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New Zealand to study digestibility of sheep's milk

Sheep's milk may be easier to digest for people who are sensitive to cow's milk.

In what may be a world first, New Zealand's AgResearch is about to begin a clinical trial to test the benefits of sheep's milk for human digestion, according to an announcement.

The trial, in which AgResearch scientists will work alongside those at the Auckland University’s Liggins Institute, with support from the Spring Sheep Milk Co. and Blue River Dairy, comes at a time of rapid growth for the dairy sheep industry in New Zealand, the research organization said.

Some people suffer from digestive issues with milk, and work by AgResearch to date has demonstrated that sheep's milk could offer advantages for some in terms of easier digestion and improved nutrition, according to the announcement.

“Based on the literature we have seen, there has been no human clinical trial like this before measuring the digestibility of sheep milk,” AgResearch senior scientist Dr. Linda Samuelsson said. “We will be working with people who say they have some difficulty digesting milk. They will be asked to consume a specified amount, and we’ll be looking at how they feel after drinking and measuring their digestion using blood and breath tests.”

Andrea Wilkins, marketing and innovation director at the Spring Sheep Milk Co., said one recent study compared the protein digestibility of milk from sheep versus cows, with results suggesting that sheep's milk proteins are more readily digested and are a better source of essential amino acids.

“Taking into account the research to date, along with consumer feedback we’ve received, we know that sheep’s milk is great for those who are sensitive to cow’s milk. So, we’re really excited about what this clinical trial means for us and for the New Zealand sheep milk industry as a whole,” Wilkins added.

Liggins Institute research fellow Dr. Amber Milan said the trial subjects will be asked to drink both sheep's milk and cow's milk.

“Sheep milk is very different from cow milk. We know that it has more nutrients per glass: more protein, fat, vitamins and minerals. For example, sheep milk has almost twice the level of calcium and zinc when compared to cow milk. There are also differences in the protein and fat types, which we think will alter the digestive properties of sheep milk,” Milan explained.

Samuelsson said the trial is expected to start in, July and results should be available early next year.

“The aim is to provide information for consumers who may struggle with their digestion and to provide solid evidence of the benefits of sheep milk to support New Zealand exports,” she said.

New Zealand now has more than 20,000 sheep for milking at 16 different producers, and significant new investment is going into milk processing and supply to overseas markets, AgResearch said.

Sheep's milk products from New Zealand are currently being exported to growth markets such as China, Taiwan, Malaysia and Vietnam.

Gareth Lyness, marketing and supply chain manager at Blue River Dairy, said, “There is already a latent awareness of the benefits of sheep milk. Asian consumers express these benefits in terms of how much ‘heat’ the milk brings to our bodies; sheep milk is understood to ‘create less inner heat’ than other milks, meaning it is gentler on the digestive system.”

TAGS: News Dairy
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