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.
Fermaved.ru »Livestock» Sheep »Benefits and harm of sheep milk
Sheep milk is used by man long ago. And it is not surprising, because it has unique properties and attractive taste, and also contains a huge number of all sorts of trace elements and is not contraindicated allergic. That is why people who can not use cow, ram or goat milk, it is recommended to go to sheep.
Benefit and harm from milk sheep
Caucasus, Middle East, Central Asia, Greece - This is not a complete list of locations, where the milk of the sheep is regularly used in the diet. In order to increase the production of sheep milk, a special sheep was specifically derived from animals, which, on time from 3 to 5 months, gives up to 150 kg of this unique product.
Application
Sheep milk is used as any other. It has a fairly specific odor - it is rarely used in undivided. This product is indispensable for culinary purposes. From sheep milk you can cook and wonderful yogurts, and delicious oil, and other fermented milk products, as well as amazing cheese in their taste.
Over the whole world, sheep has fresh milk and cheeses from it (Rokfort, Olive, Brynza, Feta) enjoy great popularity. The huge plus is that its nutrients are easy and well absorbed by the body, so sheep products are always recommended by specialists in dietary and balanced nutrition.
Unique composition
What is contained in sheep milk?
- First, a group of various useful vitamins. So, vitamin and not only helps to impede their eyesight, but also indispensable in the fight against various eye diseases. Drink use will enrich the body with vitamins D and E and thus will help your skin become beautiful and healthy. Especially this combination of vitamins will be useful for those who suffer from various skin diseases.
- Secondly, in sheep milk in excess contain vitamin B12 and folic acid. As a rule, these vitamins are necessary to maintain the body and are most often accepted as additives to strengthen the immune system in the cold season.
- Thirdly, a large concentration of potassium contained in it will help to establish the health of the cardiovascular system.
- Fourth, another plus drink is that he is rich with a zinc, which is indispensable for the beauty and health of hair, as well as the cheerfulness and energeticness of the whole organism. In addition, the receipt of the required amount of zinc increases appetite, so sheep milk nutritionists are prescribed to those who fight anorexia.
- Fifth, the milk sheep contains a lot of calcium, which is why it is often advised to drink for the treatment of such a disease as osteoporosis.
What is the benefit
The benefits of sheep milk - a separate topic. This product will be useful to everyone as it is the best helper to raise immunity. It is especially important to drink it to children, nursing mothers, as well as employees of physical professions.
The benefits of sheep milk
Moreover:
- Milk, which gives a sheep, has excellent antioxidant properties: a person who regularly consumes it is better absorbed by oxygen, thereby normalizing the work of the brain, the concentration of attention and memory is normalized.
- After transferring coldly diseases, the sheep product is especially useful.
- Drinking on the night. Drink will absolutely provide sweet sleep.
- The most important difference between sheep milk from goat or cow is that it is practically no allergies, so people with asthma and eczema can safely use it in their diet.
- Also, this product can be used when feeding purest domestic animals.
Sheep milk cheese
Do not love cheese? Most likely, you just never tried cheeses from sheep milk. Thanks to the useful and nutrients, this drink is a wonderful raw material for the production of unique cheese taste. Many countries have developed its own unique technology for manufacturing this product. Now on the shelves stores you can often meet the analogues of such cheese, however, they differ significantly to taste from their originals.
Sheeters from sheep milk enjoys great popularity
Like sheep milk, the cheese obtained from it contains not only useful amino acids, but also trace elements. People who regularly include cheese milk cheese in their diet, practically do not suffer from eye diseases and diseases of the gastrointestinal organs, it is easier to carry fractures and easily comply with the diet.
Harm and contraindications
If individual intolerance is observed, unconditionally, sheep milk is contraindicated and can harm. Due to high fatty, this product is not recommended to full people, as well as those who suffer to renal and liver failure, disconesia.
Do not forget that this drink has a high fatness rate that increases the level of cholesterol in the body, therefore it must be treated with caution. It is necessary to consider the amount of food calories, which are contained in it, and use without removing. How much is it? Daily rate per day should be at most 150 g.
