Animal and plant-based milk and their antioxidant properties

Ayşe Arzu Yiğit

doi:10.24880/maeuvfd.549028

Review

Hayvansal ve bitkisel kaynaklı sütler ve antioksidan özellikleri

Year 2019, Volume: 4 Issue: 2, 113 - 122, 31.12.2019

Ayşe Arzu Yiğit

https://doi.org/10.24880/maeuvfd.549028

Cited By: 6

Abstract

Günümüzde
tüketilen sütlerin çok büyük bir kısmı inek sütü olup, bunu da piyasada çiğ,
pastörize ve sterilize olarak bulmak mümkündür. Ayrıca keçi ve koyun sütü de
ulaşılabilmesi kolay olan sütlerdir. Bunların yanı sıra anne sütüne
benzerliğinden ve pek çok koruyucu faktörü içermesinden dolayı eşek sütü ve
deve sütü de son zamanlarda dikkat çeken sütler olmuştur. Yeni doğanlarda
hayvansal sütlere karşı alerji gelişme oranı ve vegan beslenme eğilimi arttıkça
hayvansal sütlere alternatif olarak bitkisel süt üretimi de artmaya başlamıştır.
Hazırlanmış olan bu derlemede farklı sütlerin bileşimine dikkat çekilerek,
sütün besleyici ve koruyucu özelliklerini anlatılmıştır.

Keywords

Badem sütü, deve sütü, eşek sütü, inek sütü, soya sütü

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