Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development
| Autor: | Anderson S. Sant'Ana, A. Santillo, Janaína dos Santos Nascimento, L.L. Ferrão, N. Mollakhalili, Marzia Albenzio, Daniel Granato, Tatiana Colombo Pimentel, Adriano G. Cruz, Marcia C. Silva, Amir Mohammad Mortazavian, Mônica Q. Freitas, Caroline N. Almada, Celso F. Balthazar |
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| Rok vydání: | 2017 |
| Předmět: |
business.industry
Prebiotic medicine.medical_treatment 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences Biology 040401 food science 040201 dairy & animal science Biotechnology fluids and secretions 0404 agricultural biotechnology Functional food medicine Probiotic bacteria Food science Sheep milk business Food Science |
| Zdroj: | Comprehensive Reviews in Food Science and Food Safety. 16:247-262 |
| ISSN: | 1541-4337 |
| DOI: | 10.1111/1541-4337.12250 |
| Popis: | Sheep milk has a high nutritional value and high concentrations of proteins, fats, minerals, and vitamins, as compared to the milks of other domestic species. The physicochemical and nutritional characteristics of sheep milk can be advantageous for the manufacture of products containing prebiotic ingredients and/or probiotic bacteria, which are major categories in the functional food market. Following this technological trend, this review will address the characteristics and advantages of sheep milk as a potentially functional food, as well as the development of sheep milk dairy products containing prebiotics and/or probiotics. |
| Databáze: | OpenAIRE |
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