It is reindeer milk , which contains 11% protein , more than triple that of cow's milk (with only 3.4% protein). In addition, reindeer milk is also five times more fat than milk from cattle , and contains twice as many minerals as the latter.
The second highest protein milk for human consumption is sheep's milk ( Ovis aries ). In the eastern Mediterranean it is widely used to make yogurt and feta cheese, and in the rest of Europe for cheeses such as Roquefort and Pecorino.





