@article{article_549028, title={Animal and plant-based milk and their antioxidant properties}, journal={Veterinary Journal of Mehmet Akif Ersoy University}, volume={4}, pages={113–122}, year={2019}, DOI={10.24880/maeuvfd.549028}, author={Yiğit, Ayşe Arzu}, keywords={Badem sütü,deve sütü,eşek sütü,inek sütü,soya sütü}, abstract={<p class="MsoNormal" style="text-align:justify;line-height:150%;"> <span style="font-family:Garamond, serif;">Today, the most consumed milk is cow milk, which can be found in the market as raw, pasteurized and sterilized. In addition, goat and sheep milk are the milk types that are able to be reached easily. Nowadays,  donkey milk and camel milk are also started to be demanded, due to its similarity to breast milk and due to many protective factors. As the rate of allergy development in the newborns and the tendency of vegan nutrition increased, the production of herbal milk began to increase as an alternative to animal milk. In this review, the nutritional and protective properties of milk were explained by taking attention to the composition of different milk types. </span> </p> <p> </p>}, number={2}, publisher={Burdur Mehmet Akif Ersoy Üniversitesi}