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。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第1期328-332,共5页
Food Science
基金
国家"973"计划项目(2011CB100805)
关键词
乳蛋白
乳脂肪
牛乳
脂肪酸
milk protein
milk fat
milk
fatty acid
