Sheep milk: beneficial properties and calorie. Foods from sheep milk

History and distribution

Sheep milk is widely used in Crimea, Transcaucasia, in Central Asia and in the North Caucasus. Many sheep milk uses inhabitants of Italy, Greece, the Middle East. Many sheep breeds for 4-5 months lactation give an average of 100-150 kg of milk. From a sheep milk, a kefir, prostroprious, cheeses and oils prepared from a sheep milk. Sheep milk is nutritious and has a rich and gentle, a little sweet taste.

Application

Sheep milk is well absorbed and is a nutritious food. Especially sheep milk is shown to use children. From sheep milk, foods such as Ayran, Yogurt, Katus, Marty are prepared. This milk has a specific smell, which limits its consumption in solid form. That is why there are excellent cheeses from sheep milk - Ossetian, Tushinsky from sheep milk.

Composition and properties

Sheep milk is an ideal alternative to cow and goat milk. Sheep milk is four times more nutritious than cow's milk. It contains much more vitamins A and B than in cow's milk. This milk is very useful during the growth period of the child, as well as during pregnancy. It is an excellent antioxidant and contributes to the synthesis of cholesterol, vitamins A and D, amino acids. Regular use of sheep milk helps to improve the brain, increases oxygen consumption by cells.

Compared to cow milk, milk sheep is characterized by a large content of fat, protein, dry substances. Thus, it contains 18-20% of dry substances and from 7 to 10% fat. Therefore, this milk is better absorbed than cow's milk. Compared to other types of milk, sheep milk contains a lot of calcium and zinc. Calcium in sheep milk plays a significant role in the fight against osteoporosis. Calcium also requires the body after each disease that weakens immunity. Zinc contained in milk is needed to supply healthy skin, and also recommended for anorexia. The lack of zinc in the body affects well-being in general. Experts in this area know that the ratio of calcium and phosphorus in the sheep milk is almost perfect, because to assimize one, the presence of another is necessary.

In sheep milk, it contains an important protein - casein, which is very important for the nutrition of people suffering from allergies to the caseine from goat and cow's milk. With diseases such as asthma, eczema, and other skin problems are shown the use of sheep milk.

A cup of warm sheep milk before bed helps a calm sleep.

Contraindications

Individual intolerance.

Calorie and nutritional value of sheep milk

Calorie of sheep milk - 109.7 kcal.

Food value of sheep milk: proteins - 5.6 g, fats - 7.7 g, carbohydrates - 4.8 g

Many delicious dishes can be prepared from lamb: Bis-Basha, Piti, Harcho, various Solyanka and, of course, a kebab is the most popular national dish of our Central Asian and Caucasian peoples. And the most popular food from sheep milk - cheese. To be on the table kebab, cheeky, and everything that can be prepared from lamb and sheep milk, sheepfolds need a lot to work.

Lamb on the stream. When it became fifteen years ago in sheep-flowering, as in other sectors of animal husbandry, they began to create complexes, they began to produce lamb continuously and evenly throughout the year, that is, in.

On the complexes, the care of sheep does not accept the shepherds, but operators. Their work and life are not as difficult, like shepherds on pastures, - the operator, unlike the Shepherd, does not work under the open sky and lives at home, the complexes are built near the settlements.

Outbreaks of sheep on the complex is the final stage. It is preceded by the work of the workshops of artificial insemination of shemptock, the bearded and growing the lambs before the transmission on fattening. In every workshop, operators work, as well as fattening.

The most painstaking work in the workshop of growing lambs. Their industrial technologies on the fattening complexes will be taken away from the two-time age, then they are then grown on milk substitutes. At the same time, the work of operators requires a lot of perseverance, patience, knowledge of the subtleties of development and behavior of the lambs.

The sheep refilled on meat is grown not only on complexes, but also on large feeding sites. All operations for feeding, watering, animal cleaning are mechanized on complexes and sites.

Sheep - Animal rarely. The lambs grow quickly, and the time of sending them to slaughter comes. It is easier to send shipment from complexes. And what about the sheep on distant pastures? After all, animals are distilled from pastures. In the way, sheep often lose weight and lose behind the distillation dozens of tons of meat.

