Sheep milk is very popular among the population of Crimea, Italy, Central Asia and the Caucasus. Since this drink has a rather unpleasant odor, it is practically not consumed in its entirety.
Beneficial features
Compared to cow's milk, sheep's milk is 1.5 times more nutritious. With regular consumption, this product improves brain activity and increases the supply of oxygen to cells.
In addition, this drink takes part in protein synthesis, and is also an excellent antioxidant.
Given the high amount of calcium, sheep's milk reduces the risk of osteoporosis, and it also strengthens the skeleton. In addition, this mineral is necessary for the body after serious illnesses to strengthen the immune system. This milk also contains zinc, which has a beneficial effect on the condition of the skin. It is recommended to include this product in their diet for people who are allergic to cow and goat milk
, as well as for asthma, eczema and some skin problems.
Thanks to the vitamin A content, vision improves and reduces the risk of eye diseases. Thanks to the chlorine content, swelling is reduced, and this mineral also helps eliminate toxins from the body.
Given the high potassium content, sheep's milk has a positive effect on the cardiovascular system and reduces the risk of heart attack, stroke and other problems. Use in cooking Sheep's milk is used in cooking like cow's milk and other versions of this product. It makes delicious yoghurts, cheese, feta cheese, butter and others.
dairy products
(see photo). Harm of sheep milk and contraindications
Sheep milk can be harmful to people with individual intolerance to the product. You should avoid using this product if you have gastritis, colitis and ulcers. Due to its high calorie and fat content, you should not abuse this drink so as not to cause serious problems.
Fermaved.ru » Livestock » Sheep » Benefits and harms sheep's milk all kinds of microelements and is not contraindicated for allergy sufferers. This is why people who cannot consume cow's, lamb's or goat's milk are advised to switch to sheep's milk.
Benefits and harms of sheep milk
The Caucasus, Middle East, Central Asia, Greece - this is not a complete list of areas where sheep's milk is regularly used in the diet. In order to increase the production of sheep milk, livestock breeders specially bred a special sheep, which in a period of 3 to 5 months produces up to 150 kg of this unique product.
Application
Sheep milk is used like any other. It has a rather specific smell - it is rarely consumed undiluted. This product is indispensable for culinary purposes. Sheep's milk can be used to make wonderful yoghurts and delicious oil, and other fermented milk products, as well as cheese, amazing in its taste.
Sheep meat is very popular all over the world. fresh milk and cheeses made from it (Roquefort, Provencal, feta cheese, feta). A huge plus is that its nutrients are light and well absorbed by the body, so sheep products are always recommended by experts for a dietary and balanced diet.
Unique composition
What's in sheep's milk?
- Firstly, a group of different useful vitamins. Thus, vitamin A not only helps improve vision, but is also indispensable in the fight against various eye diseases. Drinking the drink will enrich the body with vitamins D and E and thus help your skin become beautiful and healthy. This combination of vitamins will be especially useful for those who suffer from various skin diseases.
- Secondly, sheep milk contains vitamin B12 and folic acid in abundance. As a rule, these vitamins are necessary to maintain the body and are most often taken as supplements to strengthen the immune system during cold season.
- Thirdly, the high concentration of potassium contained in it will help improve the health of the cardiovascular system.
- Fourthly, another advantage of the drink is that it is rich in zinc, which is indispensable for the beauty and health of hair, as well as the vigor and energy of the whole body. In addition, the supply of the required amount of zinc increases appetite, which is why nutritionists prescribe sheep milk for those who struggle with anorexia.
- Fifthly, sheep's milk contains a lot of calcium, which is why it is often recommended to drink it to treat diseases such as osteoporosis.
What is the benefit
The benefits of sheep's milk are a separate topic. This product will be useful to everyone, as it is the best helper for boosting immunity. It is especially important to drink it for children, nursing mothers, as well as workers in physical professions.
The benefits of sheep's milk
Besides:
- The milk produced by sheep has excellent antioxidant properties: a person who regularly consumes it absorbs oxygen better, which normalizes brain function, concentration and memory.
- After suffering from colds, sheep product is especially useful.
- Drinking this drink at night will absolutely ensure a sweet dream.
- The most important difference between sheep's milk and goat's or cow's milk is that there are practically no allergies to it, so people with asthma and eczema can safely use it in their diet.
- This product can also be used when feeding purebred pets.
Sheep's milk cheese
Don't like cheese? Most likely, you have simply never tried sheep's milk cheeses. Thanks to its beneficial and nutritious substances, this drink is a wonderful raw material for the production of cheese with a unique taste. Many countries have developed their own unique technology for manufacturing this product. Nowadays you can often find analogues of such cheese on store shelves, however, they differ significantly in taste from their originals.
