Functional Yoghurt from Sheep and Goat Milk | Natural Goodness of Several Bioactive Compounds No Fear of Heart Disease, Suitable for Lactose Intolerants with CLA

Muhammad Nadeem

ISBN 10: 3659210307 / ISBN 13: 9783659210303

Published by LAP Lambert Academic Publishing, 2012

About this Item

Functional Yoghurt from Sheep and Goat Milk | Natural Goodness of Several Bioactive Compounds No Fear of Heart Disease, Suitable for Lactose Intolerants with CLA | Muhammad Nadeem | Taschenbuch | Englisch | LAP Lambert Academic Publishing | EAN 9783659210303 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Seller Inventory # 106325969

Bibliographic Details

• Title: Functional Yoghurt from Sheep and Goat Milk | Natural Goodness of Several Bioactive Compounds No Fear of Heart Disease, Suitable for Lactose Intolerants with CLA
• Publisher: LAP Lambert Academic Publishing
• Publication Date: 2012
• Language: English
• ISBN 10: 3659210307
• ISBN 13: 9783659210303
• Binding: Taschenbuch
• Condition: Neu
• Weight: 150 grams
• Seller catalogs:
  • Bücher

About this title

Synopsis

Goat milk has better digestibility than cow milk. The milk allergy problem common in infants due to the consumption of cow milk is rarely encountered when replaced with goat milk.Regular intake of goat milk significantly improves the body weight, mineralization of skeleton, increased blood serum vitamin and hemoglobin levels. The nutritional value of sheep milk is high as compared to cow milk. It contains two times more solids than cow milk and has higher levels of vitamin E, water soluble vitamins and minerals. Fatty acid profile of sheep milk is characterized wiht higher content of unsaturated fatty acids which play a vital role in the reduction of harmful LDL-cholesterol. people who suffer from lactose intolerance may enjoy sheep milk without symptoms even though they are unable to take cow milk. Sheep and goat milk enables the lactose intolerant individuals to enjoy milk .

About the Author

Dr. Muhammad Nadeem (PhD) studied Food Science and Technology with specialization in Dairy Technology from University of Agriculture, Faisalabad. He completed his PhD research from Queens University Belfast. The United Kingdom. Currently working as lecturer in the department of Dairy Technology, University of Veterinary and Animal Sciences,Lahore.