羊乳中膻味形成机制及脱膻方法的研究进展

Research Progress on the Formation Mechanisms of the Odor of Goat Milk and the Methods of Deodorization

羊乳中含有丰富的脂肪酸及其他营养成分,是能引起人体过敏的乳制品的良好替代品。研究表明,羊乳中膻味的强弱与品种、饲料、环境和加工条件等因素有关,其中以挥发性支链脂肪酸的影响最为显著。本文主要论述了羊乳中膻味来源、形成机制,并评述了物理化学方法(热处理、紫外线照射、吸附剂、膻味掩蔽剂)、生物发酵方法和改善饲养条件对降低膻味的作用效果,可为今后新型低膻味羊乳及制品的开发提供理论依据和研究思路。

Goat milk is rich in fatty acids and other nutrients,which is a good substitute for dairy products causing human allergy.Studies have shown that the strength of goat milk smell is related to factors such as breed,feed,environment and processing conditions,among which volatile branched chain fatty acids have the most significant influence.This article mainly discusses the source and formation mechanism of taint in goat milk,and reviews the effects of physical and chemical methods(heat treatment,ultraviolet radiation,adsorbent,taint masking agent),biological fermentation methods and improved feeding conditions on reducing taint.It can provide theoretical basis and research ideas for the development of new low-smut goat milk and products in the future.