Sheep's milk cheeses are extremely popular
Like sheep's milk, the cheese produced from it contains not only beneficial amino acids, but also trace elements. People who regularly include sheep's milk cheese in their diet practically do not suffer from eye diseases or diseases of the gastrointestinal tract, endure fractures more easily and follow their diet easily.
Harm and contraindications
If individual intolerance is observed, sheep milk is certainly contraindicated and can be harmful. Due to its high fat content, this product is not recommended for overweight people, as well as those who suffer from renal and liver failure, dyskinesia.
Do not forget that this drink has a high fat content, which increases cholesterol levels in the body, so its use must be treated with caution. The quantity should be taken into account food calories, which it contains, and consume without overdoing it. How much is this? The daily norm per day should be no more than 150 g.
Sheep's milk is a biblical product
Dairy sheep (lacon, lacon, lacaune), production sheep cheese
Dairy sheep farming is being developed in the Borisov region
It will also be useful to know that although sheep produce less milk than other domestic animals, it is the milk that costs much more. Plus, it is much more convenient to store than other fermented milk products. The product is easy to freeze, and this process does not affect its quality at all. taste qualities and nutritional value.
fermoved.ru
Description of sheep's milk with photos, characteristics of its benefits and harms, as well as calorie and fat content; use in recipes
Sheep milk is very popular among the population of Crimea, Italy, Central Asia and the Caucasus. Since this drink has a rather unpleasant odor, it is practically not consumed in its entirety.
Beneficial features
Compared to cow's milk, sheep's milk is 1.5 times more nutritious. With regular consumption, this product improves brain activity and increases the supply of oxygen to cells. In addition, this drink takes part in protein synthesis, and is also an excellent antioxidant.
In addition, this drink takes part in protein synthesis, and is also an excellent antioxidant.
It is recommended to include this product in your diet for people who are allergic to cow's and goat's milk, as well as for asthma, eczema and certain skin problems.
Thanks to the vitamin A content, vision improves and reduces the risk of eye diseases. Thanks to the chlorine content, swelling is reduced, and this mineral also helps eliminate toxins from the body. Given the high potassium content, sheep's milk has a positive effect on the cardiovascular system and reduces the risk of heart attack, stroke and other problems.
Sheep's milk is used in cooking like cow's milk and other versions of this product. It makes delicious yoghurts, cheese, feta cheese, butter and other fermented milk products (see photo).
dairy products
Sheep milk can be harmful to people with individual intolerance to the product. You should avoid using this product if you have gastritis, colitis and ulcers. Due to its high calorie and fat content, you should not abuse this drink so as not to cause serious problems.
xcook.info
Sheep milk - composition, use, contraindications
Sheep milk is traditionally used in the North Caucasus, Central Asia, Transcaucasia and Crimea. Sheep milk is also widely used by residents of the Middle East, Greece and Italy. In these countries, special breeds of sheep have been bred that are capable of producing up to 150 kg of milk during a lactation period lasting from 4 to 5 months. Sheep milk is a very high-calorie and nutritious product with a delicate and slightly sweet taste. Butter, curdled milk, yoghurts, kefir are made from it and, of course, gourmets all over the world know the taste of sheep's milk cheese well.
Application
Due to the specific smell, sheep's milk is rarely consumed whole. It is usually used to make various fermented milk products and cheeses. The nutrients in sheep's milk are easily digestible, so nutritionists recommend including it in the diet of older people and children. However, this product contains a large amount of fat and therefore it is advisable for people prone to obesity to drink whole sheep milk and fermented milk products from it, diluting them with water.
Composition and properties of sheep's milk
Sheep's milk is 1.5 times more nutritious than cow's milk. It is rich in B vitamins and vitamin A. Sheep milk is especially useful for pregnant women, children, and adolescents. This milk is famous for its antioxidant properties. With its regular use, oxygen absorption improves and nutrients brain cells, resulting in improved memory, concentration, and increased learning ability.
Sheep milk contains up to 10% fat and up to 20% dry matter. Compared to cow's or goat's milk, it contains several times more zinc and calcium. Calcium from sheep's milk is in an easily digestible form, and the ratio of phosphorus and calcium in it is ideal. That is why nutritionists advise regularly consuming sheep's milk to treat and prevent osteoporosis. In addition, calcium needs increase sharply after suffering from colds. Zinc is essential for healthy skin and hair, as well as overall good health. Sufficient intake of zinc from food helps increase appetite. In this regard, sheep's milk is recommended to be included in the menu of people suffering from anorexia.
