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Sheep milk also known as ewe’s milk is the type of real milk obtained from domestic sheep. Several sheep breeds produce wool and are also used for meat and milk, but some specialized breeds are only used for commercial dairy products as they have a higher yield and longer lactating period. Sheep milk is mostly used for dairy products such as cheese in Greece, France, Spain, Portugal, Italy, and others. Feta, Ricotta, Roquefort, Manchego, and Pag cheese are the common types of cheese produced from sheep milk; other products such as yogurt, ice cream, cream, butter, milk powder, pasteurized beverage, whey protein concentrate, and condensed milk are also commercially manufactured sheep milk products. It is also widely used in cosmetic and personal care products such as soaps and lotion, due to its nutritional value and antiallergenic properties.
Sheep milk has been used from olden times to fulfill the dairy product requirements and due to its high acceptability and digestibility to the human digestive system. Earlier, sheep milk was used for direct consumption and cheese processing at a small scale but as the innovation in technology took place, many new sheep milk products were commercially introduced in the market. Sheep milk is considered to be a healthy alternative of cow and goat milk. The extensive sheep farming, the high nutritional value of sheep milk, increasing health consciousness, exploitation of cow milk production, enhancement in palatability and flavor in the products, an alternative to cow and goat milk, resistance to certain diseases, immunity booster, government policies and initiatives, the surge in disposable income, advanced technology, investment in R&D and launch of innovative products are the key drivers which lead the growth of sheep milk market. However, alternative dairy products at a low price, availability of plant-based milk, traditional manufacturing practices, restrictions and regulations on certain ingredients to be used in products and increasing competition hinder the market growth.
The global sheep milk market trends are as follows:
Sheep milk has better and higher nutritional value than the other sources of milk. It consists of high protein content (5.6%), lipid fat (6.4%), lactose content (5.1%), carbohydrates, saturated fatty acids, unsaturated fatty acids such as oleic acid, trans fatty acids, conjugated linolenic acids, vitamins such as vitamin B12, vitamin B2, vitamin B5, vitamin B1, vitamin A, vitamin C, and minerals such as phosphorus, valine, isoleucine, calcium, tryptophan, leucine, lysine, threonine, histidine and others. Sheep milk is considered superior to cow and goat milk in terms of high fat and total solid content. The high nutritional value, energy value, and antiallergenic properties of sheep milk have increased the consumption and production of sheep milk-based products. The requirement of sheep milk and its products has been increased due to the awareness of its high nutritional value and its wide health benefits such as immunity booster, enhance development and growth, prevention of cancer, improvement of reproductive health, maintenance of blood pressure, bones mineral density, and regulation of cholesterol, blood vascular system, and cardiac heath.
The use of sheep milk is not only limited to the food & beverage industry but is also being expanded to the cosmetic and personal care industry in manufacturing of various products such as skin moisturizing lotions, soaps, cleansers, exfoliator, and others.
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