Review article

Nutritional and therapeutic properties of goat's milk

Neven Antunac orcid.org/0000-0003-1084-5966 ; Zavod za mljekarstvo, Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska 25, 10000 Zagreb
Dubravka Samaržija orcid.org/0000-0001-5577-4992
Jasmina Lukač Havranek

Abstract

Sensory parameters, chemical and physical properties as well as nutritional and therapeutic values of goat's milk are reviewed. Unlike cow's and ewe's milk, goat's milk is characterised by intensive white colour, stronger flavour and higher buffering capacity. Due to the higher proportion of smaller size of fat globules and casein micelles goat's milk posses better digestibility. Because of its anti allergenic properties potential use of goat's milk as a substitute for cow's milk is of importance for both infants and adults. Goat's milk has been recommended for those who suffer from malabsorption syndrome.

Keywords

goat's milk; physico-chemical properties; nutrition and therapeutic value

Hrčak ID:

93331

URI

https://hrcak.srce.hr/93331

Publication date:

6.12.2000.

Article data in other languages: croatian

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