Akademik Veri Yönetim Sistemi
IV-International Conference of Food, Agriculture, and Veterinary Sciences, Van, Türkiye, 27 - 28 Mayıs 2022, ss.925-930
Nutrition is an essential need for human beings to survive. Today, with the awareness of the consumer, nutrition aims not only to meet the nutritional elements but also to provide quality and healthy living conditions by increasing the level of welfare. In this sense, foods with functional properties can meet these demands with both their composition and pharmacological properties. Milk and dairy products have a special place in our diet. Although cow's milk comes to mind as a raw material when milk and dairy products are mentioned, it is known that sheep milk is richer in nutrients. Sheep milk, one of the foods with functional properties, has superior properties that contain macro and micro compounds in greater proportions than cow's milk. Sheep milk is a richer source than cow and goat milk with its protein quality and bioactivity, fatty acid composition, conjugated linoleic acid content, mineral substance (Ca, P, Mg, Zn, Fe, and Fr), and vitamin content (A, B1, B2, C and E vitamins). It is also known that the nutritional elements of sheep milk have many positive contributions to health. As a matter of fact, it has been revealed that bioactive peptides, one of these components, have various physiological functions such as antihypertensive, antioxidant, antidiabetic, antimicrobial, antithrombotic, immunomodulatory, opioid, and mineral binding. Ensuring the release of bioactive peptides through starter cultures used in fermented products means that products produced from sheep milk will also have these activities. It is an inevitable fact that, considering both the nutritional elements we need and the pharmacological contributions of sheep milk and its products, their consumption should be widespread. For this reason, it is necessary to elaborate and diversify the studies in this field in order to spread the consumption of sheep milk and its products. This review is an overview of the nutrients and bioactivity of sheep milk.