Skład i właściwości mleka oślego

• Autorzy: Monika Wszołek , Magda Filipczak-Fiutak , Jacek Domagała

Warianty tytułu

Composition and Properties of Donkey's Milk

• Języki publikacji: PL

Abstrakty

Wzrastająca liczba przypadków alergii na mleko krowie wśród niemowląt wywołała zainteresowanie mlekiem koniowatych (klaczy koni i osłów) z powodu podobieństwa składu tego mleka do mleka kobiecego. W badaniach klinicznych wykazano bardzo dobre tolerowanie tego rodzaju mleka przez organizm niemowląt i małych dzieci. Mleko ośle uważane jest za użyteczne w zapobieganiu arteriosklerozie i w regulowaniu reakcji immunologicznych ludzi w starszym wieku. Mimo podobieństwa do mleka kobylego wyróżnia się ono szczególnie dużą zawartością lizozymu, dzięki któremu charakteryzuje się właściwościami antybakteryjnymi nawet po pasteryzacji, co między innymi sprawia, że jest szczególne przydatne do produkcji napojów probiotycznych. (abstrakt oryginalny)

EN

An increasing number of cases of cow's milk allergy in infants evoked interest in equine milk (milk from female horses and donkeys) owing to its composition similar to that of human milk. Clinical studies proved a very good tolerance of this kind of milk by the body of infants and young children. Milk is considered useful in preventing atherosclerosis and in controlling immune responses in elderly people. Although similar to mare's milk, donkey's milk has one distinctive characteristic: it contains a particularly high content of lysozyme. For that reason, it is characterized by antibacterial properties even after pasteurization and, therefore, among other things, it is particularly useable in the production of probiotic beverages. (original abstract)

Słowa kluczowe

PL

Żywność; Żywność funkcjonalna; Właściwości zdrowotne produktu; Towaroznawstwo żywności; Mleko

EN

Food; Functional food; Health properties of the product; Food commodities; Milk

• Czasopismo: Żywność: nauka - technologia - jakość
• Rocznik: 21 (2014)
• Numer: nr 1 (92)
• Strony: 29--40

Twórcy

autor

Monika Wszołek

• Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie

autor

Magda Filipczak-Fiutak

• Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie

autor

Jacek Domagała

• Uniwersytet Rolniczy im. Hugona Kołłątaja w Krakowie

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Identyfikatory

DOI

DOI:10.15193/zntj/2014/92/029-040