Nutritional value and factors affecting milk production and milk composition from dairy sheep: A review

Sheep milk contains much higher concentrations of protein, fats, minerals, and vitamins than from other common domestic species such as cows goats. High nutritional value lower allergic sensitization compared to cow make sheep an ideal source nutrition for humans. Moreover, advantages in physicochemical characteristics also a very good raw material processing, especially cheese making. However, dairy industry remains small many regions the world, mostly due restricted genetics limited production. Milk yield composition are influenced by various factors including genetic parameters, dietary nutrient composition, parity, lambing season, milking frequency, stage lactation. Future research on different production systems developing countries new genes regulating quality need be undertaken.