Review article

https://doi.org/10.15567/mljekarstvo.2018.0401

Goat’s milk-derived bioactive components - a review

Agata Biadała ; University of Life Sciences, Faculty of Food Science and Nutrition, Department of Food Quality Management, Poznan Wojska Polskiego 31, 60-624 Poznan, Poland
Piotr Konieczny ; University of Life Sciences, Faculty of Food Science and Nutrition, Department of Food Quality Management, Poznan Wojska Polskiego 31, 60-624 Poznan, Poland

Abstract

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.

Keywords

goat’s milk; bioactive components; increasing the content of bioactive ingredients

Hrčak ID:

206627

URI

https://hrcak.srce.hr/206627

Publication date:

11.10.2018.

Article data in other languages: croatian

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