Why sheep milk wins
Rich in nutrients. A superior choice.
| Nutrient composition |
|
|
|
|---|---|---|---|
| Protein (g/100 g) | 5.5 – 6.0 — highest of the three | 3.2 – 3.5 — lowest | 3.6 – 3.9 — intermediate |
| Essential amino acids | Higher levels across most essential AAs; complete dairy protein | Complete protein; generally lower than sheep | Complete protein; some AAs ≥ goat, but < sheep |
| Casein type (A1/A2) | Naturally A2-dominant | Naturally A2-dominant | Typically mixed A1/A2 (A2-only cow’s milk also exists) |
| Calcium (mg/100 g) | ~180–200 (≈ +60% vs cow) | ~130–140 (higher than cow) | ~115–125 (lower than goat & sheep) |
| Other minerals (P, Mg, Zn) | Highest overall; notably high in P and Zn (Mg similar to goat) | Generally higher than cow (esp. P, Mg) | Lower than sheep; Zn often ≥ goat |
| Fat profile | Rich in short- & medium-chain fatty acids; easily absorbed | Also rich in medium-chain fats | Lower MCTs vs sheep/goat |
| B vitamins | High in B2 & B12; B6 comparable | Lower B2 & B12 than sheep | Lower than sheep in B2 & B12; B6 similar or higher |
| Lactose | ~4.5–5 g/100 mL — similar across all milks | ~4.5–5 g/100 mL — similar | ~4.5–5 g/100 mL — similar |
| CLA | Natural source; values vary widely (not a clear differentiator) | Natural source; variable | Natural source; variable |
| Bioactive peptides | Present in dairy; research ongoing | Present in dairy; research ongoing | Present in dairy; research ongoing |
Ancient Heritage
Sheep's milk has been a cornerstone of the Mediterranean diet since ancient Greek and Roman times, prized for its rich nutrients. It was traditionally used for both cheese and as a nourishing drink, shaping food cultures for centuries.
For a long time, sheep milk was rarely consumed due to ultra-pasteurization issues, as its high protein content caused it to precipitate, limiting its use to cheese.
Now, Flock Milk brings back this ancient beverage with a patented technology that preserves the natural qualities of sheep milk, making it accessible once again.
Anti-Inflammatory Diet
Sheep's milk supports an anti-inflammatory diet with its easily digestible A2 protein, reducing the risk of inflammation compared to the A1 protein in cow’s milk. It’s also rich in CLA (conjugated linoleic acid), beneficial fatty acids, vitamins, and minerals that promote health and combat inflammation.
A Different Dairy Option
Sheep milk is naturally A2-dominant, unlike most standard cow’s milk that contains A1 β-casein. During digestion, A1 β-casein can release a peptide called BCM-7; some people who think they’re “lactose intolerant” may actually be sensitive to BCM-7. Choosing A2-dominant dairy, like sheep milk, may feel gentler for many.
(Individual responses vary)
