%0 Journal Article
%T Goat¡¯s milk-derived bioactive components - a review
%A Biada£¿a
%A Agata
%A Konieczny
%A Piotr
%J -
%D 2018
%R 10.15567/mljekarstvo.2018.0401
%X Sa£¿etak 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 ¦Ás1-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
%K goat¡¯s milk
%K bioactive components
%K increasing the content of bioactive ingredients
%U https://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=303651