Unlocking the nutritional and bioactive potential of sheep milk: implications for food and health

Abstract

Sheep milk has gained increasing attention for its compositional similarity to human milk and its abundance of bioactive compounds with nutritional and therapeutic potential. It is rich in proteins, essential fatty acids, vitamins, minerals, immunoglobulins, and hormones, as well as peptides and oligosaccharides with antiviral, antibacterial, anti-inflammatory, and immune-modulatory effects. Despite these benefits, the literature remains fragmented, with limited integration of data on the mechanisms by which these components influence health outcomes, and few comprehensive comparisons with other mammalian milks. This review addresses this gap by synthesizing current evidence on the nutritional composition, functional bioactives, and health-promoting properties of sheep milk, while also examining its role in allergy management, gut microbiota modulation, and disease prevention. Key differences from cow and goat milk are highlighted to clarify its unique advantages. We further discuss industrial and economic challenges, such as low yield and high production costs, alongside opportunities for product development and technological innovation. By integrating nutritional, functional, and technological perspectives, this review provides a consolidated resource to guide research, promote informed consumer choices, and support the broader adoption of sheep milk as a functional food ingredient.