Sheep milk protein has less allergenic properties than goat or cow milk proteins. Sheep milk is indicated for bronchial asthma, eczema and other allergic diseases. The protein content in sheep milk is 5.6%, and the calorie content of 100.0 g of this product is 109.7 kcal.
Just one cup of warm sheep's milk, drunk half an hour before bedtime, will give you a sound and healthy sleep.
Contraindications
Sheep milk and products made from it should be excluded from the diet of people suffering from individual intolerance (idiosyncrasy) to this food product.
Sheep's milk cheese
Due to its high nutritional qualities, high fat and protein content, as well as its unique aroma, sheep's milk is an almost ideal raw material for making cheese. IN different countries Sheep's milk cheese is made using different technologies and, accordingly, has different names. The most famous are the following types of sheep's milk cheese:
- Roquefort is a world-famous French sheep cheese;
- Provençal cheeses are all made only from sheep's milk. The most famous among them are "Brousse du Rove" and "Picodon";
- Brynza is one of the types of brine cheese;
- Feta is the most traditional pickled cheese in Greece.
Benefits of sheep's milk cheese
Sheep cheese contains all the essential amino acids. It is rich in protein, microelements, vitamins. Cheese can be easily compared to milk concentrate, which contains all useful and nutrients in much higher concentrations.
Among those peoples who regularly consume sheep's milk cheeses, there are significantly fewer diseases of the organs of vision and gastrointestinal tract. These cheeses contain significant amounts of calcium and phosphorus salts, and even in the most optimal ratio, which makes their consumption an excellent preventive measure for the development of osteoporosis, and also helps to reduce the time for healing of fractures.
Sheep's milk cheese contains more than 30% fat and is classified as fatty and high-calorie foods. Therefore, despite everything beneficial features, it should be consumed within reasonable limits. So an adult should eat no more than 100.0 - 150.0 g of sheep cheese per day. This amount will allow you to fill the body with fats, protein, lecithin, mineral salts and vitamins, but will not lead to the deposition of excess fat in the form of extra pounds.
Sheep's milk cheese is especially useful for pregnant women, nursing mothers, children and adolescents, as well as people engaged in heavy physical labor and expending too much energy.
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Sheep milk: beneficial properties and calorie content. Sheep milk products
Sheep have been bred for milk for thousands of years. Perhaps even before people started milking cows. In the modern world, dairy sheep farming is concentrated in Europe and countries near the Mediterranean Sea.
Sheep's milk is very nutritious and richer in vitamins A, B and E, calcium, phosphorus, potassium and magnesium than cow's milk. It also contains a higher proportion of small and medium chain fatty acids, which are considered beneficial to health. For example, some have little effect on cholesterol levels in people. In addition, they help milk digest easier.
How is it used?
Sheep milk can be frozen and stored until the required amount is available for sale or cheese production. Freezing does not affect the cheese-making qualities of the product.
Sheep's milk has a higher solids content than goat's or cow's milk. As a result, more cheese can be produced from a liter of cheese, compared to the resulting product from the same unit of goat or cow product. Sheep milk yields 18 to 25 percent cheese, while goat and cow milk yield between 9 and 10 percent.
While sheep typically produce less product than goats and much less than cows, sheep's milk sells for a significantly higher price per liter. In farm stores it is almost four times more expensive than cow's milk.
Sheep's milk cheese
The main product made from sheep's milk is cheese. The most famous types of this product are the following: feta (Greece, Italy and France), ricotta and pecorino Romano (Italy), Roquefort (France). Bryndza cheese is also a well-known international product. Yogurt and ice cream are also made from sheep's milk.
Although any breed of sheep can be milked during lactation (like other types of livestock), there are specialized breeds of dairy animals. There are more than a dozen dairy breeds around the world that are capable of producing 200 to 600 liters during lactation, while production from conventional sheep species is only 50 to 100 liters during the same period. The caloric content is approximately the same - at the level of 108 kcal per 100 grams of product.
Around the world, most sheep are milked by hand. This is because many dairy breeds are raised on small farms in remote areas where technical equipment remains very limited. Modern farms where sheep are raised use complex mechanisms for milking: machines, pipelines, large tanks, etc. They do this once or twice a day.
Maximum milk yield will be achieved if lambs are removed from their pens within 24 hours of birth and subsequently raised on artificial milk replacer.
