牛奶风味影响因素的研究进展  

Research Progress of the Effect Factors in Flavor of milk

作　　者：顾小卫[1] 赵国琦[1] 郭鹏 徐伟 

机构地区：[1]扬州大学动物科学与技术学院,江苏扬州225009 [2]江苏省高邮市农林局,江苏高邮225600

出　　处：《乳业科学与技术》2010年第2期95-98,90,共5页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：牛奶风味的影响因素包括多个方面,其主要取决于复杂的风味活性物质。一些风味活性物质直接来源于奶牛的饲料成分,但有些风味活性物质的来源还不确定。介于风味活性物质的复杂性,一些相关的信息较少,主要有两个假设,一是来源于动物所采食的饲料成分,一是消化产物的衍生物。Flavor of milk depends on many aspects and active substances play a major role in flavor of milk. Active substances are composed of a variety of chemical compounds, derived from numerous sources. Some compounds found in milk are directly linked to the diet of the animal producing the milk. In many cases, it is uncertain where the compounds originated. Given the complexities of flavor analysis, even cow milk research is very limited. Two main hypotheses are that they originated in the plants eaten by the animal or they are products of digestion of precursors.

关 键 词：日粮 牛奶 牛奶风味 风味活性物质 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]