Veterinarska stanica, Vol. 53 No. 2, 2022.
Review article
https://doi.org/10.46419/vs.53.2.10
Nutritional specificity of protein and fat in mare milk compared to human and cow milk
Ana Končurat
; Hrvatski veterinarski institut Zagreb - Veterinarski zavod Križevci, Hrvatska
Lidija Kozačinski
; Veterinarski fakultet Sveučilišta u Zagrebu, Hrvatska
Nina Bilandžić
; Hrvatski veterinarski institut Zagreb, Hrvatska
Tomislav Sukalić
; Hrvatski veterinarski institut Zagreb - Veterinarski zavod Križevci, Hrvatska
Željko Cvetnić
; Hrvatski veterinarski institut Zagreb - Veterinarski zavod Križevci, Hrvatska
Abstract
The composition of mare, human and cow milk differs significantly depending on the genetic, physiological and nutritional factors, and environmental conditions. Compared to human and cow milk, mare milk has lower energy and fat values, while the protein content of mare milk is similar to human milk. The content of whey protein and casein in mare milk makes it more suitable than cow milk for human consumption. Mare and human milk form a precipitate, which is much easier to digest than cow milk coagulum,
and the outer membrane of fat globules and the distribution of di- and triglycerides from mare and human milk are also similar. The percentage of unsaturated fatty acids in mare and human milk is higher than in cow milk, most of which are polyunsaturated with a moderate to higher number of carbon atoms. Due to its specific chemical and nutritional properties, mare milk is in the focus of interest as a functional and healthy food.
Keywords
mare milk; proteins; fats; comparison
Hrčak ID:
262200
URI
Publication date:
24.6.2021.
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