Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development

Abstract

Sheep milk has a high nutritional value and high concentrations of proteins, fats, minerals, and vitamins, as compared to the milks of other domestic species. The physicochemical and nutritional characteristics of sheep milk can be advantageous for the manufacture of products containing prebiotic ingredients and/or probiotic bacteria, which are major categories in the functional food market. Following this technological trend, this review will address the characteristics and advantages of sheep milk as a potentially functional food, as well as the development of sheep milk dairy products containing prebiotics and/or probiotics.

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

“…According to the FAO (2015), 85% of the world milk production is derived from cattle, followed by milks from other species such as buffalo (11%), goat (2.3%), sheep (1.4%), and camel (0.2%) [3], and milk is processed for 3500 different fermented foods worldwide [4]. However, dairy sheep farms represent a significant part of agrarian economies in many countries, especially those bordering the Mediterranean Sea and in the Middle East [5–8]. In Spain, the production of ewe’s milk represents 8% of the total (from cow, ewe and goat), most of which comes from the central region (Castilla y León) (69.5%) [9].…”

“…Ewe’s milk is especially suitable for making yogurt, owing to its high levels of protein and total solid content, with respect to cow’s milk, and higher content in minerals, vitamins, and fat [15]. Thus, ewe’s milk confers a different texture in yogurt compared with those prepared with cow’s milk, making it creamier and giving it an increased consistency that favours freezing without phase separation [8]. …”

Ovine and Caprine Lipids Promoting Cardiovascular Health in Milk and Its Derivatives

“…The majority of dairy products that are consumed worldwide originate from bovine milk, which accounts for 85% of global milk production, followed by buffalo (11%), goat (2.3%) sheep (1.4%) and camel milk (0.2%) [7]. The production of ovine and caprine dairy products is prominent in the Mediterranean basin and the Middle East.…”

“…The production of ovine and caprine dairy products is prominent in the Mediterranean basin and the Middle East. Outside of these distinct regions, sheep and goat milk products are considered a delicacy and their consumption is not common [7], particularly in countries like Ireland and the U.K. where consumption of these products is rare. Limited studies exists on the health effects of ovine and caprine yogurts and milk, as most of the research focuses on the consumption of bovine milk products due to its global dominance in the dairy market.…”

Selection of Lactic Acid Bacteria for the Optimized Production of Sheep’s Milk Yogurt with a High Conjugated Linoleic Acid Content

“…However, in many countries, milk from other animal species is a significant share of the milk consumed. Ewe milk, for example, has been proposed as an alternative milk source to feed infants who are allergic to milk from other species (Balthazar et al, 2017). Compared to bovine and caprine milk, ovine milk is richer in fat, proteins, ash, calcium, iron, manganese, phosphorus, zinc, all essential amino acids, most vitamins, medium-chain fatty acids and monounsaturated fatty acids (MUFA) (Balthazar et al, 2015;Park, 2007).…”