Kobilje mlijeko u ljudskoj prehrani- prehrambena, funkcionalna i tehnološka svojstva

undergraduate thesis

• Title (english): Mare milk in human nutrition - nutritional, functional and technological properties
• Author: Mihaela Sačić
• Mentor: Irena Barukčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2020-09-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kobilje se mlijeko koristi od davnina u Aziji, a zadnja dva desetljeća dobiva na sve većem značaju u Europi pa tako i u Hrvatskoj. Unatoč dugoj tradiciji konzumacije u drugim krajevima svijeta, u Hrvatskoj je ova vrsta mlijeka još uvijek nepoznata velikom broju ljudi. Stoga je cilj ovog završnog rada bio prikazati kemijski sastav i fizikalna svojstva kobiljeg mlijeka, tehnologiju proizvodnje, mogućnosti uporabe, higijensku kvalitetu te koje najvažnije zdravstvene učinke ima. Pregledom dostupne znanstvene literature evidentno je da je kobilje mlijeko dobar izvor esencijalnih aminokiselina, visokovrijednih proteina i nezasićenih masnih kiselina. Kobilje mlijeko ne izaziva alergije te je pokazalo blagotvorne učinke u prevenciji kardiovaskularnih, autoimunih i upalnih procesa. Zbog nižeg udjela natrija, kobilje mlijeko je preporučljivo za uporabu kod bolesnika s krvožilnim bolestima i visokim krvnim tlakom, a pozitivno utječe kod ljudi koji boluju od kožnih bolest i dišnih problema.

Abstract (english)

Mare milk has been used since ancient times in Asia, and in the last two decades, it has become more important in Europe, including Croatia. However, in Croatia, this type of milk is still unknown to a wider consumer population. Therefore, the aim of this Bachelor thesis is to present the chemical composition and physical properties of mare's milk, production technology, possibilities of its application, hygienic quality and therapeutic value. A review of the available scientific literature shows that mare's milk is a good source of essential amino acids, highly valuable proteins and unsaturated fatty acids. Mare milk does not cause allergies and has shown beneficial effects in prevention of cardiovascular, autoimmune and inflammatory processes. Due to the lower sodium content, mare's milk is recommended for use in patients with vascular disease and high blood pressure. It also has a positive effect on people suffering from skin diseases and respiratory problems.

• Keywords: fizikalna svojstva; kemijski sastav; kobilje mlijeko; tehnologija proizvodnje; zdravstveni učinci
• Keywords (english): chemical composition; health effects; mare's milk; physical properties; production technology
• Language: croatian
• URN:NBN: urn:nbn:hr:159:960497
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-10-27 12:44:23