The problem of delivering faded sheep to the destination is very octer. Trying to use all sorts of transportation up to helicopters in highland. And specifically develop bunk sheeps. Taruses will be installed on a powerful KAMAZ type. In two body tiers will be able to place a hundred large fasten bars or fastened on meat of folded adult sheep.

Sheep milk. There is a specialty - milk ... sheep. There are installations for machine issuing sheep milk.

Machine Doika Sheep is extremely necessary and because milking sheep is manually very tiring and difficult, as it is necessary to literally squeeze the milk from the udder. Do I need to make a sheep at all? After all, the main thing is to get wool from them, the sheepskin of the creum and meat. So it is so, but not quite.

How, for example, to be, if the lambs of the Karakul Sheep are clogged in the first three days after birth and no one to feed? Do not disappear Moloka. What! Sheep milk is much better than cow and even goat in the number of white and fats. His color is white with a slightly yellowish tint. The taste of salty, but pleasant. However, sheep sheep milk is small. From it make the famous cheese. But not only her.

Tasty of sheep milk and prokobvash. Since ancient times, shepherd was in the go and cottage cheese from a mixture of sheep and goat milk. The mixture was given to blame and poured into a bag of sheep leather (Tuluk). Full Tuluk was introduced to Izhak. From the permanent shaking when walking the ishak in the bag, cottage cheese was formed. He was called and called "Ishachim".

There is something to get from sheep milk. It is necessary to milk sheep. And this is already provided. So, according to new technologies, it is offered from the sheep of fine-dimensional and half-rigorous rocks to take away the lambs early, in a monthly or two months of age. And in the shemptock at this time there is a rather abundant milk studio, and they can be milked for another two or three months.

True, sheep in one daily season gives milk a little, for example Karakul - 60-70 kg, Romanovskaya - up to 200 kg. If you take the sheep of dairy rocks, which are most successfully bred in Belgium and France, then from one milk sheep in six to seven months of milking per year receive 600-800 kg.

Our sheep farms began to use milking DZO-8 and DZO-16 Czechoslovak production, as well as mobile plants manufactured in Bulgaria and Germany. The time of milking one sheep on such installations is about 3 minutes. The overall performance of each installation depends on the organization of labor, for example, on the installation of DZO-16, up to 300 sheep per hour can be issued. The installation kit includes equipment for the preparation of cheese.

The drawing gives an idea of \u200b\u200ba mobile milking unit manufactured in Germany for use on pastures. For putting on milking devices on the nipples, the pulmonary is suitable for the sheep at the back. Milk when milking enters the milk pipeline, and from it to the tank. Serve the installation of two people.

Does the sheep paypter with domestically?

It is possible without exaggeration to say that she, like a goat, a profitable animal: in the summer it is on grazing, in winter the hay requires not so much, and not the best.
A.G. Zaligin

Features, nutritional value and chemical composition of sheep milk. Use and hurting. Recipes dishes and use in cooking.

Sheep milk is a nutrient fluid produced by milky glasses of sheep, branger female, for feeding lambs. Lactation continues, even if the animal dispel artificially, but no longer than 6 months. The color of the product is white or yellowish, the structure is homogeneous, the taste of sheep milk is expressed-sweetish, the taste depends on the type of feed. The product is popular in the Caucasus, in Central Asia, Italy, Greece and the countries of the Middle East. One-piece milk is almost not used, despite the high digestibility, due to not very pleasant smell. But it makes a lot of products - cheeses and lactic beverages.

Composition and caloric of sheep milk

The nutritional value of the product is high, as a result of which it is not recommended to be introduced into the ration of thinning.

