🥛 Sheep's milk

Sheep’s milk is one of the most concentrated among common dairy animals: on average it has about 5.5–6 g of protein and 6–7 g of fat per 100 g, and almost twice the solids of cow’s milk. It also has slightly more lactose than cow’s and goat’s milk. Its fat globules are on average even smaller than those of goat’s milk.

According to the FAO, sheep account for only about 1–1.5% of world milk production, but this milk goes almost entirely into cheeses and fermented products. About 61% of the world’s sheep’s milk is produced in the Mediterranean and the Middle East. It is made into Roquefort, Pecorino Romano, Manchego, feta, bryndza and many other cheeses. Thanks to its high protein and fat content, sheep’s milk yields noticeably more cheese than cow’s milk.

Sheep give little milk and are usually milked seasonally, after lambing, so sheep’s milk products tend to cost more than cow’s milk ones. Like goat’s milk, sheep’s milk contains beta-lactoglobulin and caseins similar to those in cow’s milk, so it is not considered a safe substitute in cow’s milk protein allergy.