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https://doi.org/10.15567/mljekarstvo.2014.0401

Production, composition and properties of mare’s milk

Andreja Brezovečki ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mljekarstvo, Svetošimunska 25, 10000 Zagreb, Hrvatska
Mateja Čagalj ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mljekarstvo, Svetošimunska 25, 10000 Zagreb, Hrvatska
Neven Antunac   ORCID icon orcid.org/0000-0003-1084-5966 ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mljekarstvo, Svetošimunska 25, 10000 Zagreb, Hrvatska
Nataša Mikulec ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mljekarstvo, Svetošimunska 25, 10000 Zagreb, Hrvatska
Darija Bendelja Ljoljić ; Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mljekarstvo, Svetošimunska 25, 10000 Zagreb, Hrvatska

Puni tekst: hrvatski, pdf (257 KB) str. 217-227 preuzimanja: 1.675* citiraj
APA 6th Edition
Brezovečki, A., Čagalj, M., Antunac, N., Mikulec, N. i Bendelja Ljoljić, D. (2014). Proizvodnja, sastav i svojstva kobiljeg mlijeka. Mljekarstvo, 64 (4), 217-227. https://doi.org/10.15567/mljekarstvo.2014.0401
MLA 8th Edition
Brezovečki, Andreja, et al. "Proizvodnja, sastav i svojstva kobiljeg mlijeka." Mljekarstvo, vol. 64, br. 4, 2014, str. 217-227. https://doi.org/10.15567/mljekarstvo.2014.0401. Citirano 16.09.2019.
Chicago 17th Edition
Brezovečki, Andreja, Mateja Čagalj, Neven Antunac, Nataša Mikulec i Darija Bendelja Ljoljić. "Proizvodnja, sastav i svojstva kobiljeg mlijeka." Mljekarstvo 64, br. 4 (2014): 217-227. https://doi.org/10.15567/mljekarstvo.2014.0401
Harvard
Brezovečki, A., et al. (2014). 'Proizvodnja, sastav i svojstva kobiljeg mlijeka', Mljekarstvo, 64(4), str. 217-227. https://doi.org/10.15567/mljekarstvo.2014.0401
Vancouver
Brezovečki A, Čagalj M, Antunac N, Mikulec N, Bendelja Ljoljić D. Proizvodnja, sastav i svojstva kobiljeg mlijeka. Mljekarstvo [Internet]. 2014 [pristupljeno 16.09.2019.];64(4):217-227. https://doi.org/10.15567/mljekarstvo.2014.0401
IEEE
A. Brezovečki, M. Čagalj, N. Antunac, N. Mikulec i D. Bendelja Ljoljić, "Proizvodnja, sastav i svojstva kobiljeg mlijeka", Mljekarstvo, vol.64, br. 4, str. 217-227, 2014. [Online]. https://doi.org/10.15567/mljekarstvo.2014.0401

Sažetak
In most countries of the world, mare’s milk has always been appreciated due to the proposed therapeutic effects. Thus, it has been increasingly used in nutrition, cosmetics and pharmacy and as a substitute for human milk in newborn diets. According to some estimation, about 30 million people worldwide consume mare’s milk. Recently, mare’s milk has become an interesting product in Croatia because of its specific composition and properties. The optimal ratio of casein to whey proteins and the high digestibility make mare’s milk acceptable for the infant diet, why numerous researchers and discussions focus on it. The aim of this study was to establish chemical composition and the most important properties of mare’s milk, as well as possibilities of its utilization. Because of the high percentage of whey proteins, mare’s milk is a rich source of essential aminoacids and is also convenient for human consumption. In comparison to cow and human milk, mare’s milk lipids contain less triacylglycerols (c. 80 % mare vs c. 98 % cow and human), but it has a higher percentage of phospholipids (c. 5 %) and free fatty acids (c. 9 %). Besides, mare’s milk is characterized by a higher concentration of polyunsaturated fatty acids, lactose, vitamins A, B and C, and by a lower content of cholesterol.

Ključne riječi
mare’s milk; albumin milk; chemical composition, physical properties; hygienic quality; therapeutic properties

Hrčak ID: 129928

URI
https://hrcak.srce.hr/129928

[hrvatski]

Posjeta: 2.267 *