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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol.46 No.4 Prosinac 1996.

Stručni rad

Nutritional and biological value of cultured dairy food products

Antoinette Kaić-Rak ; Hrvatski zavod za javno zdravstvo, Rockefellerova 7, 10000 Zagreb
Katica Antonić-Degač

Puni tekst: hrvatski, pdf (872 KB) str. 285-290 preuzimanja: 970* citiraj
APA 6th Edition
Kaić-Rak, A. i Antonić-Degač, K. (1996). Prehrambena i biološka vrijednost fermentiranih mliječnih proizvoda. Mljekarstvo, 46 (4), 285-290. Preuzeto s https://hrcak.srce.hr/95015
MLA 8th Edition
Kaić-Rak, Antoinette i Katica Antonić-Degač. "Prehrambena i biološka vrijednost fermentiranih mliječnih proizvoda." Mljekarstvo, vol. 46, br. 4, 1996, str. 285-290. https://hrcak.srce.hr/95015. Citirano 19.06.2018.
Chicago 17th Edition
Kaić-Rak, Antoinette i Katica Antonić-Degač. "Prehrambena i biološka vrijednost fermentiranih mliječnih proizvoda." Mljekarstvo 46, br. 4 (1996): 285-290. https://hrcak.srce.hr/95015

Sažetak
Interest in dairy foods containing cultures such as Lactobaccillus and Bifidobacteria aside their constituent microflora is rising among consumers. The reason for such interest is their nutritional value which is similar to milk from which they have been produced through the fermentation proces. Such cultured dairy food products are good source of many nutrients including high quality protein, calcium, phosphorus, magnesium, riboflavin, vitamin B12, and niacin equivalents. Besides nutritional benefits of cultured dairy products there are numerous health benefits such as their ability to enhance lactose digestion, protect against gastrointestinal infections, might have protectional effect against coronary heart disease, and even enhance the immune response and thus offer immunological benefits.

Ključne riječi
fermented dairy produsts; yoghurt; nutritional value of yoghurt and cheese

Hrčak ID: 95015

URI
https://hrcak.srce.hr/95015

[hrvatski]

Posjeta: 1.146 *