Sheep milk: benefits and harms
This milk is rich in calcium and minerals like zinc. Their content is very high compared to dairy products from other animals. It is always worth remembering that lacto-calcium is much easier to digest than calcium carbonate (which is marble). When combined with lactose and vitamin D, calcium is vital in the fight against osteoporosis. There is almost twice as much of this microelement in sheep's milk as in cow's milk.
Calcium is also necessary after any debilitating illness. Zinc, in turn, is needed to maintain skin health and is also recommended for various long-term diseases, including anorexia.
However, sheep milk has a very high fat content. This can have a negative connotation. Unsaturated fats can increase cholesterol levels in the body, so it is better not to overuse the product.
Vitamins
Vitamins, mainly B-complex, but also A, D and E, are essential for maintaining health and are often recommended as a dietary supplement. Why worry about this when they are all present in sheep's milk? It is especially rich in folic acid and B12, which are most often offered in the form of synthetic vitamin complexes.
Fats
Many people are put off by the high levels of fat found in sheep's milk. However, we must remember that the so-called “fats” contain three fat-soluble vitamins, without which the body begins to suffer from serious illnesses. These are vitamins A, D and E - sheep milk contains much more of them than cow or goat milk. Vitamin D content is 0.18 g/100 grams, compared to summer cow's milk with a proportion of 0.04 g/100 g. Sheep's milk also contains a higher percentage of saturated fatty acids and this is thought to result in higher lactose absorption in cases of poor tolerance.
Another important point is that 45% of the fatty acids contained in the product are mono- or polyunsaturated. This means that when such milk is consumed, it remains in the body for a very long time. Doctors even recommend drinking sheep's milk yogurt three hours before the planned feast. This method works better than the well-known olive oil. No one will argue that it is better to prevent the consequences of a feast than to deal with it later.
But remember that unsaturated fats can increase cholesterol levels in the body, so everything should be in moderation!
Protein
The protein that is contained in milk and does not end up in cheese remains in the whey. The content of this element in sheep's milk is three times higher than in cow's or goat's milk. Thanks to this, the whole product is easier to digest, and whey, in turn, is also recommended for consumption.
Lactose
Even if people are severely lactose intolerant, they can safely consume sheep's milk products. In the production of yoghurts from it milk sugar oxidizes. In addition, most of the lactose comes out with the whey when cheeses are made. There is also evidence that the lactose in sheep's milk is easier to tolerate than in other types of milk, so it's always worth trying it for yourself to see for yourself.
Remember that any illness and use of antibiotics has a bad effect on your immune system. Plus, even the best medications usually kill the good bacteria as well as the bad ones. Sheep's milk yogurt and feta cheese help correct this and restore intestinal flora.
Be healthy!
Peculiarities, the nutritional value And chemical composition sheep's milk. Benefits and harms when consumed. Recipes and uses in cooking.
Sheep milk is a nutritious liquid produced by the mammary glands of the ewe, a female ram, for feeding lambs. Lactation continues even if the animal is milked artificially, but not longer than 6 months. The color of the product is white or yellowish, the structure is uniform, the taste of sheep's milk is distinctly sweet, the taste depends on the type of feed. The product is popular in the Caucasus, Central Asia, Italy, Greece and the Middle East. Whole milk is almost never used, despite its high digestibility, due to its not very pleasant smell. But many products are made from it - cheeses and lactic acid drinks.
Composition and calorie content of sheep's milk
The nutritional value of the product is high, as a result of which it is not recommended to be included in the diet of those losing weight.
Calorie content of sheep's milk is 111 kcal per 100 g, of which:
- Proteins - 5.6 g;
- Fats - 7.7 g;
- Carbohydrates - 4.8 g;
- Ash - 0.9 g;
- Water - 80.8 g.
Vitamins per 100 g:
- Vitamin A - 50 mcg;
- Retinol - 0.05 mg;
- Beta Carotene - 0.01 mg;
- Vitamin B1, thiamine - 0.06 mg;
- Vitamin B2, riboflavin - 0.35 mg;
- Vitamin B4, choline - 30 mg;
- Vitamin B5, pantothenic acid - 0.41 mg;
- Vitamin B9, folate - 2 mcg;
- Vitamin B12, cobalamin - 0.5 mcg;
- Vitamin C, ascorbic acid - 5 mg;
- Vitamin E, alpha tocopherol - 0.18 mg;
- Vitamin H, biotin - 8.1 mcg;
- Vitamin PP - 1.5 mg;
- Niacin - 0.35 mg.
