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Pregledni rad

https://doi.org/10.15567/mljekarstvo.2014.0401

Production, composition and properties of mare’s milk

Andreja Brezovečki ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mljekarstvo, Svetošimunska 25, 10000 Zagreb, Hrvatska
Mateja Čagalj ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mljekarstvo, Svetošimunska 25, 10000 Zagreb, Hrvatska
Neven Antunac orcid id orcid.org/0000-0003-1084-5966 ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mljekarstvo, Svetošimunska 25, 10000 Zagreb, Hrvatska
Nataša Mikulec ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mljekarstvo, Svetošimunska 25, 10000 Zagreb, Hrvatska
Darija Bendelja Ljoljić ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mljekarstvo, Svetošimunska 25, 10000 Zagreb, Hrvatska


Puni tekst: hrvatski pdf 257 Kb

str. 217-227

preuzimanja: 2.996

citiraj


Sažetak

In most countries of the world, mare’s milk has always been appreciated due to the proposed therapeutic effects. Thus, it has been increasingly used in nutrition, cosmetics and pharmacy and as a substitute for human milk in newborn diets. According to some estimation, about 30 million people worldwide consume mare’s milk. Recently, mare’s milk has become an interesting product in Croatia because of its specific composition and properties. The optimal ratio of casein to whey proteins and the high digestibility make mare’s milk acceptable for the infant diet, why numerous researchers and discussions focus on it. The aim of this study was to establish chemical composition and the most important properties of mare’s milk, as well as possibilities of its utilization. Because of the high percentage of whey proteins, mare’s milk is a rich source of essential aminoacids and is also convenient for human consumption. In comparison to cow and human milk, mare’s milk lipids contain less triacylglycerols (c. 80 % mare vs c. 98 % cow and human), but it has a higher percentage of phospholipids (c. 5 %) and free fatty acids (c. 9 %). Besides, mare’s milk is characterized by a higher concentration of polyunsaturated fatty acids, lactose, vitamins A, B and C, and by a lower content of cholesterol.

Ključne riječi

mare’s milk, albumin milk, chemical composition, physical properties, hygienic quality, therapeutic properties

Hrčak ID:

129928

URI

https://hrcak.srce.hr/129928

Podaci na drugim jezicima: hrvatski

Posjeta: 4.114 *