woody scrub. Its omnivorous nature, small
size, and good yield of distinctively flavored
milk — the highest of any dairy animal for its
body weight — have made it a versatile milk
and meat animal in marginal agricultural
areas.
The Sheep The sheep, Ovis aries, was
domesticated in the same region and period as
its close cousin the goat, and came to be
valued and bred for meat, milk, wool, and fat.
Sheep were originally grazers on grassy
foothills and are somewhat more fastidious
than goats, but less so than cattle. Sheep’s
milk is as rich as the buffalo’s in fat, and even
richer in protein; it has long been valued in
the Eastern Mediterranean for making yogurt
and feta cheese, and elsewhere in Europe for
such cheeses as Roquefort and pecorino.
The Camel The camel family is fairly far
removed from both the bovids and ovicaprids,
and may have developed the habit of