Macroelements per 100 g:
- Potassium, K - 198 mg;
- Calcium, Ca - 178 mg;
- Magnesium, Mg - 11 mg;
- Sodium, Na 26 mg;
- Phosphorus, P - 158 mg;
- Chlorine, Cl - 76 mg.
Microelements per 100 g:
- Iron, Fe - 0.092 mg;
- Iodine, I - 2 μg;
- Cobalt, Co - 3 μg;
- Manganese, Mn - 0.011 mg;
- Copper, Cu - 13 μg;
- Molybdenum, Mo - 8 μg;
- Selenium, Se - 13 μg;
- Strontium, Sr - 20 µg;
- Zinc, Zn - 0.22 mg.
Digestible carbohydrates per 100 g:
- Mono- and disaccharides (sugars) - 4.8 g;
- Lactose - 4.8 g.
Essential amino acids per 100 g - 2.441 g, most of all isoleucine, leucine, lysine and the phenylalanine + tyrosine complex.
Nonessential amino acids in goat milk are 3.134 g per 100 g; aspartic acid, proline and serine predominate.
Cholesterol - 30 mg per 100 g.
Of the fatty acids, omega-6 is present - 0.31 g.
Saturated fatty acid per 100 g - 4.6 g:
- Oily - 0.23 g;
- Nylon - 0.15 g;
- Caprylic - 0.15 g;
- Capric acid - 0.38 g;
- Lauric acid - 0.23 g;
- Myristic - 0.64 g;
- Palmitic - 1.64 g;
- Stearic - 0.97 g.
Monounsaturated fatty acids - 2.39 g per 100 g:
- Myristoleic acid - 0.04 g;
- Palmitoleic - 0.11 g;
- Oleic (omega-9) - 2.23 g.
Polyunsaturated fatty acids - 0.31 g per 100 g:
- Linoleic acid - 0.24 g;
- Arachidonic acid - 0.07 g.
The following nutrients provide the beneficial properties of sheep's milk:
- Riboflavin - without it, the skin cracks, hair falls out, vision deteriorates, insomnia appears, and a general deterioration in condition.
- Choline - when the body lacks this substance, cirrhosis of the liver occurs, memory deteriorates, and the functions of the reproductive system deteriorate.
- Ascorbic acid - participates in all redox reactions, increases the body's defenses.
- Potassium - with its deficiency, the functioning of the cardiovascular system is disrupted, convulsions appear, and depression develops.
- Calcium - if there is not enough calcium, bones become brittle, teeth are destroyed, and atherosclerosis develops.
- Phosphorus - when the reserve is depleted, it becomes difficult to move, every change in position causes pain, and the functioning of the urinary system is disrupted.
- Zinc is essential for skin health; without it, seizures appear and epilepsy develops.
The benefits and harms of sheep's milk are determined by the content of nonessential and essential amino acids, monounsaturated and polyunsaturated acids. They improve digestibility, increase performance, have a beneficial effect on memory function and accelerate impulse conduction. But at the same time, accumulation in the body contributes to obesity and increases the level of bad cholesterol in the blood. Cholesterol plaques cause vasoconstriction and increase the risk of strokes, heart attacks and coronary artery disease.
A quality product has a pH (acidity) of 6.25-6.28 units. This is due to the high protein content. If the indicator increases, curdling accelerates - the technology for preparing fermented milk products is disrupted. Rennet elements are used to slow down acidification.
Beneficial properties of sheep's milk
The product in its natural form is used to treat many diseases. Its healing effect was noticed by healers of the Ancient East.
Benefits of sheep's milk:
- Strengthens the skeletal system, prevents the development of osteoporosis and degenerative changes in the musculoskeletal system.
- Improves the condition of skin and hair, reduces the symptoms of chronic dermatological diseases - eczema, psoriasis.
- Restores bone mass, suppresses rickets in children and helps get rid of anorexia and anemia.
- Introduction into the diet of patients with dystrophy helps to quickly restore the condition.
- Replenishes the reserve of vitamins and minerals.
- It has an antioxidant effect, isolates free radicals circulating in the intestinal lumen, cleanses the liver and accelerates intoxication after treatment with antibiotics and chemotherapy.
- Improves oxygen conductivity.
- Stabilizes the functioning of the central nervous system in general and the brain in particular, has a beneficial effect on memory function, and accelerates the conduction of nerve impulses.
- Helps quickly cope with insomnia, irritability, and prevents the development of depression.
- Improves vision.
The drink is quickly digestible perfect combination components - calcium, potassium, phosphorus and magnesium. When people regularly consume sheep's milk products, the reproductive system retains its functions longer.
