Preliminary communication
https://doi.org/10.15567/mljekarstvo.2014.0407
Nutritional and therapeutic properties of goat’s milk
Zrinka Filipović Dermit
; Puđa d.o.o., Čaporice 133, 21240 Trilj, Hrvatska
Nataša Mikulec
orcid.org/0000-0002-9981-5626
; Sveučilište u Zagrebu Agronomski fakultet, Zavod za mljekarstvo, Svetošimunska cesta 25, 10000 Zagreb, Hrvatska
Darija Bendelja Ljoljić
; Sveučilište u Zagrebu Agronomski fakultet, Zavod za mljekarstvo, Svetošimunska cesta 25, 10000 Zagreb, Hrvatska
Neven Antunac
orcid.org/0000-0003-1084-5966
; Sveučilište u Zagrebu Agronomski fakultet, Zavod za mljekarstvo, Svetošimunska cesta 25, 10000 Zagreb, Hrvatska
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 countries where goat milk is reflection of the traditional production. Goat’s milk, in addition to the high nutritional value (better digestibility, hypoallergenic, higher buffering capacity, higher pH value) is characterized 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 cancer and cardiovascular diseases. Goat’s milk in comparison 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 absorption of amino acids are more efficient. The sensitivity of people to α-lactalbumin and β-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.
Keywords
goat’s milk; therapeutic value; health effect
Hrčak ID:
129934
URI
Publication date:
27.11.2014.
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