hrcak mascot   Srce   HID

Pregledni rad

FACTORS OF PRODUCTION AND CHEMICAL COMPOSITION OF GOAT MILK

Iva Dolenčić Špehar   ORCID icon orcid.org/0000-0002-8036-583X ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Boro Mioč ; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska

Puni tekst: hrvatski, pdf (329 KB) str. 89-97 preuzimanja: 415* citiraj
APA 6th Edition
Dolenčić Špehar, I. i Mioč, B. (2013). ČIMBENICI PROIZVODNJE I KEMIJSKOG SASTAVA KOZJEG MLIJEKA. Stočarstvo, 67 (3), 89-97. Preuzeto s https://hrcak.srce.hr/118015
MLA 8th Edition
Dolenčić Špehar, Iva i Boro Mioč. "ČIMBENICI PROIZVODNJE I KEMIJSKOG SASTAVA KOZJEG MLIJEKA." Stočarstvo, vol. 67, br. 3, 2013, str. 89-97. https://hrcak.srce.hr/118015. Citirano 10.04.2020.
Chicago 17th Edition
Dolenčić Špehar, Iva i Boro Mioč. "ČIMBENICI PROIZVODNJE I KEMIJSKOG SASTAVA KOZJEG MLIJEKA." Stočarstvo 67, br. 3 (2013): 89-97. https://hrcak.srce.hr/118015
Harvard
Dolenčić Špehar, I., i Mioč, B. (2013). 'ČIMBENICI PROIZVODNJE I KEMIJSKOG SASTAVA KOZJEG MLIJEKA', Stočarstvo, 67(3), str. 89-97. Preuzeto s: https://hrcak.srce.hr/118015 (Datum pristupa: 10.04.2020.)
Vancouver
Dolenčić Špehar I, Mioč B. ČIMBENICI PROIZVODNJE I KEMIJSKOG SASTAVA KOZJEG MLIJEKA. Stočarstvo [Internet]. 2013 [pristupljeno 10.04.2020.];67(3):89-97. Dostupno na: https://hrcak.srce.hr/118015
IEEE
I. Dolenčić Špehar i B. Mioč, "ČIMBENICI PROIZVODNJE I KEMIJSKOG SASTAVA KOZJEG MLIJEKA", Stočarstvo, vol.67, br. 3, str. 89-97, 2013. [Online]. Dostupno na: https://hrcak.srce.hr/118015. [Citirano: 10.04.2020.]

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
https://hrcak.srce.hr/118015

[hrvatski]

Posjeta: 728 *