Goat’s milk-derived bioactive components - a review
A well balanced diet of modern population includes an increased consumption of products from goat’s milk, which has composition different from the commonly used cow milk. Goat’s milk is characterized by better digestibility, higher buffer capacity than cow’s milk and a lower content of αs1-casein wh...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2018-01-01
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| Series: | Mljekarstvo |
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| Online Access: | http://hrcak.srce.hr/file/303637 |
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| _version_ | 1850218708055621632 |
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| author | Agata Biadała Piotr Konieczny |
| author_facet | Agata Biadała Piotr Konieczny |
| author_sort | Agata Biadała |
| collection | DOAJ |
| description | A well balanced diet of modern population includes an increased consumption of products from goat’s milk, which has composition different from the commonly used cow milk. Goat’s milk is characterized by better digestibility, higher buffer capacity than cow’s milk and a lower content of αs1-casein which is responsible for causing allergic reactions. Goat’s milk also contains more free amino acids than cow’s milk. The advantage of goat’s milk is its approximately 30 % higher magnesium content, high selenium content and glutathione peroxidase enzyme, which means that goat’s milk has greater antioxidant properties than cow’s milk. |
| format | Article |
| id | doaj-art-2c4fc53d13bf4e2aa5eff3e43cc96d1e |
| institution | OA Journals |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-2c4fc53d13bf4e2aa5eff3e43cc96d1e2025-08-20T02:07:38ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252018-01-01684239253Goat’s milk-derived bioactive components - a reviewAgata Biadała0Piotr Konieczny1University of Life Sciences, Faculty of Food Science and Nutrition, Department of Food Quality Management, Poznan Wojska Polskiego 31, 60-624 Poznan, PolandUniversity of Life Sciences, Faculty of Food Science and Nutrition, Department of Food Quality Management, Poznan Wojska Polskiego 31, 60-624 Poznan, PolandA well balanced diet of modern population includes an increased consumption of products from goat’s milk, which has composition different from the commonly used cow milk. Goat’s milk is characterized by better digestibility, higher buffer capacity than cow’s milk and a lower content of αs1-casein which is responsible for causing allergic reactions. Goat’s milk also contains more free amino acids than cow’s milk. The advantage of goat’s milk is its approximately 30 % higher magnesium content, high selenium content and glutathione peroxidase enzyme, which means that goat’s milk has greater antioxidant properties than cow’s milk.http://hrcak.srce.hr/file/303637goat’s milkbioactive componentsincreasing the content of bioactive ingredients |
| spellingShingle | Agata Biadała Piotr Konieczny Goat’s milk-derived bioactive components - a review Mljekarstvo goat’s milk bioactive components increasing the content of bioactive ingredients |
| title | Goat’s milk-derived bioactive components - a review |
| title_full | Goat’s milk-derived bioactive components - a review |
| title_fullStr | Goat’s milk-derived bioactive components - a review |
| title_full_unstemmed | Goat’s milk-derived bioactive components - a review |
| title_short | Goat’s milk-derived bioactive components - a review |
| title_sort | goat s milk derived bioactive components a review |
| topic | goat’s milk bioactive components increasing the content of bioactive ingredients |
| url | http://hrcak.srce.hr/file/303637 |
| work_keys_str_mv | AT agatabiadała goatsmilkderivedbioactivecomponentsareview AT piotrkonieczny goatsmilkderivedbioactivecomponentsareview |