“Old Chatham sheep milk yogurt is tart, dense and blows most Greek yogurts out of the water.”
Errol Schweizer, Senior Global Grocery Coordinator, Whole Foods Market, Austin, TX
There are significant differences in the nutritional characteristics of cow, goat and sheep milk. Some examples are:
• Two cups of sheep milk will provide the daily minimum requirement for the average person of 800mg. of calcium, whereas it takes three cups of cow’s milk to provide the same nutrition.
• The minimum daily requirements for riboflavin and five of the essential ten amino acids are included in either two cups of sheep milk yogurt or 93 grams of sheep cheese without eating anything else.
• Sheep milk contains approximately 75% to 100% more protein than cow milk.
We use vegetable rennet in our cheeses.
• Relative to cholesterol, there is growing evidence that medium chain - length fatty acids in sheep milk, which are different than those in cow milk, might aid cholesterol metabolism. Cholesterol level in sheep milk is 11mg/100g compared to 13mg/100g in cow milk. Deposition is inhibited by medium chain – length fatty acids and sheep milk uniquely contains 25% of its fat in this form.
• The high solid content of sheep milk enables production of superior yogurt. Cow milk yogurt requires firming agents which increase the lactose content to undesirable levels for individuals concerned about lactose intolerance.
Research paper on: NUTRITIONAL VALUE OF DAIRY PRODUCTS OF EWE AND GOAT MILK by G.F.W. HAENLEIN,COLLEGEOFANIMAL SCIENCES,UNIVERSITYOFDELAWARE. (Presented at 1996 International Dairy Federation Conference)