Goat's milk: characteristics and possibility
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 advantage...
| Published in: | Mljekarstvo |
|---|---|
| Main Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2002-06-01
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| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3530 |
| _version_ | 1849427717044305920 |
|---|---|
| author | Ljubica Tratnik Rajka Božanić Ida Drgalić |
| author_facet | Ljubica Tratnik Rajka Božanić Ida Drgalić |
| author_sort | Ljubica Tratnik |
| collection | DOAJ |
| container_title | Mljekarstvo |
| description | 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 (cheeseand fermented milk). |
| format | Article |
| id | doaj-art-ade98ca8f0be4d1c87cdc19175f88bce |
| institution | Directory of Open Access Journals |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2002-06-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| spelling | doaj-art-ade98ca8f0be4d1c87cdc19175f88bce2025-08-20T03:39:41ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252002-06-01523239257Goat's milk: characteristics and possibilityLjubica TratnikRajka BožanićIda DrgalićGoat'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 (cheeseand fermented milk).http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3530goat's milkchemical compositiontastetherapeutic valuesproducts |
| spellingShingle | Ljubica Tratnik Rajka Božanić Ida Drgalić Goat's milk: characteristics and possibility goat's milk chemical composition taste therapeutic values products |
| title | Goat's milk: characteristics and possibility |
| title_full | Goat's milk: characteristics and possibility |
| title_fullStr | Goat's milk: characteristics and possibility |
| title_full_unstemmed | Goat's milk: characteristics and possibility |
| title_short | Goat's milk: characteristics and possibility |
| title_sort | goat s milk characteristics and possibility |
| topic | goat's milk chemical composition taste therapeutic values products |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=3530 |
| work_keys_str_mv | AT ljubicatratnik goatsmilkcharacteristicsandpossibility AT rajkabozanic goatsmilkcharacteristicsandpossibility AT idadrgalic goatsmilkcharacteristicsandpossibility |