The results showed that pH values f Buffalo milk v/s Sheep milko n.s milk sample collected from cow, goat and sheep were non-significantly (p>0.05) different from each other. Average pH of sheep milk: 6.7 Average pH of cow milk: 6.69 Average pH of goat milk: 6.34. Both New Zealand and Australia have small but growing dairy sheep industries; worldwide, sheep milk accounts for about 1 percent of total production. Flavor constituents in sheep milk are similar between the three species, but differ quantitatively over cow milk (Moio et al., 1993). This option provides cash flow management and production flexibility within the parameters of shipping and storage of fluid and frozen milk. The milk of ruminants is the best milk for cheese making because it contains high levels of the milk protein casein which is required to provide an adequate coagulum. This is because it contains lactic acid. For both homesteading and commercial sheep farmers, the quality of the meat, milk, or wool being produced from their sheep herd is very important. Sheep milk also offers distinct advantages for farmers and cheesemakers due to the fact that freezing and storage of sheep milk does not hurt its cheese production capabilities. Before use, milk was skimmed by cen- trifugation at 4°C for 30 min at a centrifugal force of lo00 x g. Acidification of Milk To alter the pH of milk, a defined amount of glucono-6-lactone (Merck, Darmstadt, Ger- many) was added. Sheep milk yields 18 to 25 percent cheese, whereas goat and cow milk only yield 9 to 10 percent. The minimum pH value (6.58) was of sheep milk while the minimum titratable acidity (0.15%) was of the cow milk samples. Milk — pasteurized, canned, or dry — is an acid-forming food. Lipids in sheep and goat milk have generally higher physical characteristics than in cow milk (Table 3; Anifantakis, 1986; Park, 2006a). Bulk sheep milk was obtained from a commercial herd of French Manech sheep. The present study investigated the effect of somatic cell count, lactose, and pH on sheep milk composition, coagulation properties (MCP), and curd firming (CF) parameters. SHEEP. Park says sheep milk is in many ways superior to cow’s milk: Its high solids content, which even outperforms goat, makes it particularly appealing. By comparing these milks, you can see that goat milk is actually the furthest from human breast milk when it comes to pH, so to make the claim that goat milk eases digestion because its pH is close to breast milk actually holds no weight. Its pH level is below neutral at about 6.7 to 6.9. Cow’s milk. 2 Milk quality traits • Milk quality traits (fat, protein, lactose and total solids content) - Directly linked to the processing performance of sheep milk • Improvement of milk quality traits Dairy industry’s demand • Milk quality traits are expensive and difficult to measure - Need laboratories with trained staff - Normally done by organized farmers’ networks and cooperatives Cheese can be made from the milk of many mammals including goats, sheep, buffalo, reindeer, camel, llama, zebra and yak. higher, while that of sheep milk is much higher than in cow milk (Table 2). Individual milk samples were collected from 1,114 Sarda ewes reared in 23 farms. Flock health, care, and nutrition all play a crucial role in product quality. The results showed that buffalo, cow, goat milk are non-significantly different from each other but sheep milk is significantly different from all other three species. While sheep usually produce less milk than goats and much less than cows, sheep milk sells for a significantly higher price per pound, almost four times the price of cow milk.