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Sheep`s milk is increasingly drawing the attention of scientists due to its rich composition of biologically active compounds and its resemblance to human breast milk. A review published in the journal Food & Function (F&F) indicates that this product is abundant in proteins, polyunsaturated fatty acids, essential vitamins, minerals, and immune components. Furthermore, it contains peptides and oligosaccharides known for their antiviral, antibacterial, and anti-inflammatory properties.
The authors emphasize that regular consumption of sheep`s milk can positively influence the immune system, help maintain a balanced gut microbiota, and reduce the risk of various diseases. Unlike cow`s and goat`s milk, sheep`s milk exhibits a higher concentration of certain nutrients and bioactive components, positioning it as a promising ingredient for functional foods.
However, this product also faces challenges: sheep produce less milk than cows or goats, and its production costs are higher. These factors have limited its widespread availability so far. Researchers believe that new technologies and market development will be crucial in unlocking its full potential, both in the food industry and in medicine.
It`s worth noting that scientists previously discovered yak milk`s ability to protect the brain from the effects of chronic alcohol consumption.
