动物营养学报2018，Vol.30Issue(4)：1262-1270,9.DOI:10.3969/j.issn.1006-267x.2018.04.008
青藏高原地区牦牛鲜奶和酸奶营养价值及微生物组成
Nutritional Value and Microbial Flora of Yak Fresh Milk and Kurut in Qinghai?Tibetan Plateau
摘要
Abstract
Yak milk, as the main milk source in the Qinghai?Tibetan plateau, served as an abundant nutrient resource in the local herdsmen's diet, which is rich in protein, fat, essential amino acids, unsaturated fatty acids, vitamins and mineral elements. Yak milk also is main income source of herdsmen. Kurut with the advan?tage of higher nutritional value, unique flavor and other probiotic functions, is an indispensable dairy food a?mong the herdsmen. This paper reviewed researches on nutrient contents, microbial flora, antioxidant proper?ties and cholesterol?lowering characteristic of yak fresh milk and kurut in Qinghai?Tibetan plateau,revealed nu?tritional value of kurut and its important effects on maintaining herders' health, for the purpose of providing references for further investigation of yak milk and its secondary products.关键词
牦牛鲜奶/牦牛酸奶/营养价值/微生物组成/益生功能Key words
yak fresh milk/kurut/nutritional value/microbial flora/probiotic function分类
农业科技引用本文复制引用
杨超,丁学智,龙瑞军..青藏高原地区牦牛鲜奶和酸奶营养价值及微生物组成[J].动物营养学报,2018,30(4):1262-1270,9.基金项目
国家自然基金国际合作重大项目(3141101090) （3141101090）
国家自然基金面上项目(31672453) （31672453）
国际原子能机构协调研究项目(D31029-20769/R0) （D31029-20769/R0）
