Journal ArticleDOI
Comparative aspects of goat and sheep milk
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TLDR
This paper deals with changes in milk constituents due to heat treatments as well as dairy products produced from these species to focus international attention on the dairy products which can be produced a large scale in many countries.About:
This article is published in Small Ruminant Research.The article was published on 1996-09-01. It has received 239 citations till now. The article focuses on the topics: Sheep milk.read more
Citations
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Journal ArticleDOI
Milk nutritional composition and its role in human health
TL;DR: The present article reviews the main aspects of milk nutritional composition and establishes several associations between its nutritious role, health promotion, and disease prevention.
Journal ArticleDOI
Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits
Wendie L. Claeys,Claire Verraes,S. Cardoen,J. De Block,André Huyghebaert,Katleen Raes,Koen Dewettinck,Lieve Herman +7 more
TL;DR: The composition of milk from different ruminants and equidae and of human milk were compared to examine possible nutritional differences and the alleged health benefits attributed to some of these milks and the effect of heating are discussed.
Journal ArticleDOI
Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production
TL;DR: The analysis of nutritional value and selected traits of technological suitability of milk was performed on the basis of the available literature to find Donkey and horse milk have the most comparable protein composition to human milk.
Journal ArticleDOI
Milk allergens, their characteristics and their detection in food: A review
TL;DR: A review of the technologies implemented for the analysis of milk allergens (allergenicity, biochemistry, as well as their potential detection in food matrices) can be found in this paper.
Journal ArticleDOI
Specialty products made from goat milk.
A.C. Ribeiro,S.D.A. Ribeiro +1 more
TL;DR: The contribution of goat milk to the economic and nutritional wellbeing of humanity is undeniable in many developing countries, especially in the Mediterranean, Middle East, Eastern Europe and South American countries as mentioned in this paper.
References
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Journal ArticleDOI
Composition and Characteristics of Goat Milk: Review 1968−1979
TL;DR: Goat milk contains more potassium and chloride but less orotic acid, N-acetyl neuraminic acid and vitamin B 6, vitamin B 12 than cow milk.
Journal ArticleDOI
Yogurt technology and biochemistry.
Adnan Y. Tamime,H. C. Deeth +1 more
TL;DR: This review considers the physical and chemical changes which occur during yogurt manufacture as a result of processing and microbial fermentation.
Book
Medium Chain Triglycerides
TL;DR: The manufacture of medium-chain triglycerides was accomplished principally by the work of V. K. Babayan, of the E. F. Drew Chemical Corporation, and free fatty acids were liberated from coconut.