中国奶牛Issue(5)：42-49,8.DOI:10.19305/j.cnki.11-3009/s.2026.05.009
水牛奶加工工艺及其产品的最新研究进展
Recent Developments in Buffalo Milk Processing Technology and Its Products
摘要
Abstract
Water buffalo milk,as the world's second-largest source of dairy products,has garnered significant attention due to its high fat content,high protein content,and unique flavor.This article reviews the research progress in water buffalo milk processing technology and its products.In terms of processing technology,updates in thermal and non-thermal processing techniques have contributed to the retention of nutrients;microfiltration technology has enabled efficient separation of milk fat globules and casein;and fermentation processes have improved product functional characteristics through the regulation of probiotics.Additionally,buffalo milk products such as cheese,yogurt,and cream exhibit superior nutritional attributes and sensory qualities compared to cow's milk products.However,powdered milk products face challenges such as poor solubility and high viscosity during processing.Future research should focus on deepening the study of processing technology combinations,clarifying the relationship between processing and component changes,and developing functional products to promote the sustainable development of the buffalo milk industry.关键词
水牛奶/热加工/非热加工/最终产物Key words
Buffalo milk/Thermal processing/Non-thermal processing/End products分类
轻工纺织引用本文复制引用
李诗佳,王鹏杰,康晓静,刘洋,成高民,陈翰..水牛奶加工工艺及其产品的最新研究进展[J].中国奶牛,2026,(5):42-49,8.基金项目
"十四五"国家重点研发计划"奶水牛产业高产高效关键技术与集成示范"(2024YFD1301305). （2024YFD1301305）
