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Mljekarstvo : journal for dairy production and processing improvement, Vol. 52 No. 3, 2002.

Review article

Goat's milk: characteristics and possibility

Rajka Božanić ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Ljubica Tratnik
Ida Drgalić

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Abstract

Goat's milk today gets more and more attention. In comparison with other types of milk, the production of goat's milk increases the most. Although, the basic composition of goat's and cow's milk is very similar, goat's milk has an important dietetic and therapeutic advantages. In spite of that goat's milk is less explored. In this paper all main components of goat's milk and the somatic cells number are compared with cow's milk. Special emphasis is given on taste and therapeutic value of goat's milk and goat's milk products (cheese and fermented milk).

Keywords

goat's milk; chemical composition; taste; therapeutic values; products

Hrčak ID:

1703

URI

https://hrcak.srce.hr/1703

Publication date:

16.6.2002.

Article data in other languages: croatian

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