MILK OF OTHER ANIMALS

Sheep milk . In antiquity, the most delicate and noblest cheeses were made from sheep's milk. Goat's milk was then considered inferior to sheep's milk, the cow began to be used for this purpose much later. To this day, sheep's milk is the most valuable material for cheese.

Sheep's milk is more yellow than cow's milk and has a bit of spiciness, peculiar smell, especially when the sheep get wet. Its chemical composition varies widely, mainly depending on the breed, the period of milk production and feed. Compared to cow's milk, it is more full-bodied. Its specific gravity is from 1,031 do 1,045. The abundance of content makes, that the cream comes out only slowly during the substitution, although the fat globules are larger than in cow's milk. More casein also requires more rennet; in the end, a clot is obtained that is dense and firm. The yield of cheese is almost twice that of cow's milk. According to Kirchner, sheep's milk contains ingredients, as in the table below.

In sheep's milk he found O. La-xa dry from May to October
mass, average from 18,10 do 25,94, fat off 6,95 do 9,65%. M. Lebrou stated in the milk of the Larzac sheep: cheesecake from 5,0 do 8,9%, fat off 5,5 do 10,5%. Other details of the milk of Carpathian sheep can be found in the description of the sheep cheese production.

Goat's milk is whiter than cow's milk and often, due to inadequate stable conditions, has a peculiar taste and smell., which softens or disappears altogether, when an animal grazes in the wild. The goat's milk can be used to make excellent cheeses with outstanding properties (specialties valued in antiquity by the Greeks and Romans).

The specific gravity of goat's milk is 1,032 at chemical composition, as in the table opposite.

We can see from the given digits, that goat's milk is less full of milk than sheep's milk, but fuller than a cow.