The composition and calorie content of sheep milk, its benefits and harm to the body
For many centuries, sheep regularly provide people with meat, wool and milk. It is not difficult to find products made from sheep's milk on sale, customers like cheese, feta cheese very much. Whole milk of industrial production rarely appears on store shelves, but it can always be purchased from farms and private farmsteads.
Composition and calorie content
Sheep milk of cream color with a slight yellowness and rich sweetish taste. It takes time to get used to a specific smell. A sheep gives from 0.8 to 1.5 liters of milk per day. You can only milk the animal manually.
Lamb milk is much higher in calories than cow's milk. Moreover, it is better absorbed, despite the fat content of the product. It is often suitable for people who are allergic to goat or cow's milk. It has the following characteristics per 100 grams of product:
- proteins - 6.0-6.5 grams;
- fats - 7.0-7.7 grams;
- carbohydrates - 5.0-5.5 grams;
- calorie content - 111 kilocalories
- water - about 81 grams, about 20% dry matter.
Contains vitamins A, C, D, E, B1, B2, B3, B5, B6, B9, B12, minerals: calcium, potassium, iron, zinc, sodium, copper, manganese, selenium.
Useful properties of the product
Sheep's milk is thicker and 1.5 times more nutritious than cow's milk. The significant protein content makes it a valuable product for anemia and anorexia, in sports nutrition for building muscle mass. Due to its high fat content, milk is not used for baby food.
The benefits of sheep milk:
- The high content of vitamins D and E helps to strengthen hair and nails.
- The expanded presence of B vitamins has a beneficial effect on the central nervous system.
- The high content of calcium and vitamin D strengthens bones, teeth and nails, and prevents the development of osteoporosis.
- Zinc and potassium are essential for people with heart disease.
- Useful for people with underweight, anemia.
- Milk helps to strengthen the immune system.
- It is used to restore strength after illnesses.
- Normalizes sleep.
- Useful for people suffering from diseases of the gastrointestinal tract.
The product is not very common due to the low milk yield of sheep, the impossibility of using the milking machine when milking. When driving sheep, it can be difficult to deliver fresh milk to the consumer. Therefore, its price is much higher than that of a cow or goat.
Tips for use and ingestion
If the body is not accustomed to sheep's milk, a person experiences nausea, vomiting, and diarrhea. Many people cannot stand the specific smell of milk.To get used to and avoid unpleasant consequences, the product is consumed in the morning, in small portions, gradually increasing the amount of the product drunk. Popular cheeses are made from sheep's milk: roquefort, feta, feta cheese and cottage cheese. These products are popular even for those who cannot drink whole sheep's milk because of the smell.
Consumption of ayran, yogurt yogurt is indicated for diseases of the gastrointestinal tract. Milk causes fewer allergic reactions than goat or cow milk. It is used in baking. Sheep milk is absolutely contraindicated for children up to 5 months of age, then it can gradually be introduced into the child's diet. Cottage cheese and yogurt are useful for babies. People who cannot drink sheep's milk calmly eat fermented milk products from it, cheese and cottage cheese.
Contraindications and harm
Any product has contraindications, sheep milk is no exception. Due to its high fat content, it cannot be drunk by people with diseases of the pancreas, liver, kidneys, prone to obesity, with a high cholesterol content.
Do not drink milk if you are allergic to lactose, individual intolerance to the product.
Sheep milk products
They produce various types of cheeses, feta cheese, cottage cheese, yogurt. These products with excellent taste are easily absorbed by the human body.
Cheese
Various types of cheese are made from sheep's milk. The product matures from 2-3 months to 1-2 years. May have a crumbly curd consistency or be hard. Products differ in fat content, salt content. There are rennet, pickle and whey varieties of cheese. The rennet include: pecorino, medoro, roquefort, caciotta. For pickles: feta, feta cheese, rolled. For feta, a mixture of goat and sheep milk is used. For whey: vurdo, broccio, ricotta.
Brynza
This is the most popular type of pickled cheese. It is produced in small heads, before slicing it can be doused with boiled water to reduce the amount of salt. Then the cheese becomes more delicate in taste.
Cottage cheese
It can be used as an independent dish or as an additive or filling. Sometimes herbs and spices are added to it. The consistency is similar to a product made from cow's milk, it is white or yellowish. There is a folding or boiled-down recipe for making cottage cheese. Hinged curd is softer and more tender in consistency. Evaporated cottage cheese is denser.
When preparing folding curd, curdled milk from sheep's milk is poured onto gauze folded in several layers. Then it is suspended for a day to glass the serum. For the preparation of boiled curd, fresh milk is taken, heated almost to a boil, a glass of kefir is added to it. The resulting mixture is intensively stirred, the resulting lump of curd is taken out, cooled and the whey is allowed to drain.
Sheep milk and products from it is a traditional food for the peoples of the Caucasus. There it is included in the diet of children, lactating and pregnant women. These peoples are known for their health, longevity, the ability to remain active in old age, possibly due to dietary habits, including the ability to consume sheep's milk.
