Composition and nutritional importance of ewe's milk and ewe's milk products

被引：0
|
作者：
Hampel, K [1 ]
Schöne, F
Böhm, V
Leiterer, M
Jahreis, G
机构：
[1] Inst Ernahrugswissensch, Jena, Germany
[2] Thuringer Landesanstalt Landwirtsch, Jena, Germany
来源：
DEUTSCHE LEBENSMITTEL-RUNDSCHAU | 2004年 / 100卷 / 11期
关键词：
sheepmilk; fatty acids; mineral elements and trace elements; vitamins;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
A total of 22 samples of ewe's milk and ewe's milk products (yoghurt and fresh cheese) were taken within one lactation period (April-November) from Klostergut Volkenroda/Thuringia. In order to determine their nutritional value, the contents of protein, fat, carbohydrates, fatty acids, vitamins, macro and trace elements were analysed. High contents of essential fatty acids (especially omega-3), of short-chain and middle-chain fatty acids and of conjugated linoleic acids (CLA) were observed. The investigated samples contained high amounts of macro and trace elements, and thus, they represent excellent sources of Ca, Zn and I. The levels of vitamins B-1 and B-2 in ewe's milk and ewe's milk products were found to be high, too.
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页码：425 / 430
页数：6
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