Professional paper

https://doi.org/10.33128/k.65.1.5

Comparison of the chemical composition of milk and eggs with special reference to protein content

Maja Lipovšćak Garvanović orcid.org/0009-0007-3483-5240 ; Mreža TV, Kamenarka 30, Zagreb, Hrvatska
Zlatko Janječić orcid.org/0000-0001-9161-024X ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Dalibor Bedeković orcid.org/0000-0002-7418-3968 ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska

Abstract

Together with meat, eggs and milk are animal products that have been used for centuries in human nutrition. But it was not always like that, for some period of time eggs were considered to be a product that has hazardous impact on human health due to high cholesterole content. Nowdays that is not the case anymore, both products, eggs and milk are apreciated because of their chemical composition, especiatlly protein content which is one of the most important macronutrient in human nutrition. The aim of this research was to compare chemical and both nutritional content and value of eggs and milk and to establish which product is richer in protein and other most important macro nutrients, such as fat and carbohydrates.

Keywords

milk; eggs; protein; fat; carbohydrates

Hrčak ID:

302838

URI

https://hrcak.srce.hr/302838

Publication date:

23.5.2023.

Article data in other languages: croatian

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