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- Title
Terapijska i zdravstvena svojstva kozjeg mlijeka.
- Authors
Dermit, Zrinka Filipović; Mikulec, Nataša; Ljoljić, Darija Bendelja; Antunac, Neven
- Abstract
Production of goat milk and its consumption in the world is increasing, and so is the population of goats which increases more than the population of other dairy animals. This is particularly true in coun-tries where goat milk is reflection of the traditional production. Goat's milk, in addition to the high nu-tritional value (better digestibility, hypoallergenic, higher buffering capacity, higher pH value) is charac-terized by therapeutic characteristics important for human health. The preference of goat's milk over cow's milk is also a higher selenium content, which is essential for the activity of the enzyme glutathione peroxidase, also significant in the prevention of can-cer and cardiovascular diseases. Goat's milk in com-parison with cow's, contains more fatty acids, which have beneficial effects on human health, especially the cardiovascular system. Goat's milk proteins are more digestible than cow's milk proteins, also an ab-sorption of amino acids are more efficient. The sensi-tivity of people to a-lactalbumin and ß-lactoglobulin of cow's milk is negligible after replacing cow's milk with goat's milk. The objective of this paper is to specify benefits of goat's milk in regard to cow's and highlight its therapeutic and nutritional values.
- Publication
Dairy / Mljekarstvo, 2014, Vol 64, Issue 4, p280
- ISSN
0026-704X
- Publication type
Article
- DOI
10.15567/mljekarstvo.2014.0407