Sheep's milk (or ewes' milk) is the milk of domestic sheep. It is commonly used to make cultured dairy products such as cheese. Some of the most popular sheep cheeses include feta (Greece), ricotta (Italy), and Roquefort (France).
Specialized dairy breeds of sheep yield more milk than other breeds. Common dairy breeds include:
East Friesian (Germany)
Sarda (Italy)
Lacaune (France)
British Milk Sheep (UK)
Chios (Greece)
Awassi (Syria)
Assaf (Israel)
Zwartbles (Friesland, Netherlands)
In the U.S., the most common dairy breeds are the East Friesian and the Lacaune. Meat or wool breeds do not produce as much milk as dairy breeds, but may produce enough for small amounts of cheese and other products.
Female sheep (ewes) do not produce milk constantly. Rather, they produce milk during the 80–100 days after lambing. Sheep naturally breed in the fall, which means that a majority of lambs are born in the winter or early spring. Milk production decreases and eventually stops when lambs are weaned or when the days become shorter. This means that milk cannot be produced year round. Through the use of controlled internal drug release (CIDR), ewes can be bred out of season. CIDR drugs contain progesterone, which is slowly released into the bloodstream, bringing the animal into estrus. In this way, ewes can be bred at different times throughout the year, providing farms with a year-round supply of milk.
Meat and wool breeds of sheep lactate for 90–150 days, while dairy breeds can lactate for 120–240 days. Dairy sheep are able to produce higher yields of milk per ewe per year. Dairy sheep can produce of milk per year while other sheep produce of milk per year. Crossbred ewes produce of milk per year.
Sheep milk cheeses include the feta of Greece, Roquefort of France, Manchego of Spain; Serra da Estrela from Portugal; pecorino Romano (the Italian word for sheep is pecora), pecorino Sardo, and ricotta of Italy; Pag cheese of Croatia; Ġbejna of Malta; and Gomolya of Hungary; and Bryndza (Slovenská bryndza from Slovakia, brânza de burduf from Romania and Bryndza Podhalańska from Poland).
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The goat or domestic goat (Capra hircus) is a domesticated species of goat-antelope typically kept as livestock. It was domesticated from the wild goat (C. aegagrus) of Southwest Asia and Eastern Europe. The goat is a member of the animal family Bovidae and the tribe Caprini, meaning it is closely related to the sheep. There are over 300 distinct breeds of goat. It is one of the oldest domesticated species of animal, according to archaeological evidence that its earliest domestication occurred in Iran at 10,000 calibrated calendar years ago.
Ricotta (riˈkɔtta) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked", "refined") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature).
Sheep (: sheep) or domestic sheep (Ovis aries) are a domesticated, ruminant mammal typically kept as livestock. Although the term sheep can apply to other species in the genus Ovis, in everyday usage it almost always refers to domesticated sheep. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Numbering a little over one billion, domestic sheep are also the most numerous species of sheep. An adult female is referred to as a ewe (juː), an intact male as a ram, occasionally a tup, a castrated male as a wether, and a young sheep as a lamb.
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