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Source
Animal-derived
Allergen
No
Role in food
Manufacturers use part-skim sheep's milk to add a rich, slightly sweet flavor and creamy …
What it is
Part-skim sheep's milk is milk from sheep that has had some of its fat removed. It is produced by separating the cream from the milk, similar to how part-skim cow's milk is made. Sheep's milk is naturally higher in fat and protein than cow's milk.
Why it's used
Manufacturers use part-skim sheep's milk to add a rich, slightly sweet flavor and creamy texture to foods. It is often found in cheeses, yogurts, and baked goods. Its higher protein content can also contribute to a desirable texture in processed foods.
Health notes
Part-skim sheep's milk is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of protein, calcium, and other nutrients. Regulatory bodies like JECFA and EFSA have evaluated milk and dairy products, generally considering them safe for consumption. No specific health concerns are associated with its use in typical food amounts.
Allergen info
Part-skim sheep's milk is derived from sheep's milk, which is one of the nine major allergens recognized by the FDA. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.