Calorie of sheep milk - 111 kcal per 100 g, of which:

Proteins - 5.6 g;
Fats - 7.7 g;
Carbohydrates - 4.8 g;
Ash - 0.9 g;
Water - 80.8

Vitamins per 100 g:

Vitamin A - 50 μg;
Retinol - 0.05 mg;
Beta carotene - 0.01 mg;
Vitamin B1, thiamine - 0.06 mg;
Vitamin B2, Riboflavin - 0.35 mg;
Vitamin B4, choline - 30 mg;
Vitamin B5, pantothenic acid - 0.41 mg;
Vitamin B9, folates - 2 μg;
Vitamin B12, Kobalamin - 0.5 μg;
Vitamin C, ascorbic acid - 5 mg;
Vitamin E, alpha tocopherol - 0.18 mg;
Vitamin H, biotin - 8.1 μg;
Vitamin RR - 1.5 mg;
Niacin - 0.35 mg.

Macroelements per 100 g:

Potassium, k - 198 mg;
Calcium, CA - 178 mg;
Magnesium, Mg - 11 mg;
Sodium, Na 26 mg;
Phosphorus, p - 158 mg;
Chlorine, Cl - 76 mg.

Trace elements per 100 g:

Iron, FE - 0.092 mg;
Iodine, i - 2 μg;
Cobalt, CO - 3 μg;
Manganese, Mn - 0.011 mg;
Copper, Cu - 13 μg;
Molybdenum, MO - 8 μg;
Selenium, SE - 13 μg;
Strontium, SR - 20 μg;
Zinc, Zn - 0.22 mg.

Digested carbohydrates per 100 g:

Mono- and disaccharides (sugar) - 4.8 g;
Lactose - 4.8 g.

An indispensable amino acids per 100 g - 2.441 g, most of all isoleucine, leucine, lysine and phenylalanine complex + tyrosine.

Replaceable amino acids in the composition of goat milk - 3.134 g per 100 g, asparaginic acid, proline and serine predominate.

Cholesterol - 30 mg per 100 g.

Omega-6 - 0.31 at oh fatty acids

Saturated fatty acids per 100 g - 4.6 g:

Oil - 0.23 g;
Kapron - 0.15 g;
Capril - 0.15 g;
Caprician - 0.38 g;
Laurinovaya - 0.23 g;
Miristinova - 0.64 g;
Palmitic - 1.64 g;
Stearinovaya - 0.97

Monounsaturated fatty acids - 2.39 g per 100 g:

Meritolein - 0.04 g;
Palmitolein - 0.11 g;
Oleinova (Omega-9) - 2.23

Polyunsaturated fatty acids - 0.31 g per 100 g:

Linoleic - 0.24 g;
Arachidon - 0.07

The useful properties of sheep milk provide the following nutrients:

Riboflavin - the skin cracks without it, the hair falls out, vision is worsen, insomnia appears, the general deterioration of the state.
Holine - when the body lacks this substance, the liver cirrhosis occurs, the memory deteriorates, the functions of the reproductive system are located.
Ascorbic acid - participates in all redox reactions, increases the body's protective forces.
Potassium - with its lack, the work of the cardiovascular system is disturbed, convulsions appear, depression develops.
Calcium - if it is missing, becoming fragile bones, teeth are destroyed, atherosclerosis develops.
Phosphorus - when the reserve is depleted, it becomes difficult to move, each change in the position causes pain, the operation of the urinary system is disturbed.
Zinc - need for skin health, convulsive readiness appears without it and epilepsy develops.

The benefits and harm of the sheep milk is determined by the content of replaceable and essential amino acids, mono-allaturated and polyunsaturated acids. They improve digestibility, improve performance, have a beneficial effect on the memory function and accelerate pulsed conductivity. But at the same time, the accumulation in the body contributes to obesity and increases the level of harmful cholesterol in the blood. Cholesterol plaques cause narrowing of vessels and increase the risk of developing strokes, heart attacks and ischemic disease.

Quality product has a pH (acidity) 6.25-6.28. This is due to the high content of protein. If the indicator increases, the system is accelerated - the technology of preparation of fermented dairy products is disturbed. To slow down the acidification uses rennet elements.

Useful properties of sheep milk

The product in natural form is used to treat a variety of diseases. His healing effect was noticed by the healers of the Ancient East.

