Sheep milk is among the highest nutritious milk in the world currently. Camel and buffalo milk are the only kinds of milk that can be compared with its nutritional value. The solid content of sheep milk is twice that of cow's milk or goat milk, which is very suitable for making cheese.
Sheep milk contains about one-third more energy than cow or goat milk. It has double the protein and much more of the right kinds of fats, vitamins and minerals, particularly calcium, iron, magnesium, phosphorus, and zinc while being lower in sodium.
Sheep milk has higher fat and protein contents than goat and cow milk; only buffalo and yak milk contain more fat. Sheep milk also generally has a higher lactose content than milk from cows, buffaloes and goats.
The most similar in composition to human milk is horse and donkey milk. It contains considerably more whey proteins (35-50%) than cow milk (about 20%), and the concentration of the most allergenic casein fraction αs1 is 1.5-2.5 g/l.
"Compared to cow's milk, goat's milk has higher amounts of vitamin A, riboflavin, calcium, potassium, and niacin," Stefanski says. It's also easier to digest because of the small fat globules and slightly lower lactose content.
Many people overlook goat milk as a source of nutrition. But it isn't for everyone. Though it has benefits, there are also disadvantages of goat milk. With far fewer goats in the U.S. than cows (380 thousand vs 9.39 million head), goat milk can be more expensive and is often hard to find.
Goat milk (GM), as compared to cow milk (CM), is easier for humans to digest. It also has antioxidant and anti-inflammatory effects and can improve minor digestive disorders and prevent allergic diseases in infants.
Pig milk is generally considered unappealing for human consumption. Compared to more conventional animals such as dairy cattle or goats, a main issue is their omnivorous diet. Also, the flavor of pig milk has been described as "gamy", more so than goat's milk. The milk is also considered more watery than cow's milk.
Yak milk tastes sweet and has a fragrant, sweetish smell. Yak milk has between 15 and 18 percent solid content, 5.5 to 9 percent fat and 4 to 5.9 percent protein. It therefore has higher solid, fat and protein contents than cow and goat milk, and resembles buffalo milk.
SHIRA SAYS: “Research suggests that camel's milk is pretty much the closest you can come to a human mother's milk, particularly in terms of immune-boosting proteins like lactoferrin and immunoglobulins. Camel's milk also contains exclusively A2 casein, making it more digestible and better tolerated than cow's milk.
Whole milk, which is cow's milk from which no fat has been removed, has more calories, fat, and cholesterol than any other form of milk.
Whole milk can also enhance muscle growth by stimulating muscle protein synthesis to a greater extent than skimmed milk, even when the calories are matched (4), which makes it the superior dairy milk for bulking!
Tammar wallabies, found in southern and western Australia, produce sugar-rich milk for their joeys. Their milk contains about 14 percent sugar, double the amount present in human milk and one of the highest levels among mammals.
Goat milk has more calories per serving than any other types of milk. Consuming too many calories can lead to weight gain. If you are working to reduce calories, you can consume goat milk in smaller quantities than cow or plant milks. If you are allergic to cow milk or lactose intolerant, goat milk may not be for you.
Research by Caboni et al. (2019) showed that sheep's milk contains the most lactoferrin [1] and proteins that have antibacterial and anti-inflammatory effects. Lactoferrin (LF) [1] as a sheep's milk protein has antibacterial, antioxidant, anticancer and anti-inflammatory effects.
Because of its high calcium content, sheep milk is also very good for the prevention of osteoporosis and for those people already suffering from it. Sheep milk is the most nutritious milk on sale in the world today. The only other milks that can be compared with it would be that of the camel and the water buffalo.
All animal-derived milk contains some lactose (natural milk sugar), which some people, as they age, lose the ability to fully digest. But goat's milk is slightly lower in lactose than cow's milk — about 12 percent less per cup — and, in fact, becomes even lower in lactose when cultured into yogurt.
Lactose is a disaccharide sugar of animal origin, synthesised from two monosaccharides, namely glucose and galactose. It can be found in mammal's milk. The highest concentration is in human milk (7%) and the lowest in reindeer milk (2.5%).
Some of the healthiest cheeses are feta and goat cheese, which are better for lactose intolerance. Cottage cheese and ricotta have more than 11 grams of muscle-building protein in a single serving. Swiss cheese is naturally lower in sodium, so it is a good option for people with hypertension.
An intriguing little detail in all this frothy commerce is that many people in China, like much of Asia, are lactose intolerant. Human children produce an enzyme that allows them to digest milk, but in much of the world, its levels taper off as they grow up.
Some people drink horse milk instead of cow's milk for its health benefits. It's said to be similar to human milk; it's a translucent white color and sweeter than cow's milk. The milk comes from mares or female horses. It's low in fat and protein and high in lactose.
Besides, giraffe milk has higher vitamin A and B12 content than cow's milk, but the content of riboflavin, thiamine, and vitamin B6 is similar. Therefore, from a nutritional point of view, although giraffe milk is rich in fat content, it is very healthy.
Goat milk has a PRAL score of -0.5. Because of this reason, goat milk is a more kidney-friendly animal milk option.
Move over almond milk. Flax milk is a great nondairy option if you're looking for an anti-inflammatory boost, says Staci Small, a registered dietitian based in Indiana. The milk is made with flax oil, which is rich in an omega-3 fatty acid called alpha-linolenic acid (ALA).
Goat milk is consistently lower in both conjugated and unconjugated estrogens. Another possible point of concern for consumers is the presence of catechol estrogens in milk products.