's milk make it more homogeneous and easier to digest. The lactose in sheep's milk is also more acceptable to people than that of other types of milk. Even those with a high lactose intolerance may be able to consume sheep's milk products, as the lactose is converted to lactic acid in yogurt and set free in the whey during the production of hard cheeses. The casein protein in sheep's milk is very acceptable for those with an intolerance to goat's or cow's milk.
Sheep's milk is also traditionally used to make cheese and yogurt. New Zealand businesses are now developing infant and toddler formula and other nutritional products from sheep's milk.
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Sheep's milk is ideal for cheese production
Secondly, sheep's milk contains nearly twice the solids (fat and protein) of cow's or goat's milk. This makes it ideal for the cheese-making process as it requires less milk to produce the same amount of cheese. For example, while 10 litres of cow's milk are needed to make 1 kg of gouda cheese, only 5 litres of sheep's milk is required.
Additionally, sheep's milk is more easily digestible than cow's or goat's milk, making it a better option for those with lactose intolerance or milk allergies. The casein in sheep's milk, which is the protein associated with cheese, is well-tolerated by those with intolerance to other types of milk. The whey protein in sheep's milk is also highly digestible, with three times more of this protein than in cow's or goat's milk.
Sheep's milk also has a higher calcium content, which helps resist contamination during cooling, and a higher vitamin and mineral content overall. This includes critical nutritional substances like protein, iron, magnesium, zinc, thiamin, riboflavin, Vitamins B6 and B12, and Vitamin D.
Well-known cheeses made from sheep's milk include Feta, Roquefort, Manchego, Pecorino Romano, and Ricotta.
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Frequently asked questions
Yes, goat cheese is considered dairy. Dairy products are not exclusively made from cows' milk. Goats are also farmed for their milk, which is used to make cheese.
Sheep's milk is used to produce some of the most popular cheese products, such as halloumi, feta, ricotta, and pecorino. Therefore, sheep cheese is considered dairy.
Goat cheese may be a good alternative for people suffering from food allergies as it contains less αs-casein than cow's milk, which is responsible for about 60% of allergic reactions associated with milk consumption. Goat's milk and sheep's milk are also lower in lactose than cow's milk, so some people with lactose intolerance may be able to tolerate them better.
Younger goat cheeses often have a limestone/citrus flavour, while more aged goat cheeses can have more complex, musky notes.
Sheep's milk cheese is often described as opulent and tangy. It can range from subtly sweet to intensely gamey. Sheep's milk cheese is also known for its high fat content, which gives it a creamy texture.
