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Source
Animal-derived
Allergen
No
Role in food
Primarily used as a base for making cheeses like feta, halloumi, and ricotta, as …
What it is
Milk from domesticated sheep and goats, commonly used for centuries around the world. It has a distinct flavor profile, often richer and tangier than cow's milk, and is used to make various cheeses and other dairy products.
Why it's used
Primarily used as a base for making cheeses like feta, halloumi, and ricotta, as well as yogurt and butter. Its unique flavor and fat content contribute to the taste and texture of these products.
Health notes
Sheep and goat milk are generally recognized as safe (GRAS) by the FDA when used as food. They are a source of protein, calcium, and other nutrients. International bodies like JECFA have evaluated milk and dairy products. While generally well-tolerated, some individuals may have sensitivities or allergies to milk proteins, regardless of the animal source.
Allergen info
Sheep and goat milk are derived from milk, which is one of the 9 FDA major allergens. 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.