Small Ruminant Research 181 (2019) 6–11

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Small Ruminant Research

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Review article

Sheep milk: A pertinent functional food T

a, b c
Arpita Mohapatra *, Ajay Kumar Shinde , Raghvendar Singh
a
Scientist, Animal Physiology and Biochemistry Division, ICAR – Central Sheep and Wool Research Institute, Avikanagar, Rajasthan, 304501 India
b
Principal Scientist, Livestock Production and Management, ICAR – Central Sheep and Wool Research Institute, Avikanagar, Rajasthan, 304501 India
c
Principal Scientist, Animal Physiology and Biochemistry Division, ICAR – Central Sheep and Wool Research Institute, Avikanagar, Rajasthan, 304501 India

A R T I C LE I N FO A B S T R A C T

Keywords: Modern human diet and changes in lifestyle are emerging as a challenge in developing countries resulting to
Sheep milk endless ailments. Thus, in modern spectra of human health, bioactive foods play a pivotal role. Under the
Milk composition umbrella of food and nutrition security, functional dairy foods have become the need of the hour. Sheep milk is
Functional food one of the functionally active dairy foods and it is also considered as nutritional powerhouse. The beneficial role
Bioactive peptides
of sheep milk results from its fatty acid, immunoglobulin and non-immune protein contents. In human gut, milk
proteins turn into excellent source of bioactive peptides with antioxidative, antimicrobial, antihypertensive,
immunomodulatory and antithrombotic role. It is also used in anti-ageing formulations and cosmetic soap
preparations to soothe psoriasis and skin eczema like chronic conditions. The unique physicochemical and
biochemical properties of sheep milk also include prebiotics and probiotics which make it perfect functional food
for human health promotion and disease risk reduction. The milk from Indian sheep is relished by the shepherds
and their households. They claim that it has many health benefits, but it is an untapped area by the Indian
researchers. The major challenge in Indian prospect is non availability of dairy sheep breed, but their milk
functional potential cannot be ignored. This review is focused on worldwide work done on sheep milk for its
unique functional characteristics.

1. Introduction
Sheep rearing in developing countries is primarily aimed at liveli-
hood security, not on commercial benefit. In these countries, sheep
means only mutton and to some extent wool. In many developing
countries, the demand as well as visible supply of sheep milk is negli-
gible. India accounts for 65 million sheep and ranks 3rd in world sheep
population, but most sheep here are raised for meat and wool purposes.
Thus, contribution to world milk production is insignificant. The con-
cept of milking sheep in developing countries is relatively new but in
the new era of functional foods, sheep milk formulations will play pi-
votal roles in providing human health benefits. Changing diet and
lifestyle of modern days increase the disease risks in human commu-
nities. People are now searching for natural foods with health benefits
instead of medications which have numerous side effects. For many
people, especially for the infants, small ruminant milk and their pro-
ducts are also medicinal necessities (Haenlein, 2001). Although the
medical importance of sheep milk has been supported by certain an-
ecdotal experiences (Razafindrakoto et al., 1993) but very little re-
searches have been carried out in this course. Due to rich mineral,
higher protein, beneficial fat contents and a better source of functional
bioactive peptides the demand for sheep milk is increasing in the global
market. It creates a scope to go for commercialization of sheep for its
milk. Milk production is mainly dependent on quantity and quality of
feed along with frequent milking stimulus (autocrine control). Nutri-
tional manipulations can be tried with combinations of feed items, for
promotion of sheep milk. Today the Indian farmers follow their age old
practice; sheep are reared either by grazing in barren lands or by
feeding crop residues and household wastes. Above said nutritional
manipulations are under explored in developing countries where vast
sheep resources are available. Therefore, there is a potential for in-
crease in sheep milk production in developing countries. Again, because
of their small sizes, they can be easily milked by household women.
Finally, attempts can be taken to improve milk production of local
breeds by crossing them with Awassi of Israel. The future of sheep milk
depends upon the ability to produce more milk and quality milk pro-
ducts.
This can be inferred from this review that nutrient enriched sheep
milk can be preferably referred to as a functional food, but still more
research in different sheep breeds are needed, to validate the existing
research as well to explore some unknown quality of sheep milk before
formulation of health-enhancing nutraceuticals from these bio peptides.

