Review
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Hayvansal ve bitkisel kaynaklı sütler ve antioksidan özellikleri

Year 2019, Volume: 4 Issue: 2, 113 - 122, 31.12.2019
https://doi.org/10.24880/maeuvfd.549028

Abstract

Günümüzde
tüketilen sütlerin çok büyük bir kısmı inek sütü olup, bunu da piyasada çiğ,
pastörize ve sterilize olarak bulmak mümkündür. Ayrıca keçi ve koyun sütü de
ulaşılabilmesi kolay olan sütlerdir. Bunların yanı sıra anne sütüne
benzerliğinden ve pek çok koruyucu faktörü içermesinden dolayı eşek sütü ve
deve sütü de son zamanlarda dikkat çeken sütler olmuştur. Yeni doğanlarda
hayvansal sütlere karşı alerji gelişme oranı ve vegan beslenme eğilimi arttıkça
hayvansal sütlere alternatif olarak bitkisel süt üretimi de artmaya başlamıştır.
Hazırlanmış olan bu derlemede farklı sütlerin bileşimine dikkat çekilerek,
sütün besleyici ve koruyucu özelliklerini anlatılmıştır.

References

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Animal and plant-based milk and their antioxidant properties

Year 2019, Volume: 4 Issue: 2, 113 - 122, 31.12.2019
https://doi.org/10.24880/maeuvfd.549028

Abstract

Today, the most consumed milk is cow milk, which can be found in the market as raw, pasteurized and sterilized. In addition, goat and sheep milk are the milk types that are able to be reached easily. Nowadays,  donkey milk and camel milk are also started to be demanded, due to its similarity to breast milk and due to many protective factors. As the rate of allergy development in the newborns and the tendency of vegan nutrition increased, the production of herbal milk began to increase as an alternative to animal milk. In this review, the nutritional and protective properties of milk were explained by taking attention to the composition of different milk types.

References

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  • 2. Hosoi S, Honma K, Daimatsu T, Kiyokawa M, Aikawa T, Watanabe S. Lower energy content of human milk than calculated using conversion factors. Pediatrics Int. 2005; 47(1): 7-9.
  • 3. Solaroli G, Pagliarini E, Peri C. Composition and nutritional quality of mare's milk. Italian J Food Sci. 1993.
  • 4. Salimei E, Bontempo V, Dell'Orto V. Nutritional status of the foals related to the age and to mares' feeding. Pferdeheilkunde. 1996; 12(3): 245-8.
  • 5. McCance and Widdowson's the composition of foods integrated dataset [16.02.2019]. Available from: https: //www.gov.uk/government/publications/composition-of-foods-integrated-dataset-cofid.
  • 6. Smiddy MA, Huppertz T, van Ruth SM. Triacylglycerol and melting profiles of milk fat from several species. Int Dairy J. 2012; 24(2): 64-9. doi: https: //doi.org/10.1016/j.idairyj.2011.07.001.
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  • 12. El-Agamy E. The challenge of cow milk protein allergy. Small Rum Res. 2007; 68(1-2): 64-72.
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  • 28. El-Hatmi H, Jrad Z, Salhi I, Aguibi A, Nadri A, Khorchani T. Comparison of composition and whey protein fractions of human, camel, donkey, goat and cow milk. Mljekarstvo/Dairy. 2015; 65(3).
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  • 34. Al Kanhal HA. Compositional, technological and nutritional aspects of dromedary camel milk. Int Dairy J. 2010; 20(12): 811-21.
  • 35. Tegin RAA , Z G. All aspects of koumiss the natural fermented product. MANAS J Eng. 2014; 2(1): 23-34.
  • 36. Miller GD, Jarvis JK, McBean LD. Handbook of Dairy Foods and Nutrition: CRC press; 2006.
  • 37. Starbard A, Winscher K, Noll E. The Dairy Goat Handbook : For Backyard, Homestead, and Small Farm. Minneapolis, Minnesota: Voyageur Press; 2015.
  • 38. Martini M, Altomonte I, Licitra R, Salari F. Nutritional and nutraceutical quality of donkey milk. J Equine Vet Sci. 2018; 65: 33-7.
  • 39. Kula J. Medicinal values of camel milk. Int J Vet Sci Res 2016; 2(1): 018-25.
  • 40. Uniacke-Lowe T. Studies on equine milk and comparative studies on equine and bovine milk systems. 2011. Doktora tezi, University College Cork.
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  • 43. Barłowska J, Szwajkowska M, Litwińczuk Z, Król J. Nutritional value and technological suitability of milk from various animal species used for dairy production. Compr Rev Food Sci Food Saf. 2011; 10(6): 291-302.
  • 44. Patino E, Pochon D, Faisal E, Cedres J, Mendez F, Stefani C, et al. Influence of breed, year season and lactation stage on the buffalo milk mineral content. Italian J Anim Sci. 2007; 6(sup2): 1046-9.
  • 45. Raynal-Ljutovac K, Lagriffoul G, Paccard P, Guillet I, Chilliard Y. Composition of goat and sheep milk products: An update. Small Rum Res. 2008; 79(1): 57-72.46. Mehaia MA, Hablas MA, Abdel-Rahman KM, El-Mougy SA. Milk composition of Majaheim, Wadah and Hamra camels in Saudi Arabia. Food Chemistry. 1995; 52(2): 115-22.
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  • 51. Vanga SK, Raghavan V. How well do plant based alternatives fare nutritionally compared to cow's milk? J Food Sci Technol. 2018; 55(1): 10-20. doi: 10.1007/s13197-017-2915-y.
  • 52. Omoni AO, Aluko RE. The anti-carcinogenic and anti-atherogenic effects of lycopene: a review. Trends Food Sci Technol. 2005; 16(8): 344-50.
  • 53. Karabudak E. Vejetaryen beslenmesi. Sağlık Bakanlığı Yayını. 2012.
  • 54. Lomer M, Parkes G, Sanderson J. lactose intolerance in clinical practice–myths and realities. Aliment Pharm Ther.. 2008; 27(2): 93-103.
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There are 77 citations in total.

Details

Primary Language English
Subjects Health Care Administration
Journal Section Reviews
Authors

Ayşe Arzu Yiğit

Publication Date December 31, 2019
Submission Date April 3, 2019
Published in Issue Year 2019 Volume: 4 Issue: 2

Cite

APA Yiğit, A. A. (2019). Animal and plant-based milk and their antioxidant properties. Veterinary Journal of Mehmet Akif Ersoy University, 4(2), 113-122. https://doi.org/10.24880/maeuvfd.549028