Sheep milk is the richest and most concentrated of all common dairy milks. It is prized worldwide for making high-yield, flavorful cheeses such as Roquefort, Pecorino Romano, Manchego, and Feta.
1. Average Composition of Sheep Milk (per 100 mL)
| Component | Amount | Energy |
|---|---|---|
| Water | 79–82 g | — |
| Total Solids | 18–21 g | — |
| Fat | 6.0–8.5 g (avg. 7.0–7.5 g) | 63–76 kcal |
| Protein | 5.5–6.5 g (avg. 6.0 g) | 22–26 kcal |
| Lactose | 4.4–5.2 g (avg. 4.8 g) | 18–21 kcal |
| Ash (minerals) | 0.9–1.1 g | — |
| Energy | 105–120 kcal | — |
2. Key Chemical Components
A. Milk Fat (6.0–8.5 %)
- Highest fat content among common dairy species
- Medium-chain fatty acids (C6–C10) higher than cow milk, similar to goat milk (caproic, caprylic, capric ≈ 10–15 %)
- Small fat globules (avg. 3–4 μm) → good natural creaminess
- Rich in conjugated linoleic acid (CLA) and omega-3 (especially in pasture-fed sheep)
B. Proteins (5.5–6.5 % — highest of all milks)
| Protein Type | g/100 mL | Notes |
|---|---|---|
| Total Casein | 4.5–5.2 | Very high αs- and β-casein |
| β-lactoglobulin (whey) | 0.8–1.0 | Higher than cow/goat |
| α-lactalbumin | 0.2–0.3 | Lower |
Result: Extremely high casein → excellent cheese yield (almost double that of cow milk per liter).
C. Lactose
4.4–5.2 % — similar to goat milk, slightly higher than buffalo, lower than cow/human.
D. Minerals (highest mineral content)
| Mineral | Sheep Milk (mg/100 mL) | Cow Milk (mg/100 mL) |
|---|---|---|
| Calcium | 180–220 | 110–130 |
| Phosphorus | 140–180 | 90–100 |
| Potassium | 120–160 | 130–150 |
| Magnesium | 16–20 | 10–12 |
| Zinc | 0.5–0.8 | 0.3–0.4 |
3. Comparison Table: Sheep vs Cow vs Goat vs Human Milk
| Parameter | Sheep | Cow | Goat | Human |
|---|---|---|---|---|
| Fat (g/100 mL) | 7.0–7.5 | 3.5–4.5 | 3.5–4.5 | 3.5–4.5 |
| Protein (g/100 mL) | 5.5–6.5 | 3.2–3.8 | 3.0–3.8 | 0.9–1.2 |
| Lactose (g/100 mL) | 4.8 | 4.8 | 4.4 | 7.0 |
| Calcium (mg/100 mL) | 180–220 | 120 | 120 | 30 |
| Total Solids (%) | 18–21 | 12–13 | 12–14 | 12–13 |
| Energy (kcal/100 mL) | 105–120 | 60–70 | 65–75 | 65–70 |
| Cheese yield (kg from 100 L) | 18–25 kg | 9–12 kg | 10–14 kg | Not used |
| Digestibility | Moderate | Moderate | High | Highest |
4. Special Features of Sheep Milk Chemistry
- Highest total solids → ideal for cheese and yogurt production
- Very high casein and calcium → firm curd, excellent rennet coagulation
- High medium-chain fatty acids → distinctive rich flavor
- Naturally high in bioavailable zinc and selenium
- Contains more medium-chain triglycerides (MCTs) than cow milk
Summary
Sheep milk is nature’s most concentrated dairy milk — nearly twice as rich in fat and protein as cow milk. Its high casein, calcium, and medium-chain fatty acid content make it chemically perfect for traditional cheese-making and give it a creamy texture and intense flavor profile that is unmatched. Though produced in smaller volumes than cow milk, its superior composition explains why sheep milk cheeses are among the most prized (and expensive) in the world.
Related Topics
Chemistry of Human Milk
Chemistry of Cow Milk
Chemistry of Buffalo Milk
Chemistry of Goat Milk
Chemistry of Camel Milk
Chemistry of Donkey Milk