Sheep's milk

Sheep's Milk

Sheep's milk (pronunciation: /ʃiːps mɪlk/) is the milk of domestic sheep. It is commonly used in the production of cheese, yogurt, and other dairy products.

Etymology

The term "sheep's milk" is derived from the Old English words "sceap" (sheep) and "meoluc" (milk).

Production

Sheep's milk is produced by the mammary glands of sheep. The process of milking sheep is similar to that of other dairy animals. The milk is then collected and processed into various dairy products.

Composition

Sheep's milk is high in fat and protein, making it ideal for cheese production. It also contains higher levels of vitamins and minerals than cow's milk.

Uses

Sheep's milk is used in the production of various dairy products, including cheese, yogurt, and ice cream. Some of the most famous cheeses made from sheep's milk include Roquefort, Manchego, and Pecorino Romano.

Health Benefits

Sheep's milk is rich in nutrients, including calcium, protein, and vitamins A, B, and E. It is also easier to digest than cow's milk, making it a good alternative for those with lactose intolerance.

Related Terms

• Dairy Sheep
• Cheese Production
• Lactose Intolerance
• Milk Allergy

External links

• Medical encyclopedia article on Sheep's milk
• Wikipedia's article - Sheep's milk

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