Sheep milk - biblical product
Dairy sheep (Lacon, Lacon, Lacaune), production of sheep cheese
In Borisov district, develop milk sheep
It will also be useful to know that, although sheep and produces less milk than other pets, it is it is much more expensive. Plus, it is much more convenient to store it than other fermented dairy products. The product is easy to freeze, and this process does not affect its taste and nutritional value.
fermoved.ru.
Description of sheep milk with photos, a characteristic of its benefit and harm, as well as a caloric and fat rate; Application in recipes
Sheep milk is very popular among the population of Crimea, Italy, Central Asia and the Caucasus. Since this drink has a sufficiently unpleasant smell, it is practically not used in solid form.
Beneficial features
Sheep milk in comparison and a cow of 1.5 times is nutritious. With regular consumption, this product improves brain activity and increases the flow of oxygen to cells. In addition, this drink takes part in protein synthesis, as well as it is an excellent antioxidant.
Given the large number of calcium, sheep milk reduces the risk of osteoporosis, as well as it strengthens the skeleton. In addition, this mineral is needed by the body after serious diseases to strengthen immunity. It enters this milk and zinc that favorably affects the skin condition.
It is recommended to include this product in your diet to people who have allergies to cow and goat milk, as well as with asthma, eczema and in some skin problems.
Thanks to the content of vitamin A, the vision improves and reduces the risk of eye disease. Thanks to the chlorine content, swelling decreases, as well as this mineral contributes to the removal of toxins from the body. Considering the high content of potassium, sheep milk has a positive effect on the activity of the cardiovascular system and reduces the risk of infarction, stroke, and other problems.
Sheep milk is used in cooking like cow and other options for this product. It turns out delicious yogurts, cheese, cheese, butter and other fermented milk products (see photo).
Milk harm for sheep and contraindications
Milk Milk Sheep can bring people with individual intolerance to the product. Refuse to eat this product is under gastritis, colitis and ulcers. Because of the big calorie and fatness, it is not necessary to abuse this drink so as not to cause serious problems.
xcook.info.
Sheep Milk - Composition, Application, Contraindications
Sheep milk is traditionally used in the North Caucasus, in Central Asia, Transcaucasia and Crimea. Sheep milk is also widely used by residents of the countries of the Middle East, Greece and Italy. In these countries, special sheep breeds are derived, which for the lactation period, which is from 4 to 5 months, are able to give up to 150 kg of milk. Sheep milk is a very calorie and nutritious product with gentle and slightly sweet taste. It makes oil, yogurt, yogurt, kefir, and, of course, worldwide gourmets know the taste of cheese of sheep milk.
Application
Due to the specific smell of sheep milk is rarely used in solid form. Typically, various dairy products and cheeses are made of it. The nutrients of sheep milk are easily absorbed, so nutritionists are recommended to include it in the diet of the elderly and children. However, this product contains a large amount of fats and therefore persons prone to obesity, it is desirable to drink whole sheep milk and fermented milk products from it, bringing them to water.
Composition and properties of sheep milk
Sheep milk is 1.5 times the nutrient cow's milk. It is rich in the vitamins of the group in and vitamin A. Especially useful sheep milk for pregnant women and children, teenagers. This milk is famous for its antioxidant properties. With its regular use, the absorption of oxygen and nutrients of the cerebral cells is improved, as a result of which the memory is improved, the concentration of attention is improved, the ability to learn.
In sheep milk contains up to 10% fat and up to 20% of dry substances. Compared to cow or goat milk, it contains several times more zinc and calcium. Calcium sheep milk is in an easily disgraced form, in addition, the phosphorus and calcium ratio in it is ideal. That is why nutritionists advise regularly use sheep milk for the treatment and prevention of osteoporosis. In addition, calcium needs increase sharply after transferring colds. Zinc is necessary for the health of the skin and hair, as well as for general well-being in general. A sufficient entrance from the food zinc helps to increase the appetite. In this regard, sheep milk is recommended to include in the menu of people suffering from anorexia.
