牛奶重要营养品质特征的研究进展

摘要/Abstract

摘要： 牛乳营养组成非常丰富，乳蛋白和乳脂肪是表征牛奶营养品质的重要指标，并受诸多因素的影响。本文综述遗传、环境和饲养管理等因素对乳蛋白和乳脂肪组分及含量的影响，以及牛乳蛋白和乳脂肪酸的特征性含量和比值。

Abstract: Milk derived from cattle species has many nutrients composition and milk protein and milk fat is an important indicator to characterize the nutritional quality of milk. Their contents in milk and dairy products are influenced by many factors. This review focused on the effect of genetic, environment and management on composition and concentration of milk protein and milk fatty acids, as well as their characteristic contents and ratio so as to establish the key nutritional characteristics of milk and the dairy products.

Key words: milk protein, milk fat, milk, fatty acid

中图分类号:

杨永新1,2，王加启1,*，卜登攀1，袁廷杰1，杨晋辉1，周凌云1. 牛奶重要营养品质特征的研究进展[J]. 食品科学, 2013, 34(1): 328-332.

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