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Scientific paper - review paper
Mare’s milk: composition and protein fraction in comparison with different milk species
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, 61 (2011), 2; 107-113. urn:nbn:hr:151:958192
Potočnik, Klemen; Gantner, Vesna; Kuterovac, Krešimir; Cividini, Angela

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Potočnik, K., Gantner, V., Kuterovac, K. & Cividini, A. (2011). Mare’s milk: composition and protein fraction in comparison with different milk species. Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, 61. (2), 107-113. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:958192

Potočnik, Klemen, et al. "Mare’s milk: composition and protein fraction in comparison with different milk species." Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, vol. 61, no. 2, 2011, pp. 107-113. https://urn.nsk.hr/urn:nbn:hr:151:958192

Potočnik, Klemen, Vesna Gantner, Krešimir Kuterovac and Angela Cividini. "Mare’s milk: composition and protein fraction in comparison with different milk species." Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka 61, no. 2 (2011): 107-113. https://urn.nsk.hr/urn:nbn:hr:151:958192

Potočnik, K., et al. (2011) 'Mare’s milk: composition and protein fraction in comparison with different milk species', Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, 61(2), pp. 107-113. Available at: https://urn.nsk.hr/urn:nbn:hr:151:958192 (Accessed 19 April 2024)

Potočnik K, Gantner V, Kuterovac K, Cividini A. Mare’s milk: composition and protein fraction in comparison with different milk species. Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka [Internet]. 2011 June 14 [cited 2024 April 19];61(2):107-113. Available at: https://urn.nsk.hr/urn:nbn:hr:151:958192

K. Potočnik, V. Gantner, K. Kuterovac and A. Cividini, "Mare’s milk: composition and protein fraction in comparison with different milk species", Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, vol. 61, no. 2, pp. 107-113, June 2011. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:151:958192. [Accessed: 19 April 2024]

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Metadata
Title (english)Mare’s milk: composition and protein fraction in comparison with different milk species
AuthorKlemen Potočnik
AuthorVesna Gantner
AuthorKrešimir Kuterovac
AuthorAngela Cividini
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(DEPARTMENT FOR SPECIAL ZOOTECHNIQUE)
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Animal Husbandry
Abstract (english)
The usage of the mare’s milk as functional food especial for children intolerant to cow’s milk, with neurodermitis, allergies and similar disorders desiring to improve the quality of life is fiercely debated for last decades but there were no scientific studies to suggest such use of mare’s milk based on scientific research. The objectives of this study were to determine similarities of mare’s milk in comparison with milk of ruminants (cattle, sheep and goat) and human milk in terms of milk composition and protein fraction as whey proteins, caseins and micelles size. All differences were discussed regarding usage of mare’s milk in human diet and compared to milk which is usually used in human nutrition. Regarding composition, the mare’s milk is similar to human milk in of crude protein, salt and lactose content, but it has significantly lower content of fat. Fractions of main proteins are similar between human and mare’s milk, except nitrogen casein (casein N) which has twice lower content in human than in mare’s milk. Content of casein N from all ruminants’ milk differ much more. Just for true whey N and non-protein nitrogen (NPN) similar content as human and mare’s milk has also goat milk. The casein content is the lowest in human milk; this content is three times greater in mare’s milk and six to seven times greater in goat’s and cow’s milk, while in sheep’s milk it is more than 10 times grater. In many components and fractions mare’s milk is more similar to human milk than milk of ruminants. A detail comparison of protein fraction shows quite large differences between milk of different species. More study and clinical research are needed that can recommend usage of mare’s milk in human diet as functional food on scientific bases.
Keywords (english)
Languageenglish
Publication typeScientific paper - review paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleMljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Numberingvol. 61, no. 2, pp. 107-113
p-ISSN0026-704X
e-ISSN1846-4025
URN:NBNurn:nbn:hr:151:958192
Publication2011-06-14
Document URLhttp://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=103040
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) icon
RepositoryRepository of the Faculty of Agrobiotechnical Sciences Osijek
Created on2017-04-12 14:05:13