Sheep milk protein has less allergenic properties than goat or cow's milk proteins. Sheep milk is shown at bronchial asthma, eczema and other allergic diseases. The protein content in sheep milk is 5.6%, and the calorie content of 100.0 g of this product is 109.7 kcal.
Only one cup of warm sheep milk, drunk half an hour before sleep, will give you a strong and healthy sleep.
Contraindications
Sheep milk and products from it should be excluded from the diet of people suffering from individual intolerance (idiosynczese) of this food product.
Milk cheese
Due to its high nutritional qualities, the high content of fat and protein, as well as a peculiar smell of sheep milk is almost perfect feedstock for the manufacture of cheeses. In different countries, cheese from sheep milk is made according to various technologies and, accordingly, is called differently. The most famous are the following types of cheese from sheep milk:
- Roquefort - French-known French sheep cheese;
- Olive cheeses are all produced only from sheep milk. The most famous among them are "Bruss-du-duz" and "Picodon";
- Brynza - one of the types of brine cheese;
- Feta is the most traditional brine cheese in Greece.
The benefits of cheese of sheep milk
In sheep cheese, all indispensable amino acids are contained. He is rich in protein, microelements, vitamins. Cheese can be safely compared with milk concentrate in which all useful and nutrients are kept in much greater concentration.
Among those peoples who regularly eat cheese from sheep milk, there are significantly fewer diseases of the organs of vision, the gastrointestinal tract. Significantly content in these cheeks of calcium and phosphorus salts, and even in the most optimal ratio, which makes them consuming an excellent preventive measure of the development of osteoporosis, and also contributes to the reduction of fracture fractures.
Cheese from sheep milk contains more than 30% of fats and are related to fat and high-calorie products. Therefore, despite all the beneficial properties, it follows it in reasonable limits. So an adult man per day should be eaten no more than 100.0 - 150.0 g of sheep cheese. This quantity will allow filling with fats, protein, lecithin, mineral salts and vitamins, but at the same time will not lead to the deposition of excess fat in the form of unnecessary kilograms.
A sheep milk cheese is especially useful to pregnant women, nursing mothers, children and teenagers, as well as people engaged in severe physical labor and consuming too much energy.
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Sheep milk: beneficial properties and calorie. Foods from sheep milk
Sheep was divorced to produce milk for thousands of years. Perhaps even before people began to militate cows. In the modern world, breeding milk sheep is concentrated in Europe and countries near the Mediterranean Sea.
Milk Sheep is very nutly and more rich in vitamins A, B and E, calcium, phosphorus, potassium and magnesium than a cow. It also contains a higher share of fatty acids with small and medium chains, which are considered healthy. For example, some of them have a slight impact on the level of cholesterol in humans. In addition, they help the milk easier to digest.
How do you use it?
Milk Sheep can be freezed and stored until its required amount is needed for the sale or production of cheese. Freezing does not affect the cheerful quality of the product.
Sheep milk has a higher solid content than goat or cow. As a result, a larger amount of cheese can be obtained from its liter, compared with the product obtained from the same goat or cow product unit. Sheep milk gives from 18 to 25 percent of cheese, while goat and cow have an output from 9 to 10 percent.
While sheep tend to produce less product than goats, and much less than cows, sheep milk is sold at a much higher price per liter. In farms stores it is almost four times more expensive than cow.
Milk cheese
The main product that is produced from sheep milk is cheese. The most famous types of such a product are as follows: Feta (Greece, Italy and France), Ricotta and Becorino Romano (Italy), Roquefort (France). An international well-known product is also cheese of cheese. Milk sheep also make yogurt and ice cream.
Despite the fact that during the lactation of sheep any breed you can milk (like other types of livestock), there are specialized breeds of dairy animals. All over the world there is more than a dozen dairy breeds that are capable of producing from 200 to 600 liters during the lactation period, while the production of the product from conventional sheep species is only 50 to 100 liters in the same period. Caloriciness is approximately the same - at the level of 108 kcal per 100 grams of the product.
