Is Sheep Milk Less Inflammatory? The Science Behind Its Unique Composition

November 11, 2025 •

3 min read

Approximately 20% of people experience some form of digestive discomfort after consuming cow's milk, which has led many to question if other dairy sources, specifically sheep milk, are less inflammatory. This growing curiosity about alternative milks stems from their potential to reduce digestive issues associated with inflammation.

Quick Summary

Sheep milk's composition, featuring predominantly A2 beta-casein protein and smaller fat globules, suggests a lower inflammatory response and easier digestion compared to conventional cow's milk. It also contains higher levels of anti-inflammatory compounds like CLA and lactoferrin, contributing to its potential health benefits.

Key Points

A2 Protein Advantage: Sheep milk contains A2 beta-casein protein, which breaks down differently and is less likely to cause gut inflammation than the A1 protein found in most cow's milk.
Enhanced Digestibility: The naturally smaller fat globules in sheep milk result in a softer curd during digestion, easing the load on the digestive system and reducing potential irritation.
Rich in CLA: Sheep milk has a higher concentration of conjugated linoleic acid (CLA), a fatty acid known for its anti-inflammatory effects.
Higher Lactoferrin Content: With significantly more lactoferrin than cow's milk, sheep milk possesses stronger immunomodulatory and anti-inflammatory properties.
Supports Gut Health: The unique composition of sheep milk and its fermented products can help strengthen the gut lining and support a diverse, anti-inflammatory gut microbiota.
Potential for Reduced Dairy Sensitivity: Many individuals who cannot tolerate cow's or goat's milk find sheep's milk to be a gentler, more comfortable alternative.

The question of whether sheep milk is less inflammatory is complex, but current research suggests several reasons why it may be better tolerated and have reduced inflammatory potential for some individuals. The key lies in its distinct molecular structure, particularly in its proteins and fats, which differ significantly from cow's milk.

The Protein Difference: A1 vs. A2 Casein

Most dairy cows produce a blend of A1 and A2 beta-casein protein. During digestion, the A1 protein can break down to form a peptide called beta-casomorphin-7 (BCM7), which has been linked to potential gut inflammation and digestive discomfort in sensitive people. Sheep milk, however, contains a different protein profile, consisting predominantly of the more easily digestible A2 beta-casein. This structural difference means sheep milk does not produce the same inflammatory peptides as A1 cow's milk, making it a gentler option for many.

Beneficial Fats: CLA and Medium-Chain Fatty Acids

Beyond its protein content, sheep milk is rich in specific fats that contribute to its anti-inflammatory profile. It contains a higher proportion of conjugated linoleic acid (CLA), a fatty acid known for its health benefits, including anti-inflammatory properties. Additionally, the fat globules in sheep milk are smaller and more easily broken down during digestion. This leads to the formation of a softer, more digestible curd in the stomach, which can alleviate discomfort and aid overall gut health. The presence of medium-chain fatty acids (MCFAs) also supports a healthy gut microbiome, which is crucial for reducing inflammation.

The Role of Lactoferrin and Other Bioactives

Sheep milk is a rich source of other bioactive compounds that exhibit anti-inflammatory effects. Lactoferrin is a multifunctional glycoprotein found in higher concentrations in sheep milk than in cow's milk. It has been shown to inhibit inflammatory cytokines and reduce the migration of inflammatory cells. Furthermore, sheep milk contains other immunomodulatory substances, and when fermented into products like yogurt, it provides probiotics that can further promote a balanced gut environment and reduce inflammation.

Digestibility and Gut Health

The unique composition of sheep milk contributes to better overall gut health, a cornerstone of reducing inflammation. The combination of A2 protein, smaller fat globules, and supportive bioactive compounds helps to reduce gut permeability (often referred to as 'leaky gut') and promote the growth of beneficial gut bacteria. For individuals with a dairy sensitivity, this makes sheep milk a powerful alternative. Research has shown that a healthy gut microbiota can improve antioxidant activity and produce short-chain fatty acids with anti-inflammatory properties.

An Anti-Inflammatory Comparison: Sheep Milk vs. Cow Milk


Feature	Sheep Milk	Cow Milk (Conventional)
Beta-Casein Protein	Predominantly A2	Mix of A1 and A2 (A1 is more common)
Inflammatory Peptides (BCM7)	Minimal production	Can produce significant amounts
Fat Globule Size	Smaller	Larger
Digestibility	Easier, softer curd formation	Can be heavier, less easily digested
Conjugated Linoleic Acid (CLA)	Higher concentration	Lower concentration
Lactoferrin	Higher concentration	Lower concentration

Conclusion

While individual reactions to dairy can vary, evidence suggests that sheep milk offers several characteristics that may make it less inflammatory for many people, particularly those with sensitivities to conventional cow's milk. The presence of A2 beta-casein, smaller fat globules, and higher levels of anti-inflammatory compounds like CLA and lactoferrin all contribute to a gentler dairy experience. As with any dietary change, individuals should monitor their own body's response, but sheep milk presents a compelling, nutritionally dense alternative for those seeking to reduce inflammation through their diet. You can read more about the scientific research on bioactive compounds in sheep milk in this extensive review.

Frequently Asked Questions

Sheep milk is often easier to digest because it contains predominantly A2 beta-casein, a protein less likely to cause inflammation. It also has smaller fat globules that are broken down more quickly by digestive enzymes.

The primary protein in sheep milk is A2 beta-casein. Unlike the A1 beta-casein found in many cow's milk products, A2 protein doesn't break down to form the inflammatory peptide BCM7, which can irritate the gut.

CLA, or conjugated linoleic acid, is a fatty acid found in sheep milk. It has anti-inflammatory properties that can help reduce chronic inflammation throughout the body.

While sheep milk does contain lactose, its unique protein structure and easier digestibility often mean it's better tolerated by many with lactose sensitivities than cow's milk.

Yes, fermented sheep milk products, like yogurt, can enhance its anti-inflammatory potential. The fermentation process introduces beneficial probiotics, which are known to improve gut health and reduce inflammation.

Lactoferrin is a protein with powerful anti-inflammatory effects, and sheep milk contains a significantly higher concentration of it compared to cow's milk.

Sheep milk supports better gut health by providing A2 protein and smaller fat globules for easier digestion, and by supplying anti-inflammatory compounds that promote a healthy and less permeable gut lining.