Waikato AgriBusiness News October 2018

WAIKATO AGRIBUSINESS NEWS October 2018
5
Benefits of sheep
milk to be tested in
ground-breaking trial
When it comes to putting Hamilton on
the world stage, AgResearch plays a vital
role, championing agriculture, science,
technology and innovation.
The team of researchers
and innovators have
yielded results in everything
from pasture pests and
livestock emissions, to food
and bio-based products, farm
systems and forage science.
AgResearch scientists
helped develop The Wool Runner
(dubbed the world’s most
comfortable shoe) and AgResearch
has contributed $5 million
to the development of the
world-class Southern Dairy
Hub.
The list of achievements is
continually evolving. And in
what is believed to be a world
first, AgResearch has begun a
clinical trial to test the benefits
of sheep milk for human digestion.
Springboarding on a time
of rapid growth for the dairy
sheep industry in New Zealand,
the trial sees AgResearch
scientists working alongside
those at the Auckland University’s
Liggins Institute, with
support from Spring Sheep
Milk Co and Blue River Dairy.
Research by AgResearch
has demonstrated that sheep
milk could offer advantages
for some in terms of easier
digestion and improved nutrition.
This is good news for
those who suffer from digestive
issues with milk.
“Based on the literature we
have seen, there has been no
human clinical trial like this
before measuring the digestibility
of sheep milk,” says
AgResearch senior scientist Dr
Linda Samuelsson.
Scientists will work with
people who say they have
some difficulty digesting milk.
Participants will be asked to
consume a specified amount,
and to consider how they feel
after drinking. Their digestion
will be measured using blood
and breath tests.
Andrea Wilkins, marketing
and innovation director at
Spring Sheep Milk Co. says
one recent study compared the
protein digestibility of sheep
and cow milk - with results
suggesting sheep milk proteins
are more readily digested and
are a better source of essential
amino acids.
“Taking into account the
research to date along with
consumer feedback we’ve
received, we know that sheep’s
milk is great for those who
are sensitive to cow’s milk.
So, we’re really excited about
what this clinical trial means
for us and for the New Zealand
sheep milk industry as a
whole.”
Liggins Institute Research
Fellow Dr Amber Milan says
trial subjects will be asked to
drink both sheep and cow milk.
“Sheep milk is very different
from cow milk. We
know that it has more nutrients
per glass: more protein,
fat, vitamins and minerals.
For example, sheep milk has
almost twice the level of calcium
and zinc, when compared
with cow milk. There are also
differences in the protein and
fat types which we think will
alter the digestive properties of
sheep milk.”
Dr Samuelsson says results
from the trial, which began in
July, should be available early
next year.
“The aim is to provide
information for consumers
who may struggle with their
digestion, and to provide solid
evidence of the benefits of
sheep milk to support New
Zealand exports.”
New Zealand now boasts
more than 20,000 sheep for
milking at 16 different producers,
and significant new
investment is going into milk
processing and supply to overseas
markets.
Sheep milk products from
New Zealand are currently
being exported to growth markets
such as China, Taiwan,
Malaysia and Vietnam.
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