All over the world, most sheep are powered by hand. This is due to the fact that many dairy breeds are grown on small farms in remote areas, where technical equipment remains very modest. Modern farms, where sheep is bred, use complex machines for milking: apparatuses, pipelines, volumetric tanks, etc. Do it one or twice a day.
The maximum milk yield will be possible if the lambs are removed from their heads within 24 hours after birth and subsequently will be grown on an artificial substitute for milk.
Sheep milk: benefit and harm
This milk is rich in calcium and such a mineral as zinc. Their content is very high, compared with other animal dairy products. It is always worth remembering that lacto calcium is much easier to digest than calcium carbonate (which is marble). In conjunction with lactose and vitamin D calcium is vital in the fight against osteoporosis. This trace element in sheep milk is almost twice as much as in the cow.
Calcium is also needed after any exhausting disease. Zinc, in turn, is needed to maintain skin health, and is also recommended for various prolonged diseases, including anorexia.
At the same time, the milk of the sheep has a very high fatness. This may have a negative meaning. Unsaturated fats can increase cholesterol in the body, so the product is better not to abuse.
Vitamins
Vitamins, mainly B-complex, as well as A, D and E, are necessary to maintain health, and most often it is recommended that they are recommended to be taken as a supplement to nutrition. Why worry about it when they are all present in sheep milk? Especially much contains folic acid and B12, which are most often offered in the form of synthetic vitamin complexes.
Fat.
Many people scare away a high level of fat contained in sheep milk. However, it is necessary to remember that the so-called "fats" contain three fat-soluble vitamins, without which the body begins to suffer from severe diseases. These are vitamins A, D and E - milk sheep contains them much more than a cow or goat. The content of vitamin D is 0.18 g / 100 grams, compared with summer cow milk with a proportion of 0.04 g / 100. Sheep milk also contains a higher percentage of saturated fatty acids, and it is believed that this leads to higher lactose absorption In cases of its poor tolerability.
Another important point is that 45% of fatty acids contained in the product are mono- or polyunsaturated. This means that when using such milk, it is very long saved in the body. Doctors even recommend drinking yogurt from sheep milk three hours before the planned feast. This method works better than well-known olive oil. No one will argue with the fact that the consequences of the feast be better prevented than to deal with him.
But remember that unsaturated fats can increase cholesterol in the body, so everything should be in moderation!
Protein
The protein, which is contained in milk and does not fall into the cheese, remains in serum. The content of this element in sheep milk is three times higher than in a cow or goat. Thanks to this, the whole product is easier to digest, and serum, in turn, is also recommended for use.
Lactose
Even if people suffer greatly suffer from lactose intolerance, they can use food from sheep milk without risk to health. In the production of yogurts from it, milk sugar is oxidized. In addition, most lactose comes out with serum when cooking cheeses. There is also evidence that lactose in sheep milk is easier to transfer than in other types of this product, so it is always worth trying it personally and make sure your experience.
Remember that any disease and the use of antibiotics poorly affect your immune system. In addition, even the best medicines usually kill useful bacteria along with harmful. Yogurt from sheep milk and cheese of cheese helps to fix it and restore the intestinal flora.
Be healthy!
By chemical composition and nutritional milk, sheep is significantly different from the milk of other animal species. In sheep milk compared to cow, the content of dry substances is 1.3-1.5 times, fat and protein by 1.5-2 times (Table 6.5).
The composition and properties of milk species-specific and, moreover, depend on feeding, the period of lactation, age, individual features of the animal, multiplicity and milking time. For example, milk of the first days after childbirth (colostrum) has a yellow color and a tight consistency. Mososer differs from the milk of subsequent lactation significantly high content of protein and fat. In colosure contains immune bodies, enzymes, vitamins, lysozyme. Vitamins A and C in colostrive 10 times more than in milk. Mososy - an indispensable food of newborns, helping them fighting pathogenic microbes from the first hours of their lives.
