the important fat

Milk contains quantities of goods. Milk from sheep differs from the more well-known cow's milk, nor should it be mixed with the fresh goat's milk. Tastefully, sheep's milk is close to the cow's milk, but nutritionally closer to the goat's milk.

The most important differences lie in the fat composition. Sheep milk has about twice as high fat and protein levels as cow's milk - but the fat molecules are much smaller in size! They are so small that the milk is usually called naturally homogenized, ie the cream does not flow up to the surface so easily. The small molecules make the fat more easily digested, which spares the intestine and can make it easier for the person who is lactose sensitive.

With a larger proportion of omega-3, more monounsaturated fatty acids and a lower proportion of palmitic acid (C: 16), the sheep's milk has a completely different, and more beneficial, fat composition than the cow's milk. For an ice cream to become creamy, a certain surface is required where air can bind to the fat, which is where creaminess occurs.


Thanks to the comparatively small fat molecules of the sheep's milk, the available surface becomes even larger at low fat contents. That is why we can make an ice cream completely without cream, but with retained creaminess. A Sheep Tacka® contains around 5% fat (a little depending on the season and day variation in the milk) - most cow's milk slides have 10-20%!


Sheep milk products

The fat with its special structure and composition is important, but there are more aspects that make the sheep's milk very interesting from a health perspective. The protein, for example. For anyone who is allergic to milk protein, it may be interesting to look more closely at sheep's milk. The vast majority who believe they are allergic to milk protein, it is actually against KO milk protein. Since the proteins differ greatly between sheep and cow's milk, many cow's milk protein allergies can tolerate sheep's milk without any problems. One sheep thanking goat ice cream only contains milk from sheep, never anything from cow.

Also, many lactose-sensitive people have noted that they can eat sheep's milk products without worry. A little strange may seem, because the sheep's milk contains as much as much lactose as the milk from cows (or from goats for that matter!). But scientists have highlighted the fat structure as a possible explanation, partly because the fat embedded the lactose in another way, and partly because the smaller fat molecules in the sheep milk create less irritation in the intestine and thus there is more capacity left to handle the lactose. Sheep milk also has higher levels of both minerals and vitamins compared to cow's milk. In addition, sheep's milk lacks capric acid, a fatty acid that is abundant in goat's milk and which is the cause of the typically milled goat milk. It gives the sheep's milk a very fresh and neutral, sweet taste.

©Andreas Hylthén