Production, composition and properties of mare’s milk
In most countries of the world, mare’s milk has always been appreciated due to the proposed therapeutic effects. Thus, it has been increasingly used in nutrition, cosmetics and pharmacy and as a substitute for human milk in newborn diets. According to some estimation, about 30 million people worldwi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2014-11-01
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| Series: | Mljekarstvo |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=191960 |
| _version_ | 1811275348472496128 |
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| author | Andreja Brezovečki Mateja Čagalj Neven Antunac Nataša Mikulec Darija Bendelja Ljoljić |
| author_facet | Andreja Brezovečki Mateja Čagalj Neven Antunac Nataša Mikulec Darija Bendelja Ljoljić |
| author_sort | Andreja Brezovečki |
| collection | DOAJ |
| description | In most countries of the world, mare’s milk has always been appreciated due to the proposed therapeutic effects. Thus, it has been increasingly used in nutrition, cosmetics and pharmacy and as a substitute for human milk in newborn diets. According to some estimation, about 30 million people worldwide consume mare’s milk. Recently, mare’s milk has become an interesting product in Croatia because of its specific composition and properties. The optimal ratio of casein to whey proteins and the high digestibility make mare’s milk acceptable for the infant diet, why numerous researchers and discussions focus on it. The aim of this study was to establish chemical composition and the most important properties of mare’s milk, as well as possibilities of its utilization. Because of the high percentage of whey proteins, mare’s milk is a rich source of essential aminoacids and is also convenient for human consumption. In comparison to cow and human milk, mare’s milk lipids contain less triacylglycerols (c. 80 % mare vs c. 98 % cow and human), but it has a higher percentage of phospholipids (c. 5 %) and free fatty acids (c. 9 %). Besides, mare’s milk is characterized by a higher concentration of polyunsaturated fatty acids, lactose, vitamins A, B and C, and by a lower content of cholesterol. |
| first_indexed | 2024-04-12T23:37:27Z |
| format | Article |
| id | doaj.art-ba1cef1f6fa04d128a9852eddaf2a759 |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-04-12T23:37:27Z |
| publishDate | 2014-11-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-ba1cef1f6fa04d128a9852eddaf2a7592022-12-22T03:12:06ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252014-11-0164421727710.15567/mljekarstvo.2014.0401 Production, composition and properties of mare’s milkAndreja Brezovečki 0Mateja Čagalj 1Neven Antunac 2Nataša Mikulec3Darija Bendelja Ljoljić4Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mljekarstvo, Svetošimunska 25, 10000 Zagreb, Hrvatska Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mljekarstvo, Svetošimunska 25, 10000 Zagreb, Hrvatska Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mljekarstvo, Svetošimunska 25, 10000 Zagreb, Hrvatska Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mljekarstvo, Svetošimunska 25, 10000 Zagreb, Hrvatska Sveučilište u Zagrebu, Agronomski fakultet, Zavod za mljekarstvo, Svetošimunska 25, 10000 Zagreb, Hrvatska In most countries of the world, mare’s milk has always been appreciated due to the proposed therapeutic effects. Thus, it has been increasingly used in nutrition, cosmetics and pharmacy and as a substitute for human milk in newborn diets. According to some estimation, about 30 million people worldwide consume mare’s milk. Recently, mare’s milk has become an interesting product in Croatia because of its specific composition and properties. The optimal ratio of casein to whey proteins and the high digestibility make mare’s milk acceptable for the infant diet, why numerous researchers and discussions focus on it. The aim of this study was to establish chemical composition and the most important properties of mare’s milk, as well as possibilities of its utilization. Because of the high percentage of whey proteins, mare’s milk is a rich source of essential aminoacids and is also convenient for human consumption. In comparison to cow and human milk, mare’s milk lipids contain less triacylglycerols (c. 80 % mare vs c. 98 % cow and human), but it has a higher percentage of phospholipids (c. 5 %) and free fatty acids (c. 9 %). Besides, mare’s milk is characterized by a higher concentration of polyunsaturated fatty acids, lactose, vitamins A, B and C, and by a lower content of cholesterol.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=191960 |
| spellingShingle | Andreja Brezovečki Mateja Čagalj Neven Antunac Nataša Mikulec Darija Bendelja Ljoljić Production, composition and properties of mare’s milk Mljekarstvo |
| title | Production, composition and properties of mare’s milk |
| title_full | Production, composition and properties of mare’s milk |
| title_fullStr | Production, composition and properties of mare’s milk |
| title_full_unstemmed | Production, composition and properties of mare’s milk |
| title_short | Production, composition and properties of mare’s milk |
| title_sort | production composition and properties of mare s milk |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=191960 |
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