Sheep’s milk

– Sheep Breeds:
– Specialized dairy breeds yield more milk
– East Friesian (Germany)
– Sarda (Italy)
– Lacaune (France)
– British Milk Sheep (UK)
– Chios (Greece)
– U.S. common dairy breeds are East Friesian and Lacaune
– Meat or wool breeds produce less milk
– Dairy sheep can produce 400–1,100lb of milk per year
– Crossbred ewes produce 300–650lb of milk per year

– Milk Production Period:
– Sheep milk has high emissions intensity
– Ewes produce milk for 80–100 days after lambing
– Milk production decreases post-weaning or shorter days
– Controlled internal drug release (CIDR) helps breed ewes out of season
– Dairy sheep can lactate for 120–240 days

– Products Made from Sheep’s Milk:
– Sheep milk cheeses include feta, Roquefort, Manchego
– Various cheeses from Italy, Croatia, Malta, Hungary
– Greece makes yogurt from sheep’s milk
– Sheep’s milk is suitable for cheese-making
– Sheep’s milk produces more cheese than cow’s milk

– Nutrition by Comparison:
– Sheep’s milk has high fat and CLA content
– High level of solids in sheep’s milk
– Sheep’s milk is suitable for cheese-making
– Sheep’s milk produces more cheese than cow’s milk
– Sheep’s milk has more protein and fat than cow’s milk

– See Also:
– Donkey milk
– Goat milk
– Mare milk
– Moose milk
– List of dairy products

Sheep's milk (Wikipedia)

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Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products, such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), Roquefort (France) and Oscypek (Poland).