The brosky period lasts 5-7 days, after which the milk has its own normal composition and properties.
At the end of the lactation, the fat content in milk is higher than the average for lactation.
White sheep milk, which is explained by the lack of yellow carotene pigment in the dairy fat (provitamin a), giving a yellowish-cream-cream cow. Corothet sheep consumed with food is converted to vitamin A, which enters milk. The content of vitamin A in milk sheep varies from 0.34 to 0.40 mg / kg of milk, vitamin C - 33-41 mg / kg, there are also vitamins of group B.
The melting point of milk fat in sheep is 35.5-36.0 ° C, the solidification temperature is 24.5-25.0 ° C, the iodine number 25-38 (in cow's milk 26-45 - is recognized as ideal). The fat contains more unsaturated fatty acids - capricious, caprinic, which gives the pair milk sheep a specific taste and smell. Fat balls, of which the milk fat consists, the sheep is much smaller than that of the cows (in 1 mm3 milk sheep - 6 billion fat balls, and in a cow - 4 billion), so their milk is homogeneously, easily absorbed and does not change its condition in cheese bunch, providing a high percentage of cheese yield; But during separation, small fat balls are worse separated, and there remains a lot of fat.
The sheep milk protein is digested in a human body by 99.1%, contains all indispensable amino acids (29 g of 1 kg of milk) and more feasible than milk proteins of other farm animals, besides, in sheep milk contains an increased amount of casein (at the end of lactation - up to 6.17%). The ratio of α-and β-casein 40:39, i.e. Their almost the same amount.
Sheep milk is rich and minerals: calcium (235 mg%), phosphorus (144 mg%) (calcium-phosphoric ratio of 1.63: 1), iron (3.2-5.85 mg%), copper (0.11 -0.27 mg%), zinc (1.8-2.74 mg%), manganese (0.23-0.45 mg%) and other trace elements.
In sheep milk there are phosphatids - lecithin and kefalin, which give the resistance of the emulsion and make it difficult to form oil.
In terms of nutritionality, milk sheep is a very concentrated product. The energy value of sheep milk (102 kcal or 426 kJ) is significantly higher than the milk of goats (71 kcal or 296 kJ) and cows (65 kcal or 272 kJ). Such an extremely high fullness of milk along with a high content of vitamins (especially B1, B2, B5, B6, B12) is necessary to ensure rapid growth of the lambs during the first week of life.
Sheep milk density 1.035-1,040 g / cm3. Titrated acidity ranges from 20 to 24 ° C (at the end of lactation 26 ° T), and the active acid differs little from cow's milk (pH 6.5-6.9). Sheep milk has increased bufferiness and therefore coats at a higher acidity - 120-140 ° T (cow - at 60-70 ° T), it is also slower than the action of the renewed enzyme (by 30-50%), and the obtained clutch less Elastic, which is reflected in the formation of the physical qualities of cottage cheese and cheese.
Sheep milk is valuable and useful for human health food.
Dairy productivity of sheep. Po the level of milk productivity of the sheep of different rocks differ significantly (Table 6.6).
From the presented data it is clear that most domestic sheep breeds have low milk productivity. This is due to the fact that until now, the milkness of sheep during the selection and selection did not pay due attention, although, for the development of the lambs and obtaining commodity milk, the milk milkness is extremely important. Methods for increasing the milk productivity of sheep are discussed below.
Evaluation of milk productivity sheep. Currently use several techniques for the metering of sheep:
1. The first two or three weeks of the lamb of the lamb mainly feeds on Mother's milk, due to the mother's dairy and the growth of the lambs in the first month of their life there is a high dependence (R \u003d 0.87-0.90). Therefore, the milk milkness is often determined by the increase in the lambs for the first 20 days of life. In this case, the milkness of the queen in this case is determined as follows: the mass of the body of the lamb at the age of 20 days is torn the mass of the body of the lamb of the lamb at birth, the difference is multiplied by 5 (the number of kilograms of the maternal milk consumed by 1 kg of the growth of the live weight). The resulting product is the mean milkness of the module during the specified period. It should be noted that the lambs of different breeds and the different direction of productivity per 1 kg of increase are spent from 4.5 to 6 kg of sheep milk, so for each rock formation it is necessary to determine its level of the cost of milk to the increase of lambs.
