Pecularities of chemical composition and biological value of sheep's milk

P. V. Stapay, L. R. Burda

The literature date and own results about chemical and biochemical composition of milk of sheep, cows and goats are summarized in the article. It was shown that the sheep's milk characterized by a higher content of all components compared to the milk of cows and goats. As a result of this sheep's milk calorie is almost twice higher compared to milk of cows and goats. For saturated fatty acids and monounsaturated fatty acids content sheep's milk takes up middle position. A characteristic feature of sheep's milk is high content of polyunsaturated fatty acids: their content is more 30 % higher compared to goat's milk and more 39 % higher than cow's milk. Sheep's milk is also characterized by lower content of saturated fatty acids C12:0, C14:0 and C16:0. Content of these acids is lower than in milk of cows and goats.

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