天然乳和食品工业

Study on Natural Milk for Developing Food Industry

简述对人、牛乳的组成和功能方面的研究进展，提出了它与新型食品的开发，特别是它与新型食品添加剂、功能食品之间相互促进关系；进一步提示了乳汁（品）已不仅仅是营养源，同时也是数量众多且具有众多生理活性的寡糖和多肽的供应源；也展望了继对天然乳深入研究伴随而来新型食品添加剂的开发应用前景。

The past and present research and exploitation for composition and function of human and cow milk are simply explained in this review. Besides this, the cooperative relations between them and new food additives and functional foods are emphasized. The dairy products are not only nutrient sources but also the fountains which afford a number of oligopeptides and oligosaccharides with biological activity. It is looked forward in prospects that the new food additives and the substitutes exploit and apply in company with the deep research to natural milk.