Pregledni rad
FACTORS OF PRODUCTION AND CHEMICAL COMPOSITION OF GOAT MILK
Iva Dolenčić Špehar
orcid.org/0000-0002-8036-583X
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Boro Mioč
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Sažetak
Benefit of goat's milk to human digestive system and relieve allergic reactions more frequently placed goat milk on the top of the food chain. Goat's milk has a distinctive aroma and flavor that is often a result of fatty globules rupture due to improper handling of milk during and after milking. Milk fat globules of goat milk are small (<4,5 μm) and contain volatile fatty acids that are responsible for "expressed" the smell and taste of goat's milk. Goat's milk has a different structure of the protein because it contains approximately eight times less αS1-casein than cow's milk and is therefore recommended for children prone to allergies to cow's milk proteins. Production and processing of goat milk is particularly intensive in the developed countries where many family farms earn their income primarily goats breeding and milk production. On the quality, chemical composition and amount of milk, affect genotype and external influences including nutrition, stage, order and duration of lactation, physical development of goats, litter size, season of kidding, animal health, seasonal changes, and other environmental impacts. This paper presents the most important factors and characteristics that influence on the amount and chemical composition of goat milk.
Ključne riječi
goat milk; chemical composition; milk fat globules; milk production
Hrčak ID:
118015
URI
Datum izdavanja:
15.11.2013.
Posjeta: 1.577 *