A 100-Year Review: Advances in goat milk research
A 100-Year Review: Advances in goat milk research
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DOI：
10.3168/jds.2017-13287
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发表时间：
2017-12-01
影响因子：
3.5
通讯作者：
Garcia, Maria Barbara Mora
中科院分区：
文献类型：
--
作者：
Clark, Stephanie;Garcia, Maria Barbara Mora
在 1917 年至 2017 年的一个世纪研究中，奶山羊已经从简单地充当奶牛的替代品，转变为人类酶的转基因载体。几千年来，羊奶一直是人类营养的重要组成部分，部分原因是羊奶与母乳更加相似，凝乳形成更柔软，小乳脂球比例更高，以及与牛奶相比不同的过敏特性；然而，主要的营养缺陷限制了其对婴儿的适用性。人们不仅关注山羊奶和牛奶之间的蛋白质差异，还关注脂肪和酶的差异及其对羊奶和奶制品物理和感官特性的影响。物种之间的生理差异需要不同的技术来分析体细胞计数，而山羊奶中的体细胞计数自然较高。全世界羊奶的高价值需要多种技术来检测羊奶产品是否掺有牛奶。所有这些领域的进展已在《乳制品科学杂志》(JDS) 中得到大量记录，本综述总结了这些进展。
In the century of research chronicled between 1917 and 2017, dairy goats have gone from simply serving as surrogates to cows to serving as transgenic carriers of human enzymes. Goat milk has been an important part of human nutrition for millennia, in part because of the greater similarity of goat milk to human milk, softer curd formation, higher proportion of small milk fat globules, and different allergenic properties compared with cow milk; however, key nutritional deficiencies limit its suitability for infants. Great attention has been given not only to protein differences between goat and cow milk, but also to fat and enzyme differences, and their effect on the physical and sensory properties of goat milk and milk products. Physiological differences between the species necessitate different techniques for analysis of somatic cell counts, which are naturally higher in goat milk. The high value of goat milk throughout the world has generated a need for a variety of techniques to detect adulteration of goat milk products with cow milk. Advances in all of these areas have been largely documented in the Journal of Dairy Science (JDS), and this review summarizes such advances.