Sheep, like all mammals, produce milk to nourish their young. While less common in some Western diets compared to cow or goat milk, sheep milk is a significant global dairy product. Valued for its unique properties and versatility, it has been a source of sustenance for thousands of years. Its importance is particularly evident in Mediterranean regions, where it forms the basis of many traditional dairy items.
Sheep Milk Production
Ewes produce milk primarily for their lambs, initiating lactation shortly after birth to provide essential nutrients. Humans have historically milked sheep for consumption, extending this natural process for agricultural purposes.
Dairy farmers typically begin milking ewes one to two weeks after lambing, allowing lambs to consume the initial, nutrient-rich colostrum. Ewes can be milked by hand or with machines, similar to other dairy animals. Maintaining strict hygiene is essential during milking to ensure milk quality and animal health. A typical lactation period for dairy sheep breeds ranges from four to eight months.
Characteristics and Uses
Sheep milk possesses distinct characteristics that set it apart from cow or goat milk. It generally has a higher content of total solids, including fat and protein, making it rich. The fat globules in sheep milk are smaller than those in cow milk, contributing to its creamy texture and making it easier to digest for some. This milk is also notable for its higher levels of calcium, zinc, and various B vitamins, offering enhanced nutritional value.
The creamy texture and mild flavor of sheep milk make it highly suitable for various dairy products. Its high solids content results in a greater yield of cheese per volume compared to cow or goat milk. Many renowned cheeses are made from sheep milk, including Roquefort from France, Pecorino Romano from Italy, and Feta from Greece. Beyond cheese, sheep milk is also processed into yogurt and other cultured dairy items.
Dairy Sheep Breeds
Several sheep breeds have been developed for milk production. The East Friesian, from Germany, is among the highest-producing dairy sheep globally. These sheep yield between 500 to 700 kilograms of milk over a 220 to 230-day lactation period.
The Lacaune breed, from France, is another prominent dairy sheep, used for producing Roquefort cheese. While producing less milk volume than East Friesians, Lacaune milk is valued for its elevated fat and protein content, contributing to higher cheese yields. These sheep are also known for their hardiness and adaptability.
The Awassi sheep is a significant dairy breed, recognized for its adaptability to harsh climates and distinctive fat tail. Improved Awassi ewes yield around 500 kilograms of milk over a 214-day lactation. The Assaf breed, developed in Israel from Awassi and East Friesian sheep, combines the high milk production of the East Friesian with the Awassi’s hardiness and prolificacy. Assaf ewes typically produce 300 to 400 kilograms of milk per lactation.