The benefits of sheep milk:

Strengthens the bone system, warns the development of osteoporosis and degenerative-dystrophic changes of the musculoskeletal system.
Improves the condition of the skin and hair, reduces the symptoms of dermatological diseases of chronic character - eczema, psoriasis.
Restores the bone mass, suppresses rickets in children and helps to get rid of anorexia and anemia.
Introduction to the diet of patients with dystrophy helps to quickly restore the state.
Fills the reserve of vitamins and minerals.
It has an antioxidant action, isolates free radicals, running in the intestinal lumen, cleanses the liver and accelerates intoxication after treatment with antibiotics and chemotherapy.
Improves oxygen conductivity.
Stabilizes the work of the central nervous system as a whole and the brain in particular, it has a beneficial effect on the memory function, accelerates the conductivity of nerve impulses.
It helps to quickly cope with insomnia, with irritability, warns the development of depression.
Improves eyesight.

Fast beverage digestibility ensures the perfect combination of components - calcium, potassium, phosphorus and magnesium. When people regularly use sheep milk products, the reproductive system retains its functions longer.

If you enter into the diet, this drink during the rehabilitation period after exhausting diseases, the body is rapidly restored. Allergies almost do not arise, it can be safely used with bronchial asthma, conjunctivitis and ritin, which appeared due to seasonal polinosa.

In sheep milk there are still a lot of useful properties: it protects the mucous membrane of the digestive tract, reduces the absorption of alcohol, protects the liver from the disintegration of ethyl alcohol. If you have half a glass of sheep milk before drinking, it will be possible to save the "sober" head, and in the morning you will not have to suffer from the hangover. Of course, if the dose of alcohol is "shock", more than 0.5 liters of vodka, drunk for 20 minutes, will not help the milk.

Contraindications and harm of sheep milk

Very few people who drink a drink in pure form. But this is not explained by the non-organic features, but rather set up - the rejection causes the smell and unusual oily taste on the lips, if you try for the first time.

Allergic reaction may appear in individual intolerance. It also happens that all his life used foods from sheep milk, and then unpleasant symptoms arose. This can be explained by the fact that the animal has eaten the grass, which causes allergies from a person.

The harm of the sheep milk can provoke with hepatic insufficiency, dyskinesia of biliary tract, chronic pancreatitis, gallstone disease. This is explained by increased fat.

People suffering from obesity should also be left for dishes with a product of this type. It will provoke an even greater weight set.

However, if a patient suffering from obesity, a history of heart disease, lungs or frequent allergies, should not refuse a medicine donated by nature. One should only observe the dosage - no more than 150 g per day.

Sheep milk dishes

Dividing the sheep is very difficult. To gain enough raw materials, collecting in advance, within 2-3 days. If earlier element was added to improve the quality, which sometimes had a negative effect on the final product, then it is safe to use the freezer. Frozen milk retains all useful properties in full. Most often from this product are preparing cheeses.

Recipes with sheep milk:

. Heat milk, 4 liters, slowly, to a temperature of 34-35 ° C, constantly stirring so that the warming is uniform. 4 ml calcium chloride from ampoule is poured. Remove the container from the fire, suck the thermophilic farm soldering at the tip of the knife, give to stand 3 minutes, and stirred only then. It is closed tightly with a lid, leave for 1 hour at room temperature. The rennet enzyme, a quarter of a teaspoon, is dissolved in water, everyone is stirred, retard the pan for another 1 hour. During this time, milk must fully curl. Next, you need to monitor the receipt of cheese grain - the flocculation time experienced cheeses determine the eye. Clutch leave for a while so that it becomes dense. On the preparation of cheese grain takes up to 2.5 hours. Then the clutch is cut into cubes with the edges of about 1.5 cm and stirred, separating serum. If you save a constant temperature of 34-35 ° C, grain mests for 20 minutes. Then the grains are shimmer shifted in the mold and leave for aging - you can put the oppression. This raw cheese should be periodically turned over. Rereage is carried out at room temperature. When the cheese becomes dense, the brine is divorced: 500 g of salt, 0.85 liters of cold water, an ampoule of calcium chloride, half a teaspoon of vinegar. They are arranged in the refrigerator 8-10 hours. Then dried if necessary - again placed in the brine. To improve taste, you can add olives, vegetable oils, greens. Before use, cheese is allowed to dry.
Cheese "Kachott". Mesophilic starter acquire in the store. First, they are injected into the capacity of 1.8 liters of water, heated almost to 100 ° C, dissolved 0.5 tbsp. l. Calcium chloride, 450 g of salts, not iodized. In sheep milk, 3.8 l, squeeze saffron, heated up to 32 ° C, add sources and leave for 5 minutes. Then everyone is mixed, the saffron is cleaned. Stirred from top to bottom, pouring the comma, give to stand 40-45 minutes, at a constant temperature. Curd clutch is cut into cubes, constantly stirred so that they do not stick. Then, continuing to stir, increase the temperature by 2 ° C and reconcile raw grains on the colander. The adhesion should occur after the serum separation, under the yoke. The weight of the oppression of the resulting cheese is 4-6 hours. Cottage cheese with separated serum turns over several times. Marla is removed, lowered cheese for 4 hours into the brine, leave to ripen for 8 hours, turning every 2 hours. For ripening, a refrigerator shelf is used.

