Differences in nutrient bioavailability and tolerance between sheep and cow milk

While cow’s milk is the predominant animal milk consumed in New Zealand, it may be unsuitable to some consumers due to digestive complaints or preferences. Sheep’s milk is an alternate animal milk with a differing protein and lipid profile. These differences impact the physical characteristics of milk which are important during digestion, and are likely to influence the relative nutrient bioavailability and digestive effects. These digestive differences after the acute ingestion of sheep milk have not been studied in humans, yet have important implications for the metabolism and efficacy of ingested nutrients and their impacts on human health.

Objective:

This MASTERS project aims to compare the acute digestive tolerance and nutrient bioavailability, including proteins, lipids and micronutrients, between sheep and cow milk in a randomised control trial.

Skills taught:

- Clinical trial management
- Clinical chemistry analysis
- Statistical analysis