The A1 milk versus A2 milk discussion relates to the type of beta casein proteins contained in the milk of a dairy animal. All sheep breeds are A2, and so sheep milk can be enjoyed by many people who cannot tolerate other dairy products. A2 sheep milk has also been linked to improvements in conditions such as eczema and asthma.
Being naturally homogenised, the fat molecules in sheep milk are small enough to stay suspended in the milk, which makes for an easier digestive experience, and gives it a creamy consistency.
Early research shows that sheep milk can be digested in 45 minutes, while cow milk can take well over two hours; this is of benefit not only to people with milk intolerances, but also to athletes looking for rapid absorption of nutrients post exercise, or those looking for the perfect nightcap.
The great taste and creaminess of sheep milk comes from a higher proportion of milk solids and ‘healthier’ unsaturated fats.
Sheep cream contains plentiful amounts of conjugated linoleic acid (CLA) and medium chain triglycerides (MCTs). These two types of fatty acids are particularly beneficial to health.
This creaminess makes sheep milk a perfect addition to your favourite coffee.>
High in B12 and Folate
Sheep milk is high in vitamin B12 and folate. Studies have shown that it is nearly 50% higher in these nutrients than cow milk and 7-8 times higher than levels in goat milk.
Sheep milk is also higher in iron, magnesium, phosphorus, zinc, thiamine, riboflavin, and other vitamins.>