The most famous cheeses are made from sheep milk. This is a popular "Rokfort", Provencal Picodon and Brusse Du-du-duz, Caucasian Brynza.

Drinks from sheep milk:

Mazony. Zakawsk, sour cream, kefir or yogurt, 1 tbsp. l, diluted with warm milk, 200 ml, and the rest of the original raw materials are heated almost to a boil, poured a solder, cool up to 50 ° C, stirring constantly, and leave it in the oven so as not to cool. Drink is ready after 8-12 hours.
Ayran.. On 1 liter of the initial raw materials, 1.5 g of lipase and 100 ml of thermophilic streptococci are prepared. Break the lipase with warm water, 4 tbsp. l. Fresh milk at the pasteurization stage, leave warm until it is possible to get a homogeneous structure. Drink chilled. You can fill the okroshka, use for kneading test.

If cottage cheese is prepared from sheep milk, then after improving the serum, it is desirable to interfere with chopped greens or spices. If this is not done, it is unlikely to be able to enjoy the milk product.

In the ancient Russia, milk sheep was bred in the southern regions of the country, cheeses, cottage cheese, even sour cream prepared from it. Such products considered therapeutic. Now the preparation of dishes from sheep milk are engaged only in the Caucasus, in the republics of Central Asia and rarely in the Crimea.

The livestock of sheep on the expanses of the CIS declined at first during the Great Patriotic War, and then he was restored again. By the 80s, the milk was sold for export to European countries, the livestock population was assessed at 400 thousand. But after the explosion of the Chernobyl NPP, since radionuclides remained for a long time in animal wool, they got rid of them. The agricultural industry began to revive now.

Sheep milk is an expensive product, but cheese from it is more profitable than from the initial raw materials of other types. Exit - 18-25%, from cow or goat milk - 9-12%.

In the territories of sheep Farms of New Zealand, whole industrial complexes are built, which produce dry sheep milk, cheeses and even ice cream. 80% of the final product are sold to other countries, 20% leave for their own needs.

The best milk breeds of sheep:

Ostifris - per year from such a sheep you can get 600 liters of milk;
Tsigayskaya - these animals fish are less, up to 160 liters per year;
Lakayun - removed due to selection, up to 400 liters per year;
Avasi - 300 l per year;
Assaf - up to 450 liters per year.

Watch video about sheep milk:

Sheep milk is introduced into the nutrition of weakened children. Thanks to the mixtures with this component, they quickly gain weight and catch up with their stronger peers. But adults should be limited to cottage cheese and cheeses, since one-piece milk or mixture is not to learn.

But now you can still meet such delicacies like goat milk, and even milk mare can be found in major supermarkets. In this article we will talk about non-traditional kinds of milk and try to find out what milk goats, mare, camel and other animals differs from cow's milk and how much it is useful for us.

