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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 52 No. 3, 2002.

Pregledni rad

Goat's milk: characteristics and possibility

Rajka Božanić ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Ljubica Tratnik
Ida Drgalić

Puni tekst: hrvatski, pdf (125 KB) str. 207-237 preuzimanja: 16.619* citiraj
APA 6th Edition
Božanić, R., Tratnik, Lj. i Drgalić, I. (2002). Kozje mlijeko: karakteristike i mogućnosti. Mljekarstvo, 52 (3), 207-237. Preuzeto s https://hrcak.srce.hr/1703
MLA 8th Edition
Božanić, Rajka, et al. "Kozje mlijeko: karakteristike i mogućnosti." Mljekarstvo, vol. 52, br. 3, 2002, str. 207-237. https://hrcak.srce.hr/1703. Citirano 15.01.2021.
Chicago 17th Edition
Božanić, Rajka, Ljubica Tratnik i Ida Drgalić. "Kozje mlijeko: karakteristike i mogućnosti." Mljekarstvo 52, br. 3 (2002): 207-237. https://hrcak.srce.hr/1703
Harvard
Božanić, R., Tratnik, Lj., i Drgalić, I. (2002). 'Kozje mlijeko: karakteristike i mogućnosti', Mljekarstvo, 52(3), str. 207-237. Preuzeto s: https://hrcak.srce.hr/1703 (Datum pristupa: 15.01.2021.)
Vancouver
Božanić R, Tratnik Lj, Drgalić I. Kozje mlijeko: karakteristike i mogućnosti. Mljekarstvo [Internet]. 2002 [pristupljeno 15.01.2021.];52(3):207-237. Dostupno na: https://hrcak.srce.hr/1703
IEEE
R. Božanić, Lj. Tratnik i I. Drgalić, "Kozje mlijeko: karakteristike i mogućnosti", Mljekarstvo, vol.52, br. 3, str. 207-237, 2002. [Online]. Dostupno na: https://hrcak.srce.hr/1703. [Citirano: 15.01.2021.]

Sažetak
Goat's milk today gets more and more attention. In comparison with other types of milk, the production of goat's milk increases the most. Although, the basic composition of goat's and cow's milk is very similar, goat's milk has an important dietetic and therapeutic advantages. In spite of that goat's milk is less explored. In this paper all main components of goat's milk and the somatic cells number are compared with cow's milk. Special emphasis is given on taste and therapeutic value of goat's milk and goat's milk products (cheese and fermented milk).

Ključne riječi
goat's milk; chemical composition; taste; therapeutic values; products

Hrčak ID: 1703

URI
https://hrcak.srce.hr/1703

[hrvatski]

Posjeta: 18.340 *