牦牛乳营养价值的研究进展

Research Progress on Nutritional Value of Yak Milk

近年来,对于牦牛乳营养成分的研究显著增多,牦牛乳作为一种浓缩乳,是营养价值很高且珍稀的乳制品,高原地区牧民经常把它当作食物,相比普通牛乳,牦牛乳蛋白含量更高。牦牛乳蛋白构成成分和其他哺乳动物乳相差不多,除了常规营养成分外,还含有酪蛋白、乳清蛋白及一些生物活性因子。本文主要总结分析了牦牛乳的营养成分和功能,为牦牛乳及其乳制品的开发利用提供理论参考。

In recent years,there has been a significant increase in research on the nutritional composition of yak milk.As a concentrated milk,yak milk is an extremely nutritious and rare dairy product,often used as food by herders in highland areas,and has a higher protein content than common cow milk.The protein composition of yak milk is similar to that of other mammalian milks,containing casein,whey protein and some bioactive factors in addition to the conventional nutritional components.The main purpose of this paper is to summarise and analyse the current status of research on the nutritional composition and functions of yak milk,with a view to providing theoretical references for the development and utilisation of yak milk and dairy products.