Mare milk due to its 40% share of whey proteins is defined as albumin milk. It is rich in polyunsaturated fatty acids, as well as lysozyme and lactoferrin, exhibiting antibacterial properties. Since mare milk is a seasonal product, it was attempted to lyophilise it to provide its supply throughout the year. The aim of the study was to characterise selected functional properties of lyophilised mare milk, determine the composition of fatty acids and aroma compounds in mare milk lyophilisate, as well as evaluate liquid milk as a raw material for the production of lyophilised milk. Milk for the production of lyophilisate was characterised by very high hygienic quality and low contents of fat and protein. Results of analyses indicated a slight deterioration of physico-chemical, microbiological and organoleptic characteristics of cold-stored milk lyophilisate.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_7_63.pdf
| MLA | Danków, Romualda, et al. "Charakterystyka cech żywieniowych i jakościowych liofilizatów wytworzonych z mleka klaczy." Nauka Przyr. Technol. 7.4 (2013): #63. |
| APA | Romualda Danków1, Joanna Teichert1, Jan Pikul1, Natalia Osten-Sacken2 (2013). Charakterystyka cech żywieniowych i jakościowych liofilizatów wytworzonych z mleka klaczy. Nauka Przyr. Technol. 7 (4), #63 |
| ISO 690 | DANKóW, Romualda, et al. Charakterystyka cech żywieniowych i jakościowych liofilizatów wytworzonych z mleka klaczy. Nauka Przyr. Technol., 2013, 7.4: #63. |
Romualda Danków
Katedra Technologii Mleczarstwa
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland
e-mail: dankow@up.poznan.pl