This can really increase the lactose content and be undesirable for those concerned with lactose intolerance. Sheep milk also differs significantly from cow milk in regards to fat composition. The greatest difference lies in the larger amount of short, medium chain, monounsaturated, polyunsaturated and essential fatty acids. The medium chain fatty-acids are particularly useful to people with malabsorption symptoms, some metabolic disorders, cholesterol problems and infant malnutrition. Medium fatty acids are directly used as energy in human metabolism instead of depositing as fat in tissues and they lower, limit or inhibit cholesterol deposition.
Sheep milk is an important source of calcium.
If one considers, for example, 800mg of calcium per day as the minimum requirement for the average adult, then this is barely met by three cups of cows milk, adequately met by three cups of goat milk, but easily met by two cups of sheep milk. This amount of calcium can be acquired by consuming sheep cheese. Complete proteins combining all essential amino acids, the building blocks important in human development, are a constituent of sheep milk. Because sheep milk is a rich source of many factors necessary in growth and functions of the human body we encourage the consumption of cheese and yogurt made from this rich product.