⁎
Corresponding author.
E-mail address: drarpita.cswri@gmail.com (A. Mohapatra).

https://doi.org/10.1016/j.smallrumres.2019.10.002
Received 14 June 2019; Received in revised form 25 September 2019; Accepted 3 October 2019
Available online 15 October 2019
0921-4488/ © 2019 Elsevier B.V. All rights reserved.
A. Mohapatra, et al. Small Ruminant Research 181 (2019) 6–11

Table 1 environmental conditions, locality, stage of lactation, and health status

Dairy sheep breeds in world and their production.
Source: FAO, 2017, Shinde and Naqvi, 2015
World Sheep population 1202 million
Dairy Sheep 246 million (21%)
Sheep milk production in world 10.42 million tonnes
Well known dairy sheep breeds Awassi, Assaf, East Friesian, Lacaune
(> 200 lit/lactation) Sarda, Chios, Manchega
Claeys et al. (2014) compared milk of horse, donkey and sheep with
human milk and concluded that sheep milk can be a suitable alternative
to breast milk and infant formula. Today, there is growing interest
worldwide to undermine the hidden facts regarding sheep milk
(Balthazar and Cruz, 2018). Information on composition, physico-che-
mical characteristics and nutritional aspect of sheep milk are essential
for creating demand among people, product making and marketing.
This paper was aimed at reviewing the worldwide work done on sheep
milk composition as well as to discuss the medicinal and functional
properties with emphasis on lipid and protein fractions including
bioactive peptides. This review also emphasizes sheep milk quality as
well as scope of sheep milk production in countries like India, where in
spite of vast sheep resources, milk and milk products from sheep are
least explored for human consumption.
2. Sheep milk production and use
Sheep and goat milk accounts for 36.5% and 63.5%, respectively of
world total small ruminant milk production (FAO, 2017). Traditionally,
any breed of sheep can be milked but some breeds are excellent milk
producers (Table 1). Average lactation period of dairy sheep varies from
180 to 240 days and a non-dairy breed has lactation period of 90–120
days. Sheep milk is more popular among consumers in form of cultured
dairy products like cheese and yogurt. The world major producer of
sheep milk is China. Top ranking 10 countries in sheep milk production
are listed in Table 2.
The quality of sheep milk has paramount importance in controlling
the quality of dairy products (cheese, butter, ghee) made from it. In the
world, most of sheep milk is transformed into cheese and yogurt. In
Asian and African countries, sheep milk is transformed into butter and
ghee. Fresh sheep milk is rarely consumed because of its high fat and
total solid contents. Total cheese production from sheep milk in the
world is 680.30 million kg and butter and ghee is 63.25 million kilo-
gram (FAO, 2016).
3. Sheep milk composition
Milk compositions differ between species. Compositions of goat,
sheep, camel, buffalo and cow milk are different (Table 3). Again, they
vary with diet, breed, individuals, parity, season, feeding, management,
Table 2
Leading sheep milk producing countries.
Source: FAO, 2017
Rank Country Sheep Milk Production Contribution in total domestic
(Metric Tonnes) milk production (%)
of the udder (Park, 2006). Besides, the visible anatomical differences of
sheep teats (two teats) they have small udder cistern volume than that
of cattle and goats. Sheep and goats have apocrine type of milk secre-
tion whereas in cows it is merocrine. That’s why sheep and goat milk
have high somatic cell count (SCC) than that of cows (Caldwell, 2014).
Haenlein and Wendorff (2006) reported that sheep milk is quite dif-
ferent from cow milk, as it is predominantly produced by seasonal
breeding of ewes whereas cows have round the year breeding. There-
fore, season of year is an important factor that determines the sheep
milk composition. Kanwal et al. (2004) reported that cow milk contains
approximately 12.5% total solids, 3.8% fat, 8.7% solid-not-fat (SNF),
4.6% lactose, 0.8% ash and 3.1% protein. The corresponding values for
sheep milk are 18.3%, 6.0%, 12.3%, 4.9%, 0.94% and 5.2%. Sheep
colostrum is also higher in basic nutrients than cow colostrum: fat 13.0
vs 5.1%, protein 11.8 vs 7.1%, lactose 3.3vs 3.6%, minerals 0.9 vs
0.9%, total solids 28.9 vs 15.6%, respectively (Anifantakis, 1985).
Zhang et al. (2006) reported that sheep milk is rich in proteins, minerals
and lipids; it contains higher amounts of calcium, phosphate and
magnesium. The lipid part also contains higher proportion of medium
chain fatty acids. Higher fat and SNF content of sheep milk make it
ideal for cheese and yogurt production (Barłowska et al., 2011). Molik
et al. (2008) reported that sheep milk has higher concentration of un-
saturated fatty acids, calcium, phosphorus, iron and magnesium than
cow milk. Lactose in sheep milk as in other ruminants is lower at the
beginning of lactation in colostrum and towards the end of lactation,
contrary to the behavior of fat and protein contents in milk (Paulina
and Bencini, 2004; Haenlein and Wendorff, 2006). Casoli et al. (1989)
reported concentration of fat varies among sheep breeds from 4.6% in
the Iraqi Kurdi sheep to 12.6% in Dorset sheep milked in America,
whereas protein concentration was less variable, from 4.8% in the
Grade Precoce to 7.2% in the Armenian Corriedale.
4. Physico-chemical property of sheep milk
There are distinct differences in physico-chemical characteristics of
goat, sheep and cow milk (Table 4). Sheep milk has higher specific
gravity, viscosity, titratable acidity, refractive index and lower freezing
point than cow milk (Haenlein and Wendorff, 2006). The higher visc-
osity of sheep milk is due to the differences in total solid content of the
milk, which caused a significant effect on the firmness of yogurt curd
(Jumah et al., 2001). The higher viscosity may also be attributable to an
increased water-binding capacity in the milk proteins (Labropoulos
et al., 1984).
5. Nutritional and functional properties of sheep milk
5.1. Energy content
Sheep milk is characterized by high energy value of 5932 kJ/kg
(Park, 2007a) whereas that of cow, buffalo, camel, goat and human are
3169–3730 kJ/kg (Barłowska, 2007), 3450 kJ/kg (Kanwal et al., 2004),
3283 kJ/kg (Shamsia, 2009), 3018 kJ/kg (Park, 2007b) and 2407 kJ/kg
(Shamsia, 2009) respectively. The donkey milk is characterized by
lowest energy value of -1842 to 2051 kJ/kg (Guo et al., 2007).