Goat milk

By chemical composition and properties of milk goats close to the composition and properties of cow's milk. It differs only by higher quantities, and; Contains a lot of carotene, so it has a pale yellow color. The fat of goat milk contains more capric and linoleic acids, and fat balls is smaller, which contributes to his best assimilation by the human body. The amino acid composition of its proteins is close to the amino acid composition of female milk proteins, but casein micelles are larger than the Female and Cowor Milk Micelles and make up 133 nm and above. Casein goat milk contains little α-fractions (10-15%), so it forms a loose thickening with a recession. The fat content of goat milk is from 3.6% to 6% higher (depending on the breed of goats). Goat milk is rich and, contains a little more and than cow's milk. The acidity of goat milk is about 17-19 ° T (pH \u003d 6.4 ÷ 6.7), the density is 1033 kg / m³. Goat milk is less heat-resistant (withstands T \u003d 130 ° C for 19 minutes), as it contains more ionized calcium.

In goat milk, an alkaline medium, as a result, with the exacerbation of the gastric ulcers or duodenal goat, the goat milk is a good addition to treatment. Goat milk is used to treat gastrointestinal diseases, tuberculosis, removal of heavy salts of metals, cleansing the body from the effects of chemotherapy, for baby food. It helps in the treatment of thyroid diseases. The raw goat milk is less dangerous than a raw cow, as the goats are more rack to diseases than cows. From goat milk we produce brine, for example, cheese.

Mobyl milk

The composition of the mare milk is significantly different from the composition of the milk of cow and other animals. It contains 2 times less proteins, fat and mineral substances, almost 1.5 times more lactose than in a cow. The acidity of the mare milk is quite low - about 6 ° C (pH \u003d 6.6 ÷ 7.0), density - 1032 ÷ 1034 kg / m³. By the number and composition of proteins, as well as the content of lactose mare milk approaches female. It refers to the Molok of the Albumin Group - the share of Casein in it accounts for 50 ÷ 60% of the total number of proteins. Therefore, when coating the mare milk, a dense bunch is not formed, the protein falls into a precipitate in the form of gentle fine flakes.

Milk mare has a high biological value. Its proteins and fat are well absorbed. Milk fat has a low melting point - 21 ÷ 23 ° C, contains as compared with fat cow's milk less low molecular weight, but more saturated fatty acids. The number of polynaturated fatty acids in it is almost 10 times higher than in a cow. Proteins have a well-balanced amino acid composition. The milk mare is significantly superior to the cow in content, its amount can reach 13 mg / m³ and more. However, it contains less.

The milk mare is white with a blue tint liquid a bit of tart taste. It is useful in the case of metabolic disorders, irregular stool, garbage in the intestines, intestinal infections, with meteorism, belching, nausea. Favorable mare milk acts with a weak leather turgore, rash, psoriasis, sunburn, malaise and weakness in old age. It is also recommended to drink it for rapid recovery after operations.

Milk mare is used to prepare a valuable dietary dairy product - Kumsa. From the distorted mare milk by distillation, a drink called "Artsa" (a peculiar analog of vodka) is made.

Camel milk

Camel Milk, unlike milk of other farm animals, can be kept in a fresh form for a long time, which allows you to transport it over long distances.

Studies found that camel milk contains amino acids that contribute to the formation of red blood elements, so it is necessary to especially pay attention to people suffering from resistant anemia (anemia). This phenomenon is often observed in women during pregnancy and breastfeeding. Many know that anemia is treated for a long time, difficult and not always successfully, despite the shock doses of drugs. Therefore, if the hot climate is not contraindicated and there is an opportunity to go to the southern steppe areas and drink fresh camel milk - do not miss it. Get a charge of health for a whole year. It is also believed that milk of camels helps to cope with other serious diseases. This is due to the fact that the camels have very high immunity.

Acception products made from camel milk have beneficial properties. I. I. Mesnikov wrote that nomads-Arabs, having excellent health and possessing great physical strength, drink fresh milk camels. For centuries produced fermented fermented products from this milk are considered dietary.

