Review article

Mineral elements in milk and dairy products

Šimun Zamberlin orcid.org/0000-0003-2707-4571 ; University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, 10000 Zagreb, Croatia
Neven Antunac
Jasmina Havranek orcid.org/0000-0002-2653-3505
Dubravka Samaržija orcid.org/0000-0001-5577-4992

Abstract

Mineral elements occur in milk and dairy products as inorganic ions and salts, as well as part of organic molecules, such as proteins, fats, carbohydrates and nucleic acids. The chemical form of mineral elements is important because it determines their absorption in the intestine and their biological utilization. The mineral composition of milk is not constant because it depends on lactation phase, nutritional status of the animal, and environmental and genetic factors. The objective of this research is to point out the research results of chemical form, content and nutritional importance of individual mineral elements that are present in various milks and dairy products.

Keywords

milk; dairy products; mineral elements; nutritional significance

Hrčak ID:

83327

URI

https://hrcak.srce.hr/83327

Publication date:

19.6.2012.

Article data in other languages: croatian

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