Sheep milk proteins are more easily digested
Our research found that sheep milk proteins are more easily digested than cow milk proteins and sheep milk activates intestinal genes involved in gut health, growth and in keeping pathogens out of our system. Sheep milk was found to have more beneficial effects on bone structure than cow milk.
What are the nutritional characteristics of sheep milk from around the year that supports animal management, product development, marketing, and regulatory/compliance purposes?
Although differences in milk composition between species have been known for a long time, prior to the start of this research programme there was no data available on the detailed composition of New Zealand sheep milk. We did not know:
- If the composition of New Zealand sheep milk was different to that of milk from other countries
- If/how much the composition and flavour changed throughout the milking season
- How much the composition varied between different New Zealand producers
- If the composition and flavour changed upon processing and storage, and if so: how?