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For thousand of years, sheep and goat milk has been the staple of life in many areas of the world. Sheep and goats were the first animals to be domesticated by humans and the conservation of milk by its transformation into curds (yoghurt) and cheese was developed. Although cows have replaced sheep and goats as dairy animals because of their higher production potential, sheep and goat dairying remains strong and viable enterprises because of their rich flavours and their exceptional nutritive value as shown in the following table:
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Composition |
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Human |
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Cow |
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Sheep |
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Goats |
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kcal |
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69 |
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66 |
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93 |
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62 |
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kJ/ |
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289 |
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274 |
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388 |
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260 |
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Dry matter (%) |
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12.9 |
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12.4 |
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17.0 |
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11.1 |
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Protein (%) |
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1.3 |
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3.3 |
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5.4 |
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3.1 |
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Carbohydrate (%) |
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5.8g |
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6.0g |
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5.0g |
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5.8g |
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of which Lactose (%) |
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7.2 |
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4.5 |
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5.1 |
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4.4g |
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Fat (%) |
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4.1 |
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3.9g |
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5.8g |
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3.7g |
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of wich
Saturated (%) |
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1.8 |
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2.5 |
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3.6 |
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2.4 |
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of wich Mono-unsaturated (%) |
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1.6 |
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1.0 |
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1.5 |
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1.0 |
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of wich Poly- unsaturated (%) |
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0.5 |
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0.1 |
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0.3 |
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0.2 |
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of wich Trans-fat (%) |
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Neg. |
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0.1 |
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0.4 |
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0.1 |
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Cholesterol (mg) |
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16 |
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14 |
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12 |
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11 |
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Sodium (mg) |
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15 |
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43 |
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44 |
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42 |
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Calcium (mg) |
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34 |
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118 |
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170 |
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100 |
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Folate(μg) |
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5 |
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8 |
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5 |
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1 |
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These figures are average and vary both where in the lactation period they are measured and between breeds – for instance, our organic sheep milk comes from Freisland flocks, while our non organic comes from Lacune and other breeds which produce a different milk giving a more Southern European texture to the finished yoghurt.
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