Sheep milk
Sheep milk is traditionally used in the North Caucasus, Central Asia, Transcaucasia and Crimea. Sheep milk is also widely used by residents of the Middle East, Greece and Italy. In these countries, special breeds of sheep have been bred, which, during a lactation period lasting from 4 to 5 months, are capable of producing up to 150 kg of milk. Sheep milk is a very high-calorie and nutritious product with a delicate and slightly sweet taste. It is used to make butter, yogurt, yoghurts, kefir, and, of course, gourmets all over the world know the taste of sheep's milk cheese well.
Application
Due to its specific smell, sheep milk is rarely consumed in its entirety. Usually, various fermented milk products and cheeses are made from it. The nutrients in sheep's milk are easily absorbed, which is why nutritionists recommend including it in the diet of the elderly and children. However, this product contains a large amount of fat and therefore it is advisable for persons prone to obesity to drink whole sheep's milk and fermented milk products from it, diluted with water.
The composition and properties of sheep milk
Sheep's milk is 1.5 times more nutritious than cow's milk. It is rich in B vitamins and vitamin A. Sheep milk is especially useful for pregnant women and children, adolescents. This milk is famous for its antioxidant properties. With its regular use, the absorption of oxygen and nutrients by the cells of the brain improves, as a result of which memory improves, concentration of attention, and the ability to learn.
Sheep milk contains up to 10% fat and up to 20% dry matter. Compared to cow or goat milk, it contains several times more zinc and calcium. Calcium in sheep's milk is in an easily digestible form, in addition, the ratio of phosphorus and calcium in it is ideal. That is why nutritionists advise to regularly consume sheep's milk for the treatment and prevention of osteoporosis. In addition, calcium requirements increase dramatically after suffering colds. Zinc is essential for healthy skin and hair, as well as overall well-being. Adequate intake of zinc with food increases appetite. In this regard, sheep milk is recommended to be included in the menu of people suffering from anorexia.
Sheep milk protein has less allergenic properties than goat or cow milk proteins. Sheep milk is indicated for bronchial asthma, eczema and other allergic diseases. The protein content in sheep's milk is 5.6%, and the calorie content of 100.0 g of this product is 109.7 kcal.
Just one cup of warm sheep's milk, drunk half an hour before bedtime, will give you a sound and healthy sleep.
Contraindications
Sheep milk and products from it should be excluded from the diet of people suffering from individual intolerance (idiosyncrasy) of this food product.
Sheep's milk cheese
Thanks to its high nutritional value, high fat and protein content and peculiar smell, sheep's milk is almost an ideal starting material for cheese making. In different countries, sheep's milk cheese is made using different technologies and, accordingly, has a different name. The most famous are the following types of sheep's milk cheese:
- Roquefort is a world famous French sheep cheese;
- Provencal cheeses - they are all made only from sheep's milk. The most famous among them are Brousse-du-Rov and Picodon;
- Brynza - one of the types of pickled cheese;
- Feta is the most traditional pickled cheese in Greece.
The benefits of sheep milk cheese
Sheep cheese contains all the essential amino acids. It is rich in protein, trace elements, vitamins. Cheese can be easily compared to milk concentrate, in which all the useful and nutrients are contained in a much higher concentration.
Among those peoples who regularly eat cheeses from sheep's milk, there are significantly fewer diseases of the organs of vision and the gastrointestinal tract. The content of calcium and phosphorus salts in these cheeses is significant, and even in the most optimal ratio, which makes their use an excellent preventive measure for the development of osteoporosis, and also helps to reduce the time of fracture healing.
Sheep's milk cheese contains more than 30% fat and is classified as fatty and high-calorie foods. Therefore, despite all the beneficial properties, it should be eaten within reasonable limits. So an adult should eat no more than 100.0 - 150.0 g of sheep cheese per day. This amount will fill the body with fats, protein, lecithin, mineral salts and vitamins, but at the same time it will not lead to the deposition of excess fat in the form of extra pounds.
Cheese made from sheep's milk is especially useful for pregnant women, nursing mothers, children and adolescents, as well as people who are engaged in hard physical labor and consume too much energy.
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