If you introduce this drink into your diet during the rehabilitation period after debilitating diseases, the body quickly recovers. Almost no allergies arise; it can be safely used for bronchial asthma, conjunctivitis and rhinitis caused by seasonal hay fever.
Sheep milk also has many beneficial properties: it protects the mucous membrane of the digestive tract, reduces the absorption of alcohol, and protects the liver from decay products ethyl alcohol. If you drink half a glass of sheep's milk before the feast, you will be able to keep a “sober” head, and in the morning you will not have to suffer from a hangover. Of course, if the dose of alcohol is “shock”, more than 0.5 liters of vodka drunk within 20 minutes, milk will not help.
Contraindications and harms of sheep's milk
There are very few people who drink the drink in pure form. But this is not explained by organic features, but rather by attitude - the smell and unusual oily taste on the lips causes rejection if you try it for the first time.
An allergic reaction may occur due to individual intolerance. It also happens that you have been consuming sheep’s milk products all your life, and then unpleasant symptoms arose. This can be explained by the fact that the animal ate grass that causes allergies in humans.
Sheep milk can cause harm in cases of liver failure, biliary dyskinesia, chronic pancreatitis, and cholelithiasis. This is due to increased fat content.
People who are obese should also not indulge in meals containing this type of product. This will provoke even more weight gain.
However, if an obese patient has a history of heart disease, lung disease or frequent allergies, you should not refuse the medicine given by nature. You just need to follow the dosage - no more than 150 g per day.
Sheep's milk recipes
Milking a sheep is very difficult. To collect a sufficient amount of raw materials, they begin to collect in advance, within 2-3 days. If previously a rennet element was added to improve quality, which sometimes had a negative impact on the final product, now you can safely use the freezer. Frozen milk retains all its beneficial properties in full. Cheeses are most often made from this product.
Recipes with sheep's milk:
- . Heat milk, 4 liters, slowly to a temperature of 34-35°C, stirring constantly so that heating is uniform. Pour in 4 ml of calcium chloride from the ampoule. Remove the container from the heat, add thermophilic farmer's sourdough on the tip of a knife, let stand for 3 minutes, and stir only then. Close the lid tightly and leave for 1 hour at room temperature. Rennet, a quarter of a teaspoon, is dissolved in water, everything is mixed, and the pan is set aside for another 1 hour. During this time, the milk should completely curdle. Next, you need to monitor the production of cheese grains - experienced cheese makers determine the flocculation time by eye. The clot is left for some time until it becomes dense. It takes up to 2.5 hours to prepare the cheese grain. Then the curd is cut into cubes with edges of about 1.5 cm and stirred, separating the whey. If you maintain a constant temperature of 34-35°C, the grain will settle within 20 minutes. Then the grains are transferred into molds with a slotted spoon and left to ripen - you can put pressure on them. This raw cheese need to be turned over periodically. Ripening is carried out at room temperature. When the cheese becomes dense, dilute the brine: 500 g salt, 0.85 l cold water, ampoule of calcium chloride, half a teaspoon of vinegar. Salt in the refrigerator for 8-10 hours. Then they are dried, if necessary - again placed in brine. You can add olives to improve the taste. vegetable oils, greenery. The cheese is allowed to dry before use.
- Cheese "Cachotta". Mesophilic starter is purchased in the store. First, take 1.8 liters of water into a container, heat it to almost 100°C, dissolve 0.5 tbsp. l. calcium chloride, add 450 g of non-iodized salt. Add saffron to 3.8 liters of sheep's milk, heat to 32°C, add starter and leave for 5 minutes. Then everything is mixed, the saffron is removed. Stir from top to bottom, pouring in the rennet, let stand for 40-45 minutes at a constant temperature. The curd curd is cut into cubes and stirred constantly to prevent sticking. Then, continuing to stir, increase the temperature by 2°C and drain the cheese grains into a colander. Sticking should occur after separating the whey, under pressure. The weight of pressure on the resulting cheese is 4-6 hours. The curd with the separated whey is turned over several times. The gauze is removed, the cheese is immersed in brine for 4 hours, left to ripen for 8 hours, turning every 2 hours. For ripening, use the refrigerator shelf.
The most famous cheeses are made from sheep's milk. These are the popular “Roquefort”, Provençal “Picodon” and “Bruss-du-Rov”, Caucasian feta cheese.