2. The milkness of the sheep is determined by the amount of milk issued from one half of the udder, from the other half the milk sucks the lamb.
3. Conduct control milks at specified periods of time (10, 15 or 20 days) throughout lactation and multiplying the value obtained by the number of past days is obtained by fishing for a certain period of lactation.
A close relationship between the milk milkness in the first month of lactation and for all lactation, so, the milk correlation coefficient for the first month and fluctuates from 0.85 to 0.94 in 3 months. This means that when determining the milkness of the uterus, it is possible to take into account its magnitude only for the first month of lactation.
4. In the first 2 months of lactation, the mockery milkness is set by weighing the lambs before and after sucking. Control weighing is usually carried out for 24-48 hours with an interval of 10-15 days. Using this method, it is necessary to keep in mind that at a ridiculous diet, a part of the lamb can not suck.
5. With the help of the control coefficient, the milk productivity of sheep can be taken into account throughout lactation. The control coefficient of fishing (Morning + Noon + Evening) / Udo (morning) is determined by 10 sheep from herd throughout the lactation. Multiplying the resulting coefficient to the morning fishing of the sheep, it is possible to determine its milk productivity on any day lactation.
A simplified method for determining the milkiness of sheep is proposed when the magnitude of the morning fishing is multiplied by the lactation control rate calculated by the formula:
Lactation control rate \u003d dairy productivity for lactation / daily fish for a certain day lactation
After choking the lambs from mothers milking is the only method of accounting for the milk productivity of sheep. However, with manual milking, it is not always possible to remove all the milk from the udder, so in many countries, oxytocin contributing to the strengthening of dairy pumps in many countries.
Hope of sheep. Smoothy sheep start milking immediately after slaughter lambs. Lactation lasts 4-5 months. In the mountainous regions of the North Caucasus, sheep begin to milk the lactation in the third month when they are distilled on mountain pastures. In the Transcaucasus from the second month of lactation of the queen at night, they hold them isolated from the lambs, they drown them in the morning, after which the lambs are let down. In this case, the lambs must receive additional feeding. After the tanning of the lambs aged 2.5-3 months. Motock continues to reach another 2-3 months.
At the beginning and the middle of the lactation, sheep is usually milked 2 times, and at the end - once a day.
Sheep milking is carried out by manual or machine methods. With a manual method, sheep sweat behind or side. Machine tools or special platforms are built for ease of milking, which are placed under canopies that protect animals, equipment serving staff from the rain and sun.
Before milking, a wet towel wipe the udder and nipples. Then proceed to handing out. For this, the left hand stick to the left, and the nipples wrap up with the fingers of the right hand by pressing it from top to bottom. So distribute each nipple, after which they start to issue - all yarn wrapped with palms of both hands and compress it several times. The final stage is the formation that is carried out in this way: the left hand stick to the left, and the remnants of milk are constricted with their fingers right from each nipple.
Having done in three adhesives is caused by the peculiarities of the milk and milkman in sheep. Each half of the udder in sheep consists of an alveolar tissue - breast, where milk is formed, and tanks that ends with a nipple. Milk is secreted by the breast and enters the tank. When distributing milk from the alveoli enters the tanks, when milking is made of tanks in the nipples, and residual milk is removed from the nipples.
With machine milking, labor productivity increases, labor is facilitated, the sanitary and hygienic properties of milk are improved.
When milking and roasting sheep, dealer is located on the side. In this case, milk is less polluted by mechanical and other impurities.
In Russia, the milking Duo-24 installation was developed and tested in two modifications: stationary and mobile. It is two parallel platforms, designed for simultaneous milking 24 sheep. The installation kit includes milking devices with buckets, vacuum pump and vacuum wire, washing and feeding system. In addition, there is a uniaxial trailer (with platforms) and ladders.
