Differences in the composition of goat and cow milk and therapeutic application of goat´s milk

Kozjem mlijeku se danas pridaje sve veća pažnja. U odnosu na ostale vrste mlijeka, proizvodnja kozjeg mlijeka je u najvecem porastu. Iako je sastav kozjeg i kravljeg mlijeka u osnovi vrlo sličan, kozje mlijeko ima znatne dijetetske i terapijske prednosti. Nažalost, ono je puno slabije istraženo. Ovaj rad sadrži pregled glavnih sastojaka kozjeg mlijeka u usporedbi s kravljim. Poseban je naglasak na okusu i zdravstvenoj vrijednosti kozjeg mlijeka kao i na glavnim proizvodima od kozjeg mlijeka (siri fermentirani napitci).Goat's milk today gets more and more attention. In comparison with other types of milk, the production of goat's milk increases the most. Although, the basic composition of goat's and cow's milk is very similar, goat's milk has an important dietetic and therapeutic advantages. In spite of that goat's milk is less explored. In this paper all main components of goat's milk are compared with cow's milk. Special emphasis is given on taste and therapeutic value of goat's milk and goat's milk products (cheese and fermented milk)