Goat’s milk-derived bioactive components - a review
A well balanced diet of modern population includes an increased consumption of products from goat’s milk, which has composition different from the commonly used cow milk. Goat’s milk is characterized by better digestibility, higher buffer capacity than cow’s milk and a lower content of αs1-casein wh...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2018-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/303651 |