Nutritional FAQ’s

Sheep milk is the most nutritious milk on sale in the world today. It’s gentle on the digestive system and contains nearly double (and in some cases much more than double) the amount of solids found in either goat’s or cow’s milk.

We believe that sheep milk belongs to a class of its own.

WHY Sheep milk?

Sheep milk (ewe’s milk) is highly nutritious, richer in vitamins A, B, and E, calcium, phosphorus, potassium, and magnesium than cow’s milk. It contains a higher proportion of short- and medium-chain fatty acids, which have recognized health benefits. For example, short-chain fatty acids have little effect on cholesterol levels in people.

Sheep milk has more conjugated linoleic acid (CLA) than the milk from goats, cows, and humans. CLA is a cancer-fighting, fat-reducing fat. The fat globules in sheep milk are smaller than the fat globules in cow’s milk, making sheep milk more easily digested.

Sheep milk has a higher solids content than goat or cow milk. As a result, more cheese can be produced from a gallon of sheep milk than a gallon of goat or cow milk. Sheep milk yields 18 to 25 percent cheese, whereas goat and cow milk only yield 9 to 10 percent.


The superiority of sheep milk lies in the milk composition when compared in relative terms to goat and cow’s milk, especially in the differences of the critical nutritional substances like protein, calcium, iron, magnesium, zinc, thiamin, riboflavin, Vit. B6 and B12, Vit. D, the medium chain amino acids, linoleic acids andall 10 of the essential amino acids.

The daily requirement of calcium, riboflavin and 5 of the 10 essential amino acids are taken in if only 2 cups (490 g) of sheep milk is consumed per day without supplementing anything else. Alternatively, 2 cups of sheep milk yoghurt or 93 g sheep’s cheese will be sufficient in terms of the daily requirement of these nutritional substances.

SHEEP MILK vs Cow & Goat milk

Sheep milk nutritionally out-performs goat & cow’s milk in almost all areas:

• 44% more Energy than cow’s milk
• 45% more Protein than cow’s milk
• 50% more Iron than cow or goat’s milk
• 38% more Calcium
• 90% more Folic Acid than goat’s milk (similar levels in cow’s milk)
• 50% more Vitamin B12 than cow’s milk
• Higher levels of key vitamins A, D, E & C than both cow & goat’s milk

* Source: Source: Kon and Cowie, 1961; Posati and Orr, 1976; Alichanidis and Polychroniadou, 1996

regarding LACTOSE / lactose intolerance

Many people who have intolerances or sensitivities to cow’s milk find that they can consume sheep’s dairy products successfully because sheep milk contains higher levels of medium-short-chain fatty acids (MCT), which aids in the absorption of lactose. MCT also limits and/or inhibits cholesterol deposits.


Disclaimer: Information contained herein is based upon the current, scientific data that has been obtained by us. While some of it derives from third party research, much of it has emerged from our own research. However, all of it can be independently verified.