Sheep Butter

Sheep butter is a specialty dairy product made from sheep’s milk. It is valued for its unique flavor, creamy texture, and nutritional benefits. Here are the key specifications:

Physical and Sensory Characteristics:

1.Color: Typically pale yellow to ivory.

2.Texture: Smooth and creamy, with a higher fat content than cow or goat butter.

3.Flavor: Rich and slightly tangy due to the composition of sheep’s milk.

Nutritional Composition:

1.Fat Content: High, typically 80% or more.

2.Protein: Minimal protein content.

3.Lactose: Lower levels than cow butter but still present.

4.Vitamins: Rich in fat-soluble vitamins like A, D, and E.

5.Minerals: Contains calcium, potassium, and magnesium.

Chemical Properties:

1.Melting Point: Slightly higher than cow butter due to different fatty acid profiles.

2.Shelf Life: Often longer when stored properly, as the higher fat content can help preserve freshness.

3.Acidity: Measured in terms of pH; ranges vary depending on production methods.

Usage:

•Ideal for gourmet cooking, baking, or as a spread.

•Popular in Mediterranean and Middle Eastern cuisines.

Processing:

•Often produced using traditional methods, such as slow churning, which enhances its creamy consistency.