Differential effects of sheep and cow skim milk before and after fermentation on gastrointestinal transit of solids in a rat model
Fermentation of milk is considered to improve ease of digestion.The protein composition of sheep milk differs from cow milk.We hypothesized that sheep milk would produce bioactive properties with different effects on gastrointestinal (GI) motility compared with peperomia double duty cow milk and that this would also differ following fermentation.We