Goat’s milk-derived bioactive components - a review

Mljekarstvo

Biadała, Agata¹ 

[1] University of Life Sciences, Faculty of Food Science and Nutrition, Department of Food Quality Management, Poznan Wojska Polskiego 31, 60-624 Poznan, Poland

关键词: goat’s milk;    bioactive components;    increasing the content of bioactive ingredients;   

DOI  :  10.15567/mljekarstvo.2018.0401

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

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 which is responsible for causing allergic reactions. Goat’s milk also contains more free amino acids than cow’s milk. The advantage of goat’s milk is its approximately 30 % higher magnesium content, high selenium content and glutathione peroxidase enzyme, which means that goat’s milk has greater antioxidant properties than cow’s milk.

【 授权许可】

CC BY