Sheep milk drinks:
- Matsoni. Sourdough, sour cream, kefir or yogurt, 1 tbsp. l, diluted with warm milk, 200 ml, and the rest of the raw materials are heated almost to a boil, the starter is poured in, cooled to 50 ° C, stirring constantly, and left in the oven so that it does not cool down. The drink is ready in 8-12 hours.
- Ayran. For 1 liter of raw material, 1.5 g of lipase and 100 ml of thermophilic streptococci are prepared. Dilute lipase with warm water, 4 tbsp. l. The milk is fermented at the pasteurization stage and left warm until a homogeneous structure is obtained. Drink chilled. You can pour okroshka and use it for kneading dough.
If cottage cheese is prepared from sheep's milk, then after expressing the whey, it is advisable to stir in chopped herbs or spices. If you do not do this, you will hardly be able to enjoy the fermented milk product.
IN Ancient Rus' Dairy sheep were bred in the southern regions of the country, and cheeses, cottage cheese, and even sour cream were made from it. Such products were considered medicinal. Nowadays, cooking dishes from sheep's milk is done only in the Caucasus, in the republics of Central Asia and rarely in the Crimea.
The number of sheep in the CIS decreased first during the Great Patriotic War, and then it was restored again. By the 80s, milk was sold for export to European countries, the number of livestock was estimated at 400 thousand. But after the explosion of the Chernobyl nuclear power plant, since radionuclides long time were preserved in animal fur and were disposed of. The agricultural industry has only now begun to be revived.
Sheep milk is an expensive product, but it is more profitable to make cheese from it than from other types of raw materials. Yield - 18-25%, from cow or goat milk - 9-12%.
Entire industrial complexes are being built on New Zealand's sheep farms to produce powdered sheep's milk, cheeses and even ice cream. 80% of the final product is sold to other countries, 20% is kept for our own needs.
The best dairy sheep breeds:
- Ostfriesian - per year from such a sheep you can get 600 liters of milk;
- Tsigai - these animals have less milk yield, up to 160 liters per year;
- Lacayune - bred through selection, up to 400 liters per year;
- Awassi - 300 liters per year;
- Assaf - up to 450 liters per year.
Watch a video about sheep's milk:
Sheep milk is introduced into the diet of weakened children. Thanks to mixtures with this component, they quickly gain weight and catch up with their stronger peers. But adults should limit themselves to cottage cheese and cheeses, since whole milk or mixtures they are not able to assimilate.
Sheep milk is a product that is especially common in Central Asia, the North Caucasus, and Transcaucasia. In addition, this drink is revered in Crimea, Italy, Greece and Middle Eastern countries. They even bred special sheep breeds that can produce up to 150 kg of milk during the feeding period.
Properties of sheep's milk
This milk tastes very pleasant: it is tender and has a sweet aftertaste. At the same time, it is quite high in calories (110 kcal) and nutritious. From this milk, like regular cow's milk, yogurt, butter, kefir, and yogurt are prepared, but the most famous product is sheep's milk cheese.
Despite its taste, sheep's milk has a rather specific smell, which is why it is practically not consumed in its standard form. Most often it is used to make dairy products.
The benefits of sheep's milk
If we compare sheep and cow milk, the first is 1.5 times more nutritious than the second. It contains quite a lot of vitamins A and B, and milk itself is recommended for people of absolutely any age. It is useful for children and the elderly due to its good absorption by the body, and for pregnant women.
Sheep's milk contains antioxidant properties, and if consumed regularly, it will saturate brain cells with nutrients, which will lead to improved memory and increased concentration.
It also contains quite a lot of calcium and zinc, and these components are easily absorbed by the body, but the ratio of calcium and phosphorus can be considered a reference. Thanks to these factors, sheep's milk is effective in both the treatment and prevention of osteoporosis. After a cold, when the body is exhausted, good choice there will be consumption of sheep's milk. The zinc it contains is responsible for healthy hair and skin, as well as human well-being. This is especially useful for anorexia.
Many people have an allergic reaction to cow's or goat's milk protein, but sheep's milk protein has mild allergens.
I would also like to mention cheese made from sheep's milk. It contains all the amino acids necessary for humans, and many vitamins, protein, and microelements. It has been noticed that those peoples who often eat this product are less likely to suffer from eye and gastrointestinal diseases. It is an excellent prevention of osteoporosis, and also reduces the time of bone healing after fractures. It is recommended for use by pregnant or lactating women, children and adolescents, as well as people who are engaged in physical work or lead an overly active lifestyle.
Uses of sheep's milk
As already mentioned, the use of this milk is in many ways identical to the use of cow's milk. Fermented milk products and well-known cheese are prepared from it, but it is used less often in its whole form.
