1) Beneficial bacteria
the lactic acid-producing cultures used in producing yoghurt also work with the probiotic enzymes that occur within the milk to produce vitamins, enhance the body’s ability to absorb nutrients, aid digestion and stimulate the body’s production of immune-boosting substances

2) Fatty acid composition in Sheep’s Milk compared to Cow’s Milk
The values for the four fatty acid groups are shown in the accompanying table. The long-chain saturated group contains palmitic and stearic acids which are the least desirable from the health viewpoint (Watts et al. 1996; Grundy 1994; Jensen 1992)

Ewe’s milk has a higher proportion of short-chain saturated fatty acids and a lower proportion of long-chain saturated fatty acids than cow’s milk; it also has about 40% more ω6 and 200% more ω3 polyunsaturated acids. These fatty acids are important in brain development, cell multiplication, myelination and retinal function (Hamosh et al. 1985).

Short-chain and medium-chain fatty acids are absorbed faster than long-chain fatty acids and when included with other fats, appear to improve their absorption and the fact that ewe’s milk has more than double the short-chain fatty acids compared to cow’s milk gives it the potential for faster, easier and more efficient absorption (Thompkinson and Mathur 1989) and may also aid lactose absorption in the small intestine (Templeman and Tivey 1996).

Previous research showed that a diet containing a high level of medium-chain triglycerides induces higher lactase levels giving improved lactose digestion compared to diets with high levels of long-chain triglycerides (Goda et al. 1995).

It is the proportions of the various lipid ‘sub-types’ within the total fat of ewe’s milk that works together to improve the overall digestibility of the milk.  When converted into yoghurt, additional benefits accrue.

From: R.P. Templeman and D. R. Tivy, Department of Animal Science, Waite Agricultural Research Institute, Glen Osmond, South Australia
Goda, T., Yasutake, H., Suzuki, Y., Takase, S. and Koldovski, O. (1995), Diet induced changes in gene expression of lactase in rat jejunum. Am. J. Physiol. 268, G1066-G1073

Grundy, S.M. (1994), Influence of stearic acid on cholesterol metabolism relative to other long-chain fatty acids. Am. J. Nutr. 60 (suppl), 986S-990S
Hamosh, M.,Bitman, J., Wood, L., Hamosh, P. and Mehta, N.R. (1985), Lipids in milk and the first steps in their digestion. Pediatrics 75 (suppl), 146-150.
Jensen, R.G. (1992), Fatty acids in milk and dairy products.  Chow, C.K. (ed) Fatty Acids in Foods and Their Health Implications. Marcel Dekker Inc; New York. P95

Templeman, R.P. and Tivey, D.R. (1996) Influence of fatty acid chain length on lactose absorbtion in ewe’s and cow’s milk. [Abstract] J. Gastroenterol.. Hepatrol. 11 Suppl., A101

Thompkinson, D.K. and Mathur, B.N. (1989), Physiological response of neonates to lipids of human and bovine milk. Aust. J. Nutr. Diet. 46 (3), 67-70
Watts, G.F., Jackson, P., Burke, V. and Lewis, B. (1996), Dietary fatty acids and progression of coronary artery disease in men. Am, J. Clin. Nutr. 64, 202-209