undergraduate thesis
Differences in the composition of goat and cow milk and therapeutic application of goat´s milk

Martina Boc (2010)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitleRazlike u sastavu kozjeg i kravljeg mlijeka i terapeutska primjena kozjeg mlijeka
AuthorMartina Boc
Mentor(s)Vedran Slačanac (thesis advisor)
Abstract
Kozjem mlijeku se danas pridaje sve veća pažnja. U odnosu na ostale vrste mlijeka, proizvodnja kozjeg mlijeka je u najvecem porastu. Iako je sastav kozjeg i kravljeg mlijeka u osnovi vrlo sličan, kozje mlijeko ima znatne dijetetske i terapijske prednosti. Nažalost, ono je puno slabije istraženo. Ovaj rad sadrži pregled glavnih sastojaka kozjeg mlijeka u usporedbi s kravljim. Poseban je naglasak na okusu i zdravstvenoj vrijednosti kozjeg mlijeka kao i na glavnim proizvodima od kozjeg mlijeka (siri fermentirani napitci).
Keywordsmilk goat's milk chemical composition taste therapeutic values products
Parallel title (English)Differences in the composition of goat and cow milk and therapeutic application of goat´s milk
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Milk Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2010-10-05
Parallel abstract (English)
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 are compared with cow's milk. Special emphasis is given on taste and therapeutic value of goat's milk and goat's milk products (cheese and fermented milk).
Parallel keywords (Croatian)mlijeko kozje mlijeko kemijski sastav okus zdravstvena vrijednost proizvodi
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:430795
CommitterSanda Hasenay