Sheep milk is traditionally used in the North Caucasus, in Central Asia, the Caucasus and Crimea. Also
sheep's milk is widely used by the inhabitants of the Middle East, Greece and Italy. In these countries, withdrawn special breed of sheep, which in the period of lactation, which lasts from 4 to 5 months, able to produce up to 150 kg of milk. Sheep milk - a very high-calorie and nutritious product with a delicate and slightly sweet flavor. From it manufactures butter, yogurt, yogurt, kefir and, of course, all over the world gourmets know well the taste of cheese from sheep's milk.
Because of the peculiar smell of sheep's milk is rarely consumed in whole form. Usually, it is manufactured from a variety of dairy products and cheeses. Nutrients sheep's milk is easily digested, so nutritionists recommend including it in the diet of elderly people and children. However, this product contains a large amount of fat so people prone to obesity, it is desirable to drink whole milk and sheep's milk products out of it, spreading them with water.
The composition and properties of sheep's milk
Sheep milk in 1, 5 times more nutritious cow's milk. It is rich in B vitamins and vitamin A. It is especially useful sheep milk to pregnant women and to children, adolescents. This milk is known for its antioxidant properties. At its regular use improves the absorption of oxygen and nutrients to brain cells, resulting in improved memory, concentration, increases the ability to learn.
In sheep milk contains up to 10% fat and 20% total solids. Compared with cow or goat milk it contains several times more zinc and calcium. Calcium sheep's milk stored in assimilable form, besides the ratio of phosphorus and calcium in it is perfect. That is why nutritionists recommend regular use sheep milk for the treatment and prevention of osteoporosis. Besides calcium needs increase dramatically after suffering colds. Zinc is needed for healthy skin and hair, as well as for general good health in general. Adequate dietary intake of zinc promotes appetite. In this regard, sheep's milk is recommended to include in the menu of people with anorexia.
Sheep's milk protein has less allergenic than proteins of goat or cow's milk. Sheep milk is indicated for asthma, eczema and other allergic diseases. The protein content in sheep milk is 5 to 6%, and caloric 100, 0 g of this product - 109 7 kcal.
Just one cup of warm sheep's milk drunk half an hour before sleep, give you strong and healthy sleep.
Sheep's milk and its products should be excluded from the diet of people suffering from intolerance to individual (idiosyncratic) of the food product.
Cheese made from sheep's milk
Due to its high nutritional qualities, high in fat and protein, as well as the peculiar smell of sheep's milk is almost ideal raw material for the manufacture of cheese. In different countries of sheep's milk cheese made by different techniques and therefore is called differently. The best known are the following types of cheese from sheep's milk:
- Roquefort - the world famous French goat cheese;
- Farm cheese - all of them are made only from sheep's milk. The most famous among them are the "Brousse du Moat" and "picodon";
- Cheeses - a type of brine cheese;
- Feta - the traditional pickled cheese in Greece.
Benefits of cheese from sheep's milk
In sheep's cheese
It contains all the essential amino acids. Onbogat protein, trace elements and vitamins. Cheese can be easily compared with the milk concentrate, wherein all useful and nutrients contained in much greater concentrations.
Among those peoples who regularly eat cheese from sheep's milk, there is considerably less of eye diseases, gastrointestinal tract. Much content in these cheeses calcium and phosphorus, and even in the most optimal ratio, making use of their excellent preventive measure for osteoporosis, and helps to shorten the healing of fractures.
Cheese made from sheep's milk contains more than 30% fat, and it belongs to the fat and high-calorie foods. Therefore, despite all the nice features of eating it should be within reasonable limits. Thus an adult per day should eat no more than 100, 0 - 150, 0 g of goat cheese. This amount will allow to fill the body fat, protein, lecithin, vitamins and minerals, but not lead to deposition of excess fat in the form of excess kilos.
Especially useful cheese from sheep's milk for pregnant women, nursing mothers, children and adolescents, as well as people engaged in hard physical labor and the costs are too much energy.