Evaluation of heat-induced changes and 5-hydroxymethylfurfural formation in mare milk - a comparative study to cow milk

Evaluation of heat-induced changes and 5-hydroxymethylfurfural formation in mare milk - a comparative study to cow milk

Mare milk is known for therapeutic properties due to the presence of bioactive components that are sensitive to thermal treatments and tend to lose their activity. Accordingly, mare milk is consumed raw or frozen, but for food safety reasons recent studies suggest mandatory pasteurization of mare mi...

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Bibliographic Details
Main Authors: Irena Barukčić Jurina, Ivana Blažević, Tamara Jurina, Andreja Leboš Pavunc, Rajka Božanić, Katarina Lisak Jakopović
Format: Article
Language:English
Published: Croatian Dairy Union 2024-01-01
Series:Mljekarstvo
Subjects:
mare milk
heat treatment
HMF
NIR
antioxidant properties
Online Access:https://hrcak.srce.hr/file/455236
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https://hrcak.srce.hr/file/455236

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