山羊奶与牛奶和人奶营养成分的比较  

Comparison of nutritional components for goat milk,cow milk and human milk

作　　者：顾浩峰[1] 张富新[1] 梁蕾[1] 孙翔宇[1] 张怡[1] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,陕西西安710062

出　　处：《食品工业科技》2012年第8期369-373,共5页Science and Technology of Food Industry

基　　金：陕西省农业科技创新项目(2010NKC-10);农业部公益性行业(农业)科研专项(201103038);西安市科技富民工程项目(NC08025);科技部农业成果转化项目(2009GB2G000368)

摘　　要：对山羊奶、牛奶和人奶中蛋白质、脂肪、维生素、矿物质等主要营养成分进行了比较,分析了3种奶中主要营养成分的差别。通过比较发现,山羊奶在总体营养成分方面优于牛奶,更接近人奶。但山羊奶存在铁、叶酸和维生素B12含量较低以及羊奶膻味的问题,应在营养上对这方面加以重视。A review concerning comparison of principal nutritional components was presented, such as protein, fat, vitamins and minerals about goat milk, cow milk and human milk, and differences between the nutritional components of these three kinds of milk were analyzed.The results showed that goat milk was better than cow milk and closed to human milk in the aspect of nutritional components.But goat milk had goaty flavor and it was short of iron,folic acid and vitamin B12 ,which should be paid attention of this aspect.

关 键 词：山羊奶 牛奶 人奶 营养成分 

分 类 号：TS201.4[轻工技术与工程—食品科学]