The platform with boxes can be raised above the floor level or located on the floor. In the first case, the height of the platform above the floor level must be 75-80 cm. If the boxes are installed on the floor, then the pulmonary works in the trench of the same depth as the platform height. The distance between the platforms is 120-150 cm. The performance of the installation of Duo-24 to 60 sheep per hour at 4 workers.
Milking installations work with vacuum from 40 to 50.7 kPa with a frequency from 60 to 175 pulsations per minute and the ratio of compression clocks and pause 50:50 or 60:40.
Work on the teaching sheep to the machine and milking equipment starts 7-10 days before the start of milking, when the sheep are still with lambs. Motock is passed through the installation, in the feeders of which the feed should be (hay, feed, barley, oats). Most sheep takes 2-3 days to get used to the milking and routine on the site.
After the sheep becomes accustomed to the milking installation, they beat off the lambs and begin to milk.
Sheep milk is a product that is especially common in Central Asia, in the North Caucasus, Transcaucasia. In addition, this drink is revered in Crimea, Italy, Greece and Middle Eastern countries. They even dismissed special sheep rocks that can produce up to 150 kg of milk during feeding.
Properties of sheep milk
To taste, this milk is very nice: it gently and has a sweet taste. At the same time, it is quite calorie (110 kcal) and nutritionally. From this milk, like ordinary cow, the yogurt, butter, kefir, yogurt, but the most famous product is a cheese of sheep milk.
With its taste qualities, sheep milk has a rather specific smell, from which it is practically not used in standard form. Most often it goes to the manufacture of dairy products.
The benefits of sheep milk
If we compare the sheep and cow's milk, then the first is 1.5 feeder second. It has quite a few vitamins A and B, and milk itself is recommended to people absolutely by any age. It is also useful for children, and for the elderly because of good digestibility by the body, and pregnant women.
In sheep milk, antioxidant properties are contained, and if it can be used regularly, it will allow to saturate the cells of the brain with nutrients, and the memory improvement and an increase in the concentration of attention should be improved.
It also has quite a few calcium and zinc, and these components are easily absorbed by the body, but the ratio of calcium and phosphorus can be considered a reference. Thanks to these factors, sheep milk is efficiently both in treatment, and in the prevention of osteoporosis. After colds, when the body is exhausted, a good choice will be the use of sheep milk. Zinc, which is contained in it, is responsible for healthy hair and skin, as well as human well-being. This is especially useful for anorexia.
Many people have an allergic reaction to a protein of cow or goat milk, but the sheep protein has low-heed allergens.
Separately, I want to mention the cheese produced from sheep milk. It has all the necessary amino acids for a person, and a lot of vitamins, protein, trace elements. It is noticed that those peoples who often use this product in food, less often suffer from eye diseases, gastrointestinal tract. It is an excellent prevention of osteoporosis, as well as reduces the time of the fire of bones after fractures. It is recommended to use pregnant or lactating women, children and adolescents, as well as people who are engaged in physical work or lead too active lifestyles.
Application of sheep milk
As already mentioned, the use of this milk is largely identical to the use of cow. Equality products are prepared from it, all the famous cheese, and in whole form it is consumed less often.
Cheese from this milk received recognition in many countries, and the most famous 4 varieties are known. Roquefort (French), Olive, Brynza (britse), Feta (Greek Razzol).
The harm of sheep milk
Contraindications of this product, fortunately, is not available. But if a person has individual intolerance of sheep milk, then, naturally, its products made on its basis must be excluded from the human diet.
Cheese from this milk - nutritious and calorie product. It can be said even, high-calorie. It contains 1/3 fats, so it is necessary to use it in reasonable quantities. To get different useful substances without prejudice to your figure, it is recommended to eat 100-150 g of cheese per day. If you eat more, it will inevitably lead to a set of excess weight.
| Cucumber \u003e\u003e |
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 the sheep are less likely to be exposed to the diseases of the stomach, they have clear eyesight to deep old age.
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.
Sheep milk: video