1 China 1,540,000 3.34 5.2. Milk proteins

2 Turkey 1,101,013 4.49
3 Greece 705,000 39.04
In many countries, people demand for small ruminant milk based on
4 Syria 684,578 29.10
5 Romania 632,582 12.19 its total protein content (Pirisi et al., 2007). Milk proteins are divided
6 Spain 600,568 6.40 into casein complexes and whey protein fractions. Casein is the most
7 Sudan 540,000 9.06 abundant protein (80%), while the proportion of whey proteins is re-
8 Somalia 505,000 17.77 latively low (20%) in milk of ruminants. Whey protein is composed of
9 Iran 470,000 5.88
β-lactoglobulin, α-lactalbumin, immunoglobulins, glycomacropeptides,
10 Italy 383,837 3.41
Total 10, 422, 522 bovine serum albumin and minor proteins such as lactoperoxidase (LP),
lysozyme and lactoferin(LF). Sheep milk is the richest source in whey

7
A. Mohapatra, et al. Small Ruminant Research 181 (2019) 6–11

Table 3
Milk composition of different dairy animals.
Source: Kapadiya et al., 2016; Giambra et al., 2014
Parameters Sheep Goat Buffalo Cow Camel

Protein (%) 4.50–6.60 2.80–3.70 4.38 3.20–4.00 3.26

Fat (%) (5.30–9.30) 6.99 (3.40–4.50) 4.07 7.73 (3.40–4.50) 4.09 3.80
Lactose (%) 3.90–4.90 3.90–4.80 4.79 4.60–4.90 4.30
Solid not fats (SNF) (%) 12.00 8.90 9.50 9.00 10.36
Water (%) 82 83.20 83.18 87.80 86.50
Total solid (%) 18.50 12.50 18.00 13.80 14.00

