摘要
乳品作为一种营养丰富而全面的理想食品,在人民的膳食结构中占有十分重要的地位。随着人民生活水平的提高,乳及乳制品消费量将会大幅度增加,因而乳品加工业将是一个有着广阔前景的食品行业。作者主要结合国内外的研究,综述了乳品加工技术对乳中免疫球蛋白的影响,为更好的进行功能性乳品加工和保持乳中免疫球蛋白提供一定的参考。
The dairy product is nutritional and comprehensive food. It holds the extremely important status in people＇s meals structure. Along with the enhancement of people＇s living level, the dairy and the dairy products consumption will increase at a large scale, thus the dairy product processing industry will be the broad prospect food manufacture. This article mainly summarized the effects of dairy product processing technology on the immunoglobulins according to the domestic and foreign research. It could provide the certain references for better functional dairy product processing and the maintenance the immunoglobulins in milk.
出处
《中国畜牧兽医》
CAS
2007年第9期64-66,共3页
China Animal Husbandry & Veterinary Medicine
基金
中国农业科学院北京畜牧兽医研究所青年基金
国际合作项目(2006DFB32160)
关键词
牛奶
免疫球蛋白
热稳定性
高压
干燥
milk
immunoglobulins
heat stability
high pressure
drying
