This article describes the origins and main characteristics of donkey milk i.e., chemical composition, microbiological status as well as the processing methods employed (thermal vs non-thermal), including milk fermentation and innovative products. The functionality/bioactivity of raw milk, fermented milk and the effect of processing are also discussed. Finally clinical studies are presented giving an account on potential positive health benefits to consumers (i.e., infants/children) who suffer from bovine milk allergies.
Donkey milk
Fantuz, F.Penultimo
;
2022-01-01
Abstract
This article describes the origins and main characteristics of donkey milk i.e., chemical composition, microbiological status as well as the processing methods employed (thermal vs non-thermal), including milk fermentation and innovative products. The functionality/bioactivity of raw milk, fermented milk and the effect of processing are also discussed. Finally clinical studies are presented giving an account on potential positive health benefits to consumers (i.e., infants/children) who suffer from bovine milk allergies.File in questo prodotto:
| File | Dimensione | Formato | |
|---|---|---|---|
|
Papademas et al 2022.pdf
solo gestori di archivio
Tipologia:
Versione Editoriale
Licenza:
NON PUBBLICO - Accesso privato/ristretto
Dimensione
827.98 kB
Formato
Adobe PDF
|
827.98 kB | Adobe PDF | Visualizza/Apri Richiedi una copia |
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
