Yoghurt fermentation trials utilizing mare milk: comparison with cow milk
| Autor: | R. Giangiacomo, M.C. Curadi, M. Orlandi, G. Civardi, T.M.P. Cattaneo |
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| Jazyk: | angličtina |
| Rok vydání: | 2011 |
| Předmět: | |
| Zdroj: | Italian Journal of Animal Science, Vol 2, Iss 1S, Pp 598-600 (2011) |
| Druh dokumentu: | article |
| ISSN: | 1594-4077 1828-051X |
| DOI: | 10.4081/ijas.2003.s1.598 |
| Popis: | Mare milk shows a very interesting nutritional composition, similar to human milk. Whey protein fraction represents about 50% of total proteins, with a good amount of essential amino acids, and high lysozyme concentration (Jauregui-Adell, 1975). Mare milk contains essential fatty acids, progenitors of ω3 and ω6, higher than cow milk (Csapò et al., 1995; Curadi et al., 2002). In east european countries mare milk is utilized in dietetics and therapeutics for gastroenteric and cardiac pathologies (Sharmanov et al., 1982; Mirrakimov et al., 1986), or as a drink obtained from lactic and alcoholic fermentation (Koumiss)... |
| Databáze: | Directory of Open Access Journals |
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