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- KRSTANOVIĆ, VINKO, et al. Show all 6 Authors
- International journal of dairy technology 2010 v.63 no.2 pp. 171-189
- Bifidobacterium; Lactobacillus acidophilus; buffering capacity; calcium; cheesemaking; digestibility; emulsions; ewe milk; farms; fat globules; fermentation; goat milk; goats; healthy diet; iron; lactic acid bacteria; lactose; magnesium; markets; milk; milk fatty acids; minerals; nutritive value; peroxidase; probiotics; protein content; short chain fatty acids; taste; valine; whey protein; zinc; Croatia
- ... Caprine milk is a nutritional and therapeutic food. The unique and beneficial characteristics of caprine milk that are superior to bovine milk include: better digestibility; greater buffering capacity; fat globules that are smaller in diameter and better distributed in the milk emulsion; higher content of short-chain fatty acids in the milk fat; higher content of zinc, iron and magnesium; stronger ...