Résumé
This study evaluated the nutritional and physicochemical characteristics of sweet and deproteinized sheep whey across seasons. Whey type significantly affected composition, with deproteinized whey showing lower total solids (6.82 %) than sweet whey (7.64 %), primarily due to reduced protein (0.89 % vs. 1.56 %) and fat (0.19 % vs. 0.55 %) content. Both were lactose-rich (50 g/L). Seasonal variations were observed, with higher fat in summer and increased sugar in winter. Sheep whey consists primarily of saturated fatty acids (80 %), with polyunsaturated fatty acids (2.6 %) showing a favorable ω6/ω3 ratio (3.44–2.85) compared to cow whey (4.0). Seasonal diets influenced fatty acid composition, increasing MUFA in summer and SFA in winter. Essential (31,7 %) and branched-chain (19 %) amino acids were present, with proline and glutamic acid abundant. The study is limited to a single dairy over one year, and findings may not fully represent other dairies, breeds, or production conditions. These results highlight whey’s potential as a valuable cheese coproduct for innovative foods and sustainable artisanal sheep dairy.