Table 4 Barłowska et al. (2011) reported that the best composition of exogenous
Physical properties of sheep, goat and cow milk. amino acids is found in the milk of goats and sheep. Their milk, fully
Source- a Haenlein and Wendorff, 2006 ; b Parkash and Jenness, 1968 ; c Park, cover the requirement for all essential amino acids. Park (2007a)
2007a, Park, 2007b highlighted that taurine which play important role in bile acid con-
Properties Sheep milka Goat milkb Cow milkc jugation, osmoregulation, calcium signaling and function as antioxidant
in animal tissue can be obtained from goat and sheep milk. It is a va-
Specific gravity (density) 1.0347–1.0384 1.029–1.039 1.0231–1.0398 luable nutrient for the human neonate.
Viscosity (Cp) 2.86–3.93 2.12 2.0
Surface tension (Dynes/cm) 44.94–48.70 52.0 42.3–52.1
Conductivity (Ω−1 cm−1) 0.0038 0.0043–0.0139 0.0040–0.0055 5.3. Milk lipids
Refractive index 1.3492–1.3497 1.450 ± 0.39 1.451 ± 0.35
Freezing point (−°C) 0.570 0.540–0.573 0.530–0.570
Acidity (lactic acid %) 0.22–0.25 0.14–0.23 0.15–0.18
Information on fatty acid (FA) profile is critical for judging sheep
pH 6.51–6.85 6.50–6.80 6.65–6.71 milk for health benefits and promotion of derivative dairy products.
Among the bioactive constituents of sheep milk, lipids are important
due to their high nutritional value and effect on physicochemical,
proteins (1.02 g/100 g) and it also has highest concentration of casein- sensory and manufacturing properties of dairy products (Park, 2007a).
4.18 g/100 g (Dario et al., 2008).The β-lactglobulin is the major whey Owing to the smaller size of fat globules, sheep milk aid in higher
protein in sheep milk (Gaye et al., 1986) and α-lactalbumin content in digestibility and efficient metabolism compared with cow milk fat
sheep milk is also higher than that of bovine milk (Zhang and Brew, (Park, 1994). Some studies found that the average fat globule size is
2003). smallest in sheep milk followed by goat milk (Mens, 1985). Mehaia
There are four main casein fractions distinguished: αs1, αs2, β, and (1995) reported average fat globule sizes in this decreasing order:
κ. their proportion is diverse and polymorphism of these proteins was cow > sheep > goat.
demonstrated in most of the animal species (Barłowska et al., 2007). The fatty acid profile of milk fat is affected by a number of genetic
The human casein does not contain the αs1-fraction, which is the pre- (breed, genotype), physiological (age, stage of lactation, season) and
dominant factor causing milk protein allergy. However, it is rich in the environmental (feeding, grazing) factors as well as their interactions
β-fraction (Sood et al., 1997). Conversely, αs1-fraction of casein in cow (De et al., 2009). Sinanoglou et al. (2015) extensively analyzed fatty
and buffalo milk is very abundant; 38.4% and 30.2% of total casein, acid profile and lipid quality indices in raw milk and cream fat of some
respectively (Zicarelli, 2004). Studies related to availability of sheep indigenous sheep breeds of Greece. They found that sheep raw milk and
milk casein fractions are scanty, contradictory and inconclusive. cream fat have high proportions of short- and medium-chain FA, which
Bramanti et al. (2003) reported that goat milk is rich in β-fraction and are of value for a healthy diet. Raw milk FA profile was influenced to a
sheep milk is rich in αs1-fraction. Moatsou et al. (2004) reported that higher extent by the lactation stage than by the breed factor. The re-
sheep milk casein has 9.1–10.2% κ-casein, 12–16.4% αs2-casein, lative proportions of most short- and medium-chain FA decreased as
33.9–39.9% αs1 -casein and 37–42.3% β-casein (while the same caseins lactation progressed, whereas unsaturated FA proportion increased.
in cow milk are approximately 12, 10, 37 and 35%, respectively. A Palmitic and oleic acids showed their highest proportion during late
recent study by Ruprichová et al.(2015) states that ewes’ milk had 5.3% lactation. Atherogenic and thrombogenic indices decreased; on the
αS1-casein, 25.0% αS2 casein, 59.5% β-casein and 10.2% κ-casein. other hand, the hypocholesterolaemic/hypercholesterolaemic (h/H)
Table 5 shows concentrations of different protein fractions in sheep fatty acid ratio increased at late lactation. The lower the atherogenicity
milk. (AI) and thrombogenicity (TI) index values, the healthier the food.
After analyzing the amino acid composition of different milk These indexes show the relationship between fatty acids in food and
their contribution to the prevention of coronary diseases (Turan et al.,
Table 5 2007).
Concentration of protein fractions of sheep milk. Levels of the metabolically valuable short and medium chain FA,
Source- Haenlein and Wendorff, 2006; Degen, 2007; Pandya and Ghodke, caproic (C6:0) (2.9, 2.4, 1.6%), caprylic (C8:0) (2.6, 2.7, 1.3%), capric
2007; Park, 2007a; Barłowska et al., 2011; Selvaggi et al., 2014 (C10:0) (7.8, 10.0, 3.0%), and lauric (C12:0) (4.4, 5.0, 3.1%) are sig-
Protein Unit nificantly higher in sheep and goat than in cow milk, respectively
(Alonso et al., 1999 and Goudjil et al., 2004). These FA are associated
Total protein (g kg−1) 45–66 with the characteristic flavors of cheeses and can also be used to detect
Total casein (g kg−1) 42–52
admixtures of milk from different species.
αs1- casein (% of total casein) 6.66
αs2- casein (% of total casein) 22.84 Characteristic of sheep milk is a higher concentration of butyric acid
β- casein (% of total casein) 61.60 (C4:0), conjugated linoleic acid (CLA) and omega 3 fatty acid content
κ- casein (% of total casein) 8.90 than other ruminant milk (Collomb et al., 2008). The presence of the
Whey proteins (g kg−1) 10–13 essential ω-3 and ω-6 FA in milk fat as well as other less common FA,
α- Lactalbumin (% of total whey protein) 13.50
like linoleic acid isomers, has gained an increasing interest due to the
β- Lactalbumin (% of total whey protein) 46.70
Minor whey proteins (% of total whey protein) 39.80 consumer demand for a healthy diet. The greatest seasonal differences
were measured in sheep milk CLA, 1.28% in summer and 0.54% at the