Cheeses made from this milk have gained recognition in many countries, and 4 varieties are the most famous. Roquefort (French), Provençal, feta cheese (brine), feta (Greek brine).
Harm from sheep's milk
Fortunately, this product has no contraindications. But if a person has an individual intolerance to sheep’s milk, then, naturally, it and products made from it must be excluded from the person’s diet.
Cheese made from this milk is a nutritious and high-calorie product. You could even say it's high in calories. It contains 1/3 fat, so it must be consumed in reasonable quantities. To get different useful material Without damaging your figure, it is recommended to eat 100-150 g of cheese per day. If you eat more, it will inevitably lead to excess weight gain.
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Sheep's milk is a delicious alternative to cow's milk and also provides a number of health benefits. It lowers cholesterol, strengthens bones, stimulates the immune system, growth and development. Prevents birth defects, reduces inflammation, fights cancer and lowers blood pressure.
The most popular types of milk are cow, goat, buffalo, etc. Sheep's milk has been used for thousands of years as a form of food throughout the world, although it is not as popular as cow's milk. In fact, sheep's milk has a number of advantages over other types, and also has a unique, delicious aroma. Due to this, it is popular in the cuisines of many regions.
Sheep milk is used in the production of numerous famous cheeses, including feta and Roquefort, and is also used in the preparation of various yoghurts. It contains an impressive amount of protein, carbohydrates, healthy fats, essential minerals and important vitamins. Due to the limited time of year when most sheep produce milk, continuous cultivation is more difficult. Therefore, sheep milk and related products tend to be more expensive and harder to find. Now let's take a look at some of the most important benefits of sheep's milk for our health.
The immune system
Thanks to the rich combination of minerals and nutrients contained in sheep's milk, including vitamins A and E, our immune system receives a very powerful healthy boost when consuming this product. Vitamins A and E act as antioxidants in the body by finding free radicals and eliminating them from the system. Thereby preventing the occurrence of chronic diseases and oxidative stress. This type of milk is also very good for improving health and appearance skin, mainly due to the activity of vitamin E.
Growth and development
Sheep milk is considered the best in terms of protein content. There are 5.4 grams of protein per 100 grams of milk, which is more than cow's (3.2 grams), goat's (3.1 grams) and buffalo milk (4.5 grams). This makes sheep's milk extremely important for growth and development, as complete proteins are essential for the production of tissue, cells and bone matter in the body. In addition, protein is a useful and easily accessible form of energy.
Fight against cancer
Nucleosides and nucleotides found in large quantities in sheep's milk (at least 50 times higher than in cow's milk) have been associated with a lower risk of cancer, better cell growth, and reduced oxidative stress throughout the body.
Child's health
Sheep milk contains many different B vitamins, including high levels of folic acid, which is extremely important for women's reproductive health. And also our general metabolism. Folate deficiency is closely associated with neural tube defects, which can have a long-term impact on the quality of life of the unborn child. Thus, sheep's milk is an excellent way to balance hormonal levels and ensure the birth of a healthy baby.
Blood pressure
The concentration of key amino acids in sheep's milk is higher than in cow's, goat's and buffalo's milk. These amino acids act as drugs to lower blood pressure. For those who prefer treatment with natural remedies, sheep's milk will good option to protect heart health - it will reduce the strain on blood vessels and arteries.
Bone mineral density
Like other types of milk, sheep's milk contains an impressive range of essential minerals, including zinc, magnesium and calcium. These are all important components for increasing bone mineral density in the body, which tends to decline as we age. Sheep milk will be a very effective and tasty way to prevent the development of osteoporosis and ensure an active healthy lifestyle in old age. It contains about twice as much calcium as cow's and goat's milk, which makes it good at protecting our bones and teeth.
Cholesterol levels
It's true that sheep's milk contains almost twice as much fat as cow's milk, but remember that not all fats are bad. In fact, monounsaturated fats from sheep's milk can help lower cholesterol in the body. This may help prevent the occurrence of certain cardiovascular diseases, such as atherosclerosis, heart attacks and strokes, and coronary artery disease. Medium chain triglycerides also make up about 25% of the fat content in sheep's milk and are associated with a reduction in body fat and improved conversion of protein into energy.
Precautionary measures
As mentioned above, sheep's milk is quite high in fat, so if you currently suffer from obesity or other weight problems, using sheep's milk as your main source of nutrients may not be the best solution. Therefore, before turning on this delicious and very useful product in your diet, talk to a nutritionist so that in the end you don’t end up harming yourself.
