U većini zemalja svijeta kobilje mlijeko oduvijek je bilo cijenjeno zbog svojih ljekovitih svojstava pa se danas sve više koristi u prehrambenoj, kozmetičkoj i farmaceutskoj industriji, te kao zamjena humanom mlijeku u prehrani novorođenčadi. Procjenjuje se da oko 30 milijuna ljudi u svijetu konzumira kobilje mlijeko. Posljednjih godina kobilje mlijeko postaje i u Hrvatskoj sve interesantniji proizvod zbog svog specifičnog sastava i svojstava. Kobilje mlijeko danas je predmet brojnih istraživanja i rasprava zbog optimalnog omjera kazeina i proteina sirutke te visoke probavljivosti, što ga čini prihvatljivim za prehranu dojenčadi. Cilj rada je prikazati kemijski sastav te najvažnija svojstva kobiljeg mlijeka kao i mogućnosti njegove primjene. Zbog visokog udjela proteina mliječnog seruma, kobilje mlijeko je bogat izvor esencijalnih aminokiselina i pogodno je za prehranu ljudi. Lipidi kobiljeg mlijeka sadrže manje triacilglicerola (oko 80 %) za razliku od humanog i kravljeg mlijeka (oko 98 % u oba mlijeka), dok je veći udio fosfolipida (oko 5 %) i slobodnih masnih kiselina (oko 9 %) u usporedbi s kravljim i humanim mlijekom. Kobilje mlijeko sadrži visoku koncentraciju višestruko nezasićenih masnih kiselina, nizak sadržaj kolesterola, visok udio laktoze te vitamina A, B i C.
Camel milk and camel milk products have always been highly esteemed playing even today an important role in the diet of the population in the rural areas of Africa, Asia and the Middle East, with scarce agricultural areas, high temperatures and small amount of precipitation. In aggravated environmental circumstances, camels may produce more milk than any other species, while their demand for food is very modest. A camel produces between 1000 and 2000 L of milk during the lactation period of 8 to 18 months, while the daily production of milk is between 3 and 10 L. The goal of the overview is to present the chemical composition of camel milk, and products made from camel milk. On average camel milk contains 81.4-87 % water, 10.4 % dry matter, 1.2-6.4 % milk fat, 2.15-4.90 % protein, 1.63-2.76 % casein, 0.65-0.80 % whey protein, 2.90-5.80 % lactose and 0.60-0.90 % ash. Variations in the contents of camel milk may be attributed to several factors such as analytical methods, geographical area, nutrition conditions, breed, lactation stage, age and number of calvings. Camel milk is becoming an increasingly interesting product in the world, not only for its good nutritive properties, but also for its interesting and tasteful products.
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