Proteins
 
UniAgriEnergy Srl produces and develops ovine whey proteins with high nutritional value, designed both for professional markets (B2B) and for end consumers through its own branded product line.
The activity stems from the group’s long-standing experience in the agri-food sector, with the goal of offering premium-quality protein products, made from natural raw materials through controlled industrial processes.

Production
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The production process begins with ovine milk whey, which is processed into liquid and powdered protein using advanced filtration, concentration, and drying technologies in a sterile environment.
The result is a high-protein ovine powder with excellent solubility, ideal for use in food and sports nutrition.
Production takes place at our facility in Sardinia, near Oristano, located in a region with a strong dairy tradition and close to the area’s main cheese producers. This location ensures a short supply chain, consistent quality, and complete traceability of raw materials.

Sheep's milk proteins: quality and digestibility

Digestibility and structure. In the stomach, sheep's milk proteins form a softer, more digestible curd that requires less hydrochloric acid. This makes them especially suitable for people who suffer from gastritis or acid reflux.

Casein profile (A1 vs A2). Cow's milk contains mainly A1 casein, which during digestion can release beta-casomorphin-7, a compound linked to intestinal inflammation and bloating. Sheep's milk, by contrast, contains predominantly A2 casein, which does not produce this opioid peptide and is therefore often better tolerated.

Nutritional concentration. Sheep's milk has a significantly higher protein content, nearly double that of cow's milk.
Sheep whey (ricotta). Sheep whey is the base for producing ricotta and is rich in albumins and globulins, high-biological-value whey proteins.
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