The nutritional value of sheep milk
- Sheep milk has a short fat chain, with a fat globule particle of 3.0 microns, which is about one-third of milk;
- The nutritional elements of sheep's milk are more comprehensive and rich in content;
- Sheep milk contains promoting cell growth factor (EGF);
- Sheep milk is rich in whey protein;
- Sheep milk is rich in lactoferrin;
- Sheep milk is weakly alkaline, with a pH of 7.1-7.2, and milk is weakly acidic, with a pH of 6.5-6.7;
- Sheep milk does not contain allergens: γ-casein and α-IS casein.
- The protein clot of sheep milk is relatively thin and soft;
- The fat of sheep's milk is unsaturated fat;
- Sheep milk has a low-fat melting point and is easier to digest;
Four advantages of sheep milk:
Sheep milk contains high milk protein content, so the protein clot is thin and soft, which also helps to be absorbed by the body.
In the fat structure of sheep milk, the carbon chain is short, the content of unsaturated fatty acids is high, and it is in a good emulsified state, which is more conducive to the body's direct use.
The casein structure of sheep's milk is different from that in milk; sheep's milk mainly contains α-2S casein and β-casein, which are easily decomposed by yeast; while milk mainly contains α-1S casein. Therefore, people who are allergic to cow's milk and have weak physique can accept sheep's milk.
The content of immunoglobulin in sheep milk is very high. The role of immunoglobulin in the human body cannot be replaced by antibiotics. Usually colds, flu, pneumonia and other diseases caused by viruses, antibiotics not only can not effectively kill the virus, but will bring many side effects to the human body. Immunoglobulin can effectively destroy the virus and protect the human body from harm.