8
A. Mohapatra, et al.
end of the winter period (Jahreis et al., 1999).
5.4. Milk minerals and vitamins
Milk is an important source of mineral substances, especially cal-
cium, phosphorus, sodium, potassium, chloride, iodine, magnesium,
and small amounts of iron. In a modern European diet, milk is the main
source of calcium. Gueguen and Pointillart (2000) reported that cal-
cium bound to casein (both in organic and mineral form) exhibits sig-
nificant availability during the milk digestion process. Thus, the bioa-
vailability of this element is closely correlated with a higher
concentration of casein (Gaucheron, 2005). The highest concentration
of this, and other mineral elements, is specific to sheep milk. The
concentrations of Ca, P, Fe and Mg in sheep milk are 193, 158, 0.08 and
18 mg ⁄100 g milk, respectively (Park, 2007b).
A review by Paccard and Lagriffoul (2006a) and (2006b) for sheep
milk, demonstrated the high content in B vitamins especially niacin.
Milk is a valuable source of vitamins, both water-soluble and fat-soluble
ones. Goat and sheep milk are characterized by higher vitamin A con-
centration in comparison with cow milk (Park, 2007a). All of the β-
carotene in milk from goats and sheep is converted into retinol, re-
sulting in the white color of that milk. Goat milk is a good source of
vitamin A, niacin, thiamin, riboflavin, and pantothenic acid.
6. Functional property
6.1. Casein micelle characteristics of sheep milk
Caseins are phosphoproteins and are organized within micelles,
where the calcium-sensitive αs1, αs2-, and β-caseins are stabilized
within the micelle by κ-CN (Rijnkels, 2002). The micelles are inter-
linked by calcium phosphate and small amounts of magnesium, sodium,
potassium, and citrate, diffusing the light and lending the milk its
opaque white appearance (Park, 2007b). Caseins play a nutritive
function as a source of amino acids, calcium, and phosphorus for the
neonates (Holt and Sawyer, 1988).Micelle structures of sheep milk
differ from cow milk in average diameter, hydration and mineraliza-
tion. Sheep milk is similar to goat milk in micelle characteristics.
Average mineralization levels of micelles in goat and sheep milk are
higher than in cow milk. That means these small ruminant’s casein
micelles contain more calcium and inorganic phosphorus. Here, casein
micelles are less solvated, less heat stable, and lose β-casein more
readily than bovine casein micelles (Jenness, 1980 and Remeuf and
Lenoir, 1986). There is an inverse relationship between the miner-
alization of the micelle and its hydration and direct relationship exist
between mineralization and bioavailability.
Micelles are characterized by different sizes in milk from different
animal species (Bornaz et al., 2009). Camel milk contains micelles of
largest diameter (380 nm), whereas goat milk having 260 nm, sheep
milk having 180 nm and cow milk having the smallest of 150 nm. Attia
et al. (2000) and Bornaz et al. (2009) showed a negative correlation
between the casein concentration and micelle size. The rennet clotting
time of milk depends upon micelle size; small and medium sized mi-
celles having the shortest clotting time. Therefore, casein curd obtained
from goat milk is weaker and more susceptible to tearing than curd
from cow and sheep milk. Brul´e et al. (2000) reported that big micelles
contain higher concentrations of calcium phosphate, whereas smaller
micelles contain more κ-casein. Similar results were published by
Bornaz et al. (2009), stating that κ-casein share decreases with an in-
crease of casein micelle diameter. Moatsou et al. (2004) reported that a
high concentration of protein, fat, and calcium per casein unit in sheep
milk predestinates it as an excellent material for cheese making. This is
the main reason for higher cheese yield in case of sheep milk from same
volume of cow milk. Whey proteins may impair cheese making (cheese
yield and whey draining, especially for heat treated milks) but their
amino acid profiles are of interest with a high level in essential amino
9
Small Ruminant Research 181 (2019) 6–11
acids (e.g. tryptophane and lysine) (Raynal-Ljutovac et al., 2008). The
