Comparative Analysis of Nutrient Components of Yak Milk from Different Regions

[Objective] To analyze the nutrient components of yak milk from different regions and provide a theoretical basis for further development and utilization of yak milk.[Method] A total of 150 yak milk samples were collected from Tianzhu County,Maqu County and Tianjun County,and 90 yak milk samples were collected from three different yak farms in Tianzhu County.The content of milk protein,milk fat,fat solid,non-fat solid and lactose,as well as the density,freezing point and acidity were determined,respectively.[Result] The milk protein content and milk fat content had significant differences between three regions.With the increasing altitude,the milk protein and milk fat were increased,but the content of fat solid,non-fat solid and lactose,density,freezing point and acidity had no obviously regular change.The milk protein content and milk fat content had no significant difference between three yak farms in Tianzhu County.[Conclusion] The altitude may affect the milk protein content and milk fat content of yak milk.

Barley:a potential cereal for producing healthy and functional foods

Barley is the fourth largest cereal crop in the world.It is mainly used for feeding,beer production and food.Barley is receiving more attention from both agricultural and food scientists because of its special chemical composition and health benefits.In comparison with other cereal crops,including wheat,rice and maize,barley grains are rich in dietary fiber(such asβ-glucan)and tocols,which are beneficial to human health.It is well proved that diets rich in those chemicals can provide protection against hypertension,cardiovascular disease,and diabetes.Barley has been widely recognized to have great potential as a healthy or functional food.In this review,we present information about studies on the phys-ical structure of the barley grain and the distribution of its main chemical components,nutrient and functional composition of barley grain and their health benefits,and the approaches of improving and utilizing the nutrient and functional chemicals in barley grain.With the development of processing technologies,functional components in barley grains,especiallyβ-glucan,can be efficiently extracted and concentrated.Moreover,nutrient and functional components in barley grains can be efficiently improved by precise breeding and agronomic approaches.The review high-lights the great potential of barley used as healthy and functional foods,and may be instructive for better utilization of barley in food processing.