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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 65 No. 2, 2015.

Pregledni rad
https://doi.org/10.15567/mljekarstvo.2015.0202

Camel milk and milk products

Andreja Brezovečki ; Hukavčeva 15 Šašinovec, 10360 Sesvete, Croatia
Mateja Čagalj ; Marka Foteza 20, 10090 Zagreb, Croatia
Zrinka Filipović Dermit ; Biskupa Jurja Dobrile 12, 21000 Split, Croatia
Nataša Mikulec   ORCID icon orcid.org/0000-0002-9981-5626 ; University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, 10000 Zagreb, Croatia
Darija Bendelja Ljoljić ; University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, 10000 Zagreb, Croatia
Neven Antunac   ORCID icon orcid.org/0000-0003-1084-5966 ; University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, 10000 Zagreb, Croatia

Puni tekst: engleski, pdf (589 KB) str. 81-90 preuzimanja: 4.063* citiraj
APA 6th Edition
Brezovečki, A., Čagalj, M., Filipović Dermit, Z., Mikulec, N., Bendelja Ljoljić, D. i Antunac, N. (2015). Camel milk and milk products. Mljekarstvo, 65 (2), 81-90. https://doi.org/10.15567/mljekarstvo.2015.0202
MLA 8th Edition
Brezovečki, Andreja, et al. "Camel milk and milk products." Mljekarstvo, vol. 65, br. 2, 2015, str. 81-90. https://doi.org/10.15567/mljekarstvo.2015.0202. Citirano 25.05.2019.
Chicago 17th Edition
Brezovečki, Andreja, Mateja Čagalj, Zrinka Filipović Dermit, Nataša Mikulec, Darija Bendelja Ljoljić i Neven Antunac. "Camel milk and milk products." Mljekarstvo 65, br. 2 (2015): 81-90. https://doi.org/10.15567/mljekarstvo.2015.0202
Harvard
Brezovečki, A., et al. (2015). 'Camel milk and milk products', Mljekarstvo, 65(2), str. 81-90. doi: https://doi.org/10.15567/mljekarstvo.2015.0202
Vancouver
Brezovečki A, Čagalj M, Filipović Dermit Z, Mikulec N, Bendelja Ljoljić D, Antunac N. Camel milk and milk products. Mljekarstvo [Internet]. 2015 [pristupljeno 25.05.2019.];65(2):81-90. doi: https://doi.org/10.15567/mljekarstvo.2015.0202
IEEE
A. Brezovečki, M. Čagalj, Z. Filipović Dermit, N. Mikulec, D. Bendelja Ljoljić i N. Antunac, "Camel milk and milk products", Mljekarstvo, vol.65, br. 2, str. 81-90, 2015. [Online]. doi: https://doi.org/10.15567/mljekarstvo.2015.0202

Sažetak
Camel milk and camel milk products have always been highly esteemed playing even today an important role in the diet of the population in the rural areas of Africa, Asia and the Middle East, with scarce agricultural areas, high temperatures and small amount of precipitation. In aggravated environmental circumstances, camels may produce more milk than any other species, while their demand for food is very modest. A camel produces between 1000 and 2000 L of milk during the lactation period of 8 to 18 months, while the daily production of milk is between 3 and 10 L. The goal of the overview is to present the chemical composition of camel milk, and products made from camel milk. On average camel milk contains 81.4-87 % water, 10.4 % dry matter, 1.2-6.4 % milk fat, 2.15-4.90 % protein, 1.63-2.76 % casein, 0.65-0.80 % whey protein, 2.90-5.80 % lactose and 0.60-0.90 % ash. Variations in the contents of camel milk may be attributed to several factors such as analytical methods, geographical area, nutrition conditions, breed, lactation stage, age and number of calvings. Camel milk is becoming an increasingly interesting product in the world, not only for its good nutritive properties, but also for its interesting and tasteful products.

Ključne riječi
camel milk; chemical composition; camel’s milk products

Hrčak ID: 137810

URI
https://hrcak.srce.hr/137810

[hrvatski]

Posjeta: 4.628 *