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 cow milk and that this would also differ following fermentation. https://www.roneverhart.com/1915-Old-Taylor-Bourbon-Bottled-1933-Prohibition-Bottling-Quart-low-fill/