The Kazakh national dish from camel milk is called Schubat. It is obtained from camel milk by driving with lactic acid bacteria and special yeast. Turkmen is the same product called Chal. These products in the east are usually appreciated above the mare milk and the Kumsa cooked from it. Shubat strengthens the human body, quenching thirst, excites appetite. By influence on the gastrointestinal tract, this product is similar to kefir. Like Kumsu, it facilitates the condition of patients with pulmonary diseases. In particular, the coat is successfully used in the treatment of patients with various forms of lung tuberculosis. In addition, the fur coat has proven itself as a means of regulating the work of the stomach and pancreas. In Kazakh folk medicine, the fur coat is also used in gastric diseases, as a general feling agent for depleting chronic diseases, as well as with poisoning, rickets.

At home prepare various products from a mixture of camel milk with milk of other animals: Katus (sour milk), Uyz (colostrum), Kurt (acute cheese), iehegia Kurt (crushed Kurt), Irket-May (Oil from the skeins mixture), Shalap (sour milk with water impurity), soup (cottage cheese). We produce two types of szub: 5% fat and skimmed.

Sheep milk

Sheep milk is nutritious and tasty. It has a rich and gentle, a little sweet taste. The total density of this milk is higher than that of cow or goat, and minerals, such as calcium, is twice as much in it, as well as are all important. Despite the large content of fats, the products made of sheep milk are much lighter than from the cow. The fact is that in sheep and goat milk, the entire carotene turns into vitamin A. due to this milk and the oil obtained from this milk is white, but they are not reduced by their biological value.

Of the sheep milk it turns out the fattest cheese. The fatty milk of these animals is up to 12.1%, so people with weak liver and pancreas are better to refuse or use it in very small quantities. The nutrient and therapeutic value of the cheese of sheep milk is very large. It is the source of not only a full-fledged animal protein, but also phosphorus, a number of vitamins, including vitamin A (retinol), carotene, vitamin B2. In therapeutic nutrition, unsound, low-salted and preferably fatty cheeses are used, usually in diets with liver and intestines. Acute cheeses with a large amount of mineral salts are useful for improving appetite, at a small-class, however, with gastrointestinal diseases (ulcers, gastritis, colitis, etc.), it is better to refrain from sharp cheeses and choose neutral varieties to taste. Salted cheeses are contraindicated in diseases of the kidneys, edema, hypertension.

Buffaline milk

There are only 4 types of buffaloes in the world: Philippine, African, Indian and Buffalo with the mysterious name of Ana. All of them are "very, very wild" with the exception of Indian buffalo, which in antiquity still managed to tame. This tamed appearance and spread to Asia, Africa and Southern Europe. And if you ever seen a buffalo, so to speak, in reality, it was most likely the Indian buffalo.

So, home buffalo milk is different from cow's milk with a high content of all its main components, especially fat and proteins, therefore, dry mass. Simply put it, it is much thicker cow. The fat content of this milk is 8-14%, like good cream. This makes it indispensable in the treatment of pneumonia, protracted bronchitis and many other respiratory diseases. There are cases of cure from inflammation of the lungs by this milk without the use of antibiotics. They say that this is how the pulmonary diseases were treated in antiquity.

It is useful in the period of rehabilitation after long diseases when the patient's body is very exhausted. But the same indicator is fatty - makes it undesirable for people inclined to cardiovascular diseases, as it can greatly increase blood cholesterol. For the same reason, it should be abandoned by such milk to people in full or located to completeness.

However, fat is not always unambiguously harmful to our body. In buffalo milk fat, for example, more vitamins than in a cow: vitamin A - 4.16 mg / kg and - 3.8 mg / kg. (In cow fat, they are contained by 3.3 mg / kg and 2.87 mg / kg), respectively, due to this, buffalo milk is an indispensable assistant in the treatment of skin diseases. Such a set of vitamins has a beneficial effect on the sexual sphere. Recall that these vitamins are usually prescribed by pregnant and nursing mothers, as well as women treated from infertility.

Buffaline milk is used both in fresh form and in the production of fermented milk products, butter and other types of dairy products. The average diameter of fat balls of such milk is 4.37 microns, that is, a slightly larger than the diameter of the fat balls of cow's milk. So they are easier to separate them. This contributes to good oil from the boiling milk.

