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Journals / Akademik Gıda / 2006 / Cilt: 4 - Sayı: 3

GOAT MILK and ITS THERAPEUTIC PROPERTIES

Keçi Sütü ve Terapötik Özellikleri

Lütfiye YILMAZ
Tülay ÖZCAN YILSAY
Ekrem KURDAL
Pages
19–20
Publication Date
2006-06-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Thus much attention has been given to fractionating milk proteins, fat and other components to take advantage of their biological or functional properties.Goat milk and derived foods are playing a more important role in human nutrition, due to the low allergenic properties and their high digestibility

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Production of novel high value-added nutraceuticals from milk has been the subject of increasing interest in the pharmaceutical and food industries.
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Key Findings & Data:Production of novel high value-added nutraceuticals from milk has been the subject of increasing interest in the pharmaceutical and food industries.
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Conclusion & Impact:Thus much attention has been given to fractionating milk proteins, fat and other components to take advantage of their biological or functional properties.Goat milk and derived foods are playing a more important role in human nutrition, due to the low allergenic properties and their high digestibility
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Keçi sütü · Terapötik özellikler · Goat milk

Abstract

Production of novel high value-added nutraceuticals from milk has been the subject of increasing interest in the pharmaceutical and food industries. Thus much attention has been given to fractionating milk proteins, fat and other components to take advantage of their biological or functional properties.Goat milk and derived foods are playing a more important role in human nutrition, due to the low allergenic properties and their high digestibility

Özet

Gıda ve farmasötik endüstrisinde sütten elde edilen yüksek değerli nutrasötiklerin üretimine olan ilgi hızla artmaktadır. Bu nedenle biyolojik ve fonksiyonel avantajlara sahip süt proteini, yağı ve diğer bileşenlerine çok fazla ilgi gösterilmektedir. Keçi sütü ve ürünleri düşük alerjenik özellikleri ve yüksek sindirilebilirliği nedeniyle insan beslenmesinde çok fazla önemli rol oynuyor

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Cite This Article

YILMAZ, L., YILSAY, T. Ö., KURDAL, E. (2006). GOAT MILK and ITS THERAPEUTIC PROPERTIES. Akademik Gıda, Cilt: 4 - Sayı: 3, 19–20. https://ajindex.com/articles/454972

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References (11)

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