β-caseins are described as ‘calcium-sensitive’ because they precipitate
in the presence of low concentrations of this cation. They are important
in determining the surface properties of casein micelles and essential
for rennet curd formation. Among the most studied casein is casein
kappa (κ-CN), probably because of its importance in the stability of the
micelle and its role in dairy processing.
6.2. Bioactive peptides
Dietary proteins possess some potent biologically active peptides in
them which remain latent and inactive until hydrolysis. Enzymatic
hydrolysis (animal, plant or microbial source) of inactive milk proteins
can release fragments (biologically active form) able to exert specific
biological activities, such as antihypertensive, antimicrobial, opioid,
antioxidant, immunomodulant, or mineral binding. Such protein frag-
ments, known as bioactive peptides, are formed from the precursor
inactive protein during gastrointestinal digestion and/or during food
processing (Korhonen and Pihlanto-Lepp ala, 2003). In last few decades
dairy bioactive peptides (particularly from cow milk) had gain the at-
tention of researchers for their physiological and physico-chemical
versatility and used for health promoting foods or pharmaceutical ap-
plications.
Angiotensin Converting Enzyme (ACE) inhibitory peptides are im-
portant bioactive peptide gaining special attention due to their poten-
tially beneficial effects in the treatment of hypertension. ACE is a
multifunctional enzyme, located in different tissues, and able to reg-
ulate several systems that affect blood pressure. It is responsible for
generating vasopressor angiotensin II and the inactivation of the va-
sodepressor bradykinin. Milk proteins are the main source of ACE in-
hibitory peptides. Most publications on ACE inhibitory and/or anti-
hypertensive peptides have used peptides from cow milk (Korhonen
and Pihlanto-Lepp¨al¨a, 2003; Gobbetti et al., 2004; Silva and Malcata,
2005; Meisel, 2005). However, in recent years, the sheep and goat milk
proteins havebecome an important source of ACE inhibitory peptides.
Hern´andez-Ledesma et al. (2002) and Chobert et al. (2005) studied the
ACE inhibitory activity of hydrolysates of β-lactalbumin from sheep and
goat milk with enzymes of digestive and microbial origin. Minervini
et al. (2003) isolated and characterized bioactive peptides from 6 dif-
ferent species (cow, sheep, goat, buffalo, pig & human) by using Lac-
tobacillus derived proteases and obtained 5 different peptide fractions
from αs1 (f1-6, f1-4, and f4-8) and αs2 (f182-185 and f186-188) casein
of sheep milk showing ACE inhibitory activities. The κ-casein hydrolysis
also results formation of ACE inhibitory biopeptides (Manso and
L´opez-Fandi˜no, 2003). Corrêa et al. (2011) used Bacillus derived
protease to get bioactive peptides and estimated them for ACE in-
hibitory activities, antioxidant and antimicrobial activities. They con-
cluded that synergistic action of various peptide fragments obtained is
responsible for bioactivities. These biopeptides are useful in food in-
dustries for increasing the shelf-life of food and in therapeutic pre-
paration for their nutritional values. Apart from sheep milk, its products
like cheese and yogurts are also been studied for bioactivities.
Bioactive proteins and peptides derived from milk have been re-
ported to provide a non-immune disease defense and control of mi-
crobial infections (McCann et al., 2005). It has been proved, that milk
proteins can also act as antimicrobial peptide precursors, and in this
way might enhance the organism’s natural defenses against invading
pathogens. Consequently, food proteins can be considered as compo-
nents of nutritional immunity (Pellegrini, 2003). Both whey protein and
casein derived bio-peptides have antimicrobial action. Peptides derived
from lactoferrin (LF) are antibacterial peptides. Tomita et al. (1991)
first reported the enzymatic release of antibacterial peptides with more
potent activity than the precursor lactoferrin. Similar to whey protein,
casein also serve as antimicrobial bio-peptide precursor. Lopez-Exposito
