不同哺乳动物乳中主要营养成分比较的研究进展  

Research progress of comparison of major nutritional components for different mammalian milk

作　　者：李龙柱[1] 张富新[1] 贾润芳[1] 晏慧莉[1] 陈雪[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19期396-400,共5页Science and Technology of Food Industry

基　　金：农业部公益性行业(农业)科研专项(201103038)

摘　　要：通过对牛乳、水牛乳、绵羊乳、山羊乳、骆驼乳和人乳中的蛋白质、脂肪、乳糖、矿物质和维生素等主要营养成分进行比较,发现山羊乳总体营养成分接近于人乳,对婴幼儿有极高的营养价值;绵羊乳和水牛乳中干物质含量较高,有利于开发成乳粉类产品;骆驼乳中含有丰富的不饱和脂肪酸,应在功能食品开发方面加以重视。The nutritional value of the principal components,such as protein,fat,lactose,vitamins and minerals of the different mammalian milk was analsized.The results showed that goat milk about general nutritional content was close to human milk and had some advantages to develop infants or young children food.The content of the dry matter in the sheep milk and buffalo milk is higher than that of the other mammalian milk,so they are suitable to be made into powder products.Camel milk is rich in unsaturated fatty acids and should be paid more attention to develop into functional foods.

关 键 词：不同哺乳动物乳 营养成分 比较 

分 类 号：TS201.2[轻工技术与工程—食品科学]