Why Grass-fed Sheep Milk?
Sheep milk is truly special; it is one of the most nutritious milks available. People have been milking sheep in many parts of the world for thousands of years, and it is now experiencing a strong resurgence in popularity, as consumer needs and preferences evolve.
Sheep milk, a milk alternative that’s good for you and the environment
Sheep milk offers some important benefits that goat or cow’s milk lacks (even A2-type milk). For this reason, the global production of sheep milk continues to increase as people experience the nutritional benefits of alternative milks. As well as superior nutrition, the environmental advantages of New Zealand sheep dairying vs. traditional dairying are now much better understood, and these sustainable options are rapidly gaining traction.
What makes Sheep Milk unique and precious?
Sheep Milk, a great alternative
Proteins in sheep milk are very different to those in cow’s milk, in both structure and composition. Sheep milk is lower in a protein called alpha-S1 Casein.
Naturally A2-type milk
Sheep milk is naturally an A2-type milk, free from A1 beta-casein protein found in most cow milk.
More protein than cow’s and goat’s milk
Sheep milk naturally contains up to 60% more protein when compared to goat and cow milk.
A complete source of protein
Sheep milk is what is known as a ‘complete protein’ source, this means it contains all 10 essential amino acids.
Sheep milk is similar in taste to cow’s milk, but is richer, creamier and naturally sweeter. And it’s different to goat milk in that it doesn’t have a strong aroma and no salty or gamey flavour.
Grass-fed sheep milk is proven to taste better than regular (grain-fed) milk. It also contains a greater proportion of short and medium-chain fatty acids, more vaccenic acid (VA), and more conjugated linoleic acid (CLA).
Lighter on the land
Sheep milking is more environmentally sustainable than conventional dairying, with 30-50% lower impact on the land.
"What our trial has shown is that sheep milk is not just compositionally different to cows' milk but has inherent properties which means we digest it differently" — Dr Amber Milan, Research Fellow at the Liggins Institute and AgResearch Limited