et al. (2006) identified four antibacterial peptides from a pepsin hy-
drolysate of ovine αs2-casein. The peptide fragments are αs2-casein
A. Mohapatra, et al.
fragments f(165–170), f(165–181), f(184–208) and f(203–208), and
these peptides showed a strong activity against Gram negative bacteria.
Of them, the fragment f(165–181) was the most active against all tested
bacteria. Recio and Quiros (2005) concluded that the ovine αs2-casein f
(203–208) is a good example for a multifunctional peptide, because it
exhibits not only antimicrobial activity, but also potent anti-
hypertensive and antioxidant activity.
6.3. Medicinal and therapeutic properties of sheep milk with respect to
specialized biomolecules
Milk and milk products from sheep are very important for proper
human nutrition at places where cow milk is not readily available or
affordable (Haenlein, 2001). In countries like Somalia, Greece, Ban-
gladesh, Iraq, Iran etc. more than one half or at least one third of all
milk is supplied by sheep and goats, which is sufficient to meet the
protein and calcium requirement of people living at that place. In India,
a lot of people are vegetarian; they rely on plant sources for protein and
calcium requirement. Animal protein is considered to be more com-
plete, because it contains all of the essential amino acids that the human
body needs to function effectively. Plant protein cannot serve as an
alternative to animal protein. The recommended daily intake for an
adult person per day is at least 60 g of animal protein and 800–1000 mg
of calcium (National Institute of Nutrition, 2009) which is apparently
not achieved in many countries like India. Sheep milk is an excellent
source of protein and calcium. It is a better alternative for these
countries. The major mineral compounds of milk are calcium and
phosphorus, which are essential for bone growth and the proper de-
velopment of newborns (Al-Wabel, 2008). A recent study showed that
sheep milk consumption resulted to higher trabecular bone surface
density and trabecular bone surface to volume ratio in growing rats
compared to cow milk having equal total solid (Burrow et al., 2018). It
is clear from the above study that sheep milk has positive effect on bone
structural integrity and bone health.
Sheep milk is the richest source of conjugated linoleic acid and α-
linolenic acid (Markiewicz-Kęszycka et al., 2013). It is claimed to in-
hibit the occurrence and development of cancer (Parodi, 1999), in the
prevention of coronary heart disease and atherosclerosis (Gavino et al.,
2000; Tricon et al., 2004), inhibits the development of osteoporosis
(Watkins and Seifert, 2000) and stimulates the immune system (O’Shea
et al., 2004). The CLA has multiple functional properties. Sheep milk
and their products are a medical necessity for many people as an al-
ternative to cow milk. It is presently used in anti-ageing formulations
and cosmetic soap preparations which have soothing action on psoriasis
and skin eczema like chronic diseases due to high fat and mineral
content (Belanger, 2018)
7. Conclusion
Sheep rearing is an integral part of human culture in India. It was
domesticated by early humans and now also small and marginal
farmers earn their livelihood from sheep rearing. Research on sheep
milk will be beneficial to this underprivileged section of human society.
Sheep milk has positive effect on bone growth, skin moisturizing, blood
vascular system and cardiac health. The significant impact of sheep
milk on human health importance is the neglected area of research.
This review enlightens the researchers to consider sheep milk not only a
source for delicious cheese and creamy yogurt, but to appraise it as a
vehicle for good health.
Declaration of Competing Interest
We hereby disclose that there is no actual or potential conflict of
interest including any financial, personal or other relationships with
other people or organizations within three years of beginning the
submitted work that could inappropriately influence, or be perceived to
10
Small Ruminant Research 181 (2019) 6–11
influence, their work.
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