Savita Devi
Ph.D. scholar, Animal Biochemistry Division, National Dairy Research Institute, Karnal
Kamal Gandhi
Scientist, Dairy Chemistry Divisinon, NDRI, Karnal
Khushbu Sao
Junior Research Fellow, Dairy Chemistry Division, NDRI, Karnal
Suman Kapila
Principal Scientist, Animal Biochemistry Division, NDRI, Karnal


Sheep milk contains a higher amount of fat, protein and minerals as compared to that of cow and goat milk. It can be a good substitute for the people suffering from cow milk allergy. Its fat is easily digestible because fatty acids are transferred directly from the intestine to the portal circulation without resynthesis of triglycerides. Casein micelles in sheep milk are richer in calcium and hence no calcium additive is required for the production of sheep milk cheese. Sheep milk protein hydrolysates possess antihypertensive, antimicrobial, opioid, antioxidant and immunomodulation activity.

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