Analysis Of Sheep Milk

The total solids of milk is important when examining the quality of milk because it indicates the total amount of nutritive value of milk when water is removed (Leila et al, 2014). Milk is made up of about 87% of water and 13% of other components such fats, protein, carbohydrate etc. (Ward et al, 2016). Sheep milk is highly nutritious, rich in vitamins A, B, and E, calcium, phosphorus, potassium, and magnesium (Caja and Francois, 2017). It contains a higher proportion of short- and medium-chain fatty acids, which have recognized health benefits (Schoenian, 2014).
According to a study done by Park (2006), sheep milk has more conjugated linoleic acid (CLA) than the milk from pigs, horses, goats, cattle, and humans. CLA is a cancer-fighting and
Triacylglycerols (TAG) constitute the biggest group (nearly 98%), including a large number of esterified fatty acids. Consequently, TAG composition is very complex. Along with TAG, the lipid composition of sheep milk presents other simple lipids (diacylglycerols, monoacylglycerols, cholesterol esters), complex lipids (phospholipids) and liposoluble compounds (sterols, cholesterol esters, hydrocarbons) (Park, 2006; and Haenlei and Wendorff, 2006).
The relative amount of protein and energy that is found in the rumen of an ewe at any given time is the major factor affecting rumen fermentation and therefore the milk components. Any diet or management factors that affect rumen fermentation can change milk fat and protein levels. Diet is mainly affected by type of forage while forage is affected by seasons which indirectly affects milk yield (Joy et al, 2011). Consistently providing adequate energy, protein and balanced amounts of rapidly fermentable carbohydrate and effective fibre are keys to maintaining optimum levels of milk components (Bailey et al,
The hot, humid months (November to January which is summer) depress fat and protein content (Lyatuu and Eastridge, 2003). This is related to the change of forage quality and climate (Hendrichs & Jones, 2017). In summer pastures are low in fibre which depresses milk fat. Dry matter intake is low during hot and humid weather. The amount of fat is correlated to the amount of fibre in feed (Looper, 2008). Since milk composition is also dependent on the availability of feed, when the pasture changes either from being sweet to sour veld or when the quality of forage decline or increase, milk composition and yield is expected to change (Caja and Francois,