Sheeps Milk

Sheep milk is milk produced by domestic sheep. It is richer and creamier than cow's milk, with higher levels of protein, fat, and lactose. It is commonly used to make cheese, yogurt, and butter.

Sheep milk is primarily used for dairy products like cheese and yogurt due to its rich flavour and texture. Its high fat and protein content contribute to a creamy mouthfeel and good emulsifying properties in processed foods such as pasta sauces and pestos.

Sheep milk is a natural food ingredient, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of protein, calcium, and other nutrients. As with all dairy products, its consumption contributes to overall dietary intake. Evidence does not suggest adverse health effects from moderate consumption of sheep milk.