Sheep's milk is generally smaller in volume and richer in fat and protein than cow's milk, making it a significant source of health nutrients. Sheep milk has a more pronounced flavor than cow's milk and it can have a more creamy texture. It is often used in the production of cheese, yogurt and sheep butter, as well as in making desserts and salty dishes. Sheep's milk is rich in protein, vitamins and minerals, in particular vitamin B12, calcium and iron. However, it also contains a high quantity of saturated fats and cholesterol, so it is recommended to consume it in moderation and choose lightened fat versions if you are at risk of cardiovascular disease.
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