世界乳品加工业的发展与前瞻

Healthy prospects forecast for the global dairy processing industry

乳品是最接近“完善”的食品,几乎含有生物活动所需的全部营养成分,如能量、营养、免疫、强化、生理调节等诸多物质。牛奶蛋白质的生物价值为85,谷类仅为50～65;而奶所蕴含的动物蛋白质是最多的,超过猪肉和牛肉;其营养价值更是其他食品所无法比拟的,特别是钙质。1980年美国的一项调查表明,在该国所消费的食物总量中,乳制品虽只占10％,已可提供多达20％蛋白质、72％钙、33％磷、20％镁、36％核黄素、12％维生素A和11％维生素B。所以,在日常食物中增加乳及乳制品的摄取,对增强体质、保持健康体魄极为有益。

The output of a nation's dairy processing industry is one of the primary indices used to measure the living standards of a country. In the past two decades, the global dairy production has seen an average annual growth rate of 1.7%. In 1995, its production volume was 528 million tons globally, with consumption reaching an average of 104 kilograms per person. In this article, we study the current situation and trends in this industry worldwide.