Przeglądaj wg Autor "Romaniuk, Karolina"

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    Alternative Use of Mare Milk
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2019) Romaniuk, Karolina; Majszyk-Świątek, Marta; Kryszak, Katarzyna; Danielewicz, Agata; Andraszek, Katarzyna; Department of Animal Genetics and Horse Breeding Siedlce University of Natural Sciences and Humanities, Poland; Department of Animal Genetics and Horse Breeding Siedlce University of Natural Sciences and Humanities, Poland; Department of Animal Nutrition and Feed Management, Siedlce University of Natural Sciences and Humanities, Poland; Department of Animal Genetics and Horse Breeding Siedlce University of Natural Sciences and Humanities, Poland; Department of Animal Genetics and Horse Breeding Siedlce University of Natural Sciences and Humanities, Poland
    Mare milk, compared to the milk of other animal species used for dairy purposes, is distinguished by a wealth of bioactive substances conferring health benefits. Mare milk positively affects the human immune system and digestive system. It is rich in nutrients that have a beneficial effect on the skin and protect its cells against oxidative stress. The aim of the survey was to investigate consumer awareness of the alternative use of mare milk. The survey was conducted among students from four fields of study (bioengineering of food, dietetics, agriculture, and animal husbandry) and people with no connection to agriculture. In total, responses were obtained from 200 people. Fifty-one per cent of respondents were unaware that horses are used for dairy purposes. Mare milk is most often (60% of respondents) associated only with food for foals. The respondents’ awareness of the chemical composition of milk was low (37%). The main food product made from mare milk that was familiar to the respondents (70%) was kumis.