And this is not a complete list of animals whose milk is suitable for use. But there would be any milk, you can say again with confidence that the milk carries a lot of benefit and health in itself. So drink, people, milk and you will be healthy! :)

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Sheep milk can be considered a delicacious product. Not in every store will meet him, and if there is on sale, then 4-5 times more expensive than cow's milk. What is the value and benefit of sheep dairy products, where is used, is there any contraindications? Let's try to figure out.

Composition, features

High nutability of sheep milk is proved - it is one and a half times higher than the cow. Fatty exceeds goat. Moreover, fatty acids are contained in the quantity to help the pulmonary absorption of calcium and lactose. Record and protein content - 5.7%. As for vitamins and minerals, there are all vital - a, d, e, folic acid, complex group in, magnesium, phosphorus. The milk contains the necessary amino acid organis. The number and balance of "utility" in the "milk" from sheep are ideal, the percentage of absorption is almost 100%.

Attention! In sheep milk up to 20% of dry substances, which is beneficial in the manufacture of cheeses - the yield of the product is more compared to the cow and goat "raw materials".

Why is it so rarely selling milk from the sheep-alash of beneficial substances? First, due to a small number of flops, even from dairy breeds. In comparison with the average dairy cow, which gives 200-500 liters for the lactation period, the fishing of the sheep is not more than 100. The second reason is regional specificity. The farms are concentrated, for the most part, in the southern regions - the Caucasus, Crimea, Central Asia. In addition, in most Farms, sheep is powered by hand, which makes it impossible to get big superstries.

Some difficulties cause distant transportation of the beverage in its pure form - it begins to dwell on 20 degrees. Therefore, processing products appear more often on sale - cottage cheese and cheeses.

Properties - benefit and harm

Before bringing an impressive list of "utilities", it is necessary to say about contraindications. Fortunately, only one is known - individual intolerance in the form of lactose allergies. In other cases, sheep milk will only benefit, it is used in the complex therapies of many diseases. Here are some of them:

bronchial asthma, eczema, skin problem - in integrated therapy;
osteoporosis, bone recovery - due to high calcium content;
rahit - thanks to a large amount of vitamin D;
anorexia - high calorie content allows you to eat a small amount.
improving the condition of the hair - zinc contributes to their strengthening and healthy view.

In addition, milk drinks from sheep are recommended to use pregnant women - the amount of folic acid helps the normal development of the fetus. There is evidence that nations that are constantly eating dairy products from sheep are less likely to be susceptible to deep old age, they have clear eyesight.

Attention! "Milk" from sheep is a high-calorie product - 102 kcal per 100 m. Therefore, people prone to obesity should be limited to a small daily amount.

Application

Not everyone to taste a specific smell of a dairy drink that sheep gives. But how delicious cheeses, many popular varieties make precisely from this raw material. The brine is especially famous:

brynza;
feta;
chashans;
tushinsky.

And the French cheese Rocfort has been occupied by the first position in the "ranking" of loved ones around the world. Watery cheese can be called a concentrated product. For an adult organism, the daily 100 g is enough to obtain the norm of protein, fats, amino acids and vitamins.

"Moor" from the sheep is a raw material for tasty cottage cheese, and the remaining serum is very useful. Cottage cheese can be done at home, though it is difficult to buy natural source. In this case, you can use tablets - lactobacilli substitutes, such as acidine-pepsin. On the grocery shelves you can find anaran - a fermented drink, which by the legend of the pots helps longevity. We mention and another famous drink - Marty. Do not everyone know that this is a yoghurt, an invaluable product in the content of living lactobacilli.

Attention! In the 90s of the last century, thanks to its high fatty, sheep milk has taken not to drinks, but food.

Sheep domesticated many centuries ago. And besides eating food, women used their dairy products to preserve beauty. It is known that especially rich ladies took dairy baths. Well, in our days, milk concentrates are used in the cosmetology industry. They are added to lotions and shampoos, in creams. At home to preserve the smoothness of the skin and level color, you can make masks from serum or cottage cheese.

Sheep dairy products are unique in useful qualities. The high content of the desired elements allows it to be consumed in a small daily amount. At a fairly high price, it is a plus. Lamb milk products are delicious and absolute safe. Knowing, under what diseases they are especially necessary, health can be strengthened, minimizing pharmacy preparations.