Sheep milk is interesting as a food source, because it contain a significant amounts of ω-3 and ω-6 fatty acids in milk fat, high content of dry substances, and a large amount of minerals and vitamins. The aim of this study was to investigate effects of vegetation to fatty acid composition of sheep’s milk, used for production of indigenous Livno cheese.

Livno area with its geographic location, terrain configuration and climate characteristic, represents area of unique flora with numerous interesting plant species. Utilizing summer pasture, it is possible to use natural way in manipulation of milk fatty acids. A total of 40 sheep’s were used to investigate the effects of different milking and sampling period on milk fatty acids. The research was conducted during July and August 2008, at Livno area. Fatty acids in sheep milk were determined by gas chromatography in the laboratory Vitas As Oslo Innovation Centre, Norway.