.Benefits of Sheep Milk

Protein: Sheep milk contains more protein than cow’s or goat’s milk, including all 10 essential amino acids that form a complete protein. The casein-to-whey ratio in sheep milk is optimized for digestibility, with a higher proportion of β-casein (A2-type protein), which lacks the A1 β-casein linked to digestive discomfort in some individuals

Vitamins & Minerals: It is an excellent source of vitamins A, D, B2, and B12, as well as minerals like calcium, magnesium, phosphorus, zinc, and selenium. With 36% DV calcium and 31% DV phosphorus per cup, sheep milk supports bone mineral density.

Healthy Fats: Sheep milk has a higher fat content, with a significant portion being beneficial fatty acids like conjugated linoleic acid (CLA). Additionally, the presence of medium-chain triglycerides (MCTs)—2.3g per cup—promotes efficient energy utilization and may aid in weight management.

Digestibility: The absence of A1 β-casein and the smaller fat globules in sheep milk make it more digestible than cow’s milk. 

Superior Flavor: Sheep milk is a creamy and sweet milk that can be drunk straight or added to coffee or cereal. It can also be used in cooking--adding rich flavor to custards, cream sauces, and baked goods.