乳业科学与技术2025，Vol.48Issue(6)：51-60,10.DOI:10.7506/rykxyjs1671-5187-20250909-061
特种乳的营养成分、功能特性及加工技术研究进展
Research Progress on Nutritional Components,Functional Properties and Processing Technologies of Specialty Milks
摘要
Abstract
Specialty milks,as an important component of the dairy industry,are rich in various nutrients such as protein,lactose and minerals.As the nutritional composition and functional characteristics of different specialty milks have gradually become clearer,specialty milks and their products have been increasingly favored by consumers.This review summarizes and compares the differences in nutrient composition and content among milks from six minor species(yak,buffalo,goat,camel,horse,and donkey),and explains the functional characteristics of functional factors in specialty milks such as enhancing immunity,antioxidant and antibacterial properties.In addition,this paper explores the current status,opportunities and challenges of processing technologies for functional milk power,fermented products and cheese from specialty milks based on their unique nutritional components and functional properties.Its aim is to add variety to dairy products,promote the coordinated development of specialty milks in China,and provide a theoretical basis for the high-value utilization of specialty milk resources and the development of personalized functional milk.关键词
特种乳/营养成分/功能特性/加工技术Key words
specialty milks/nutritional components/functional features/processing technologies分类
轻工纺织引用本文复制引用
杨雨菲,郑文涛,郝果,张晓瑞,刘永峰..特种乳的营养成分、功能特性及加工技术研究进展[J].乳业科学与技术,2025,48(6):51-60,10.基金项目
陕西省科技计划项目(2024NC-ZDCYL-03-07 （）
2024NC-GJHX-30) （）
陕西省市场监督管理局科技计划项目(2024KY25) （2024KY25）
咸阳市科技计划项目(L2024-CXNL-KJRCTD-DWJS-0010) （L2024-CXNL-KJRCTD-DWJS-0010）
