Food Science and Human Nutrition, Iowa State University, Ames 50011-0152.
Food Science and Human Nutrition, Iowa State University, Ames 50011-0152.
J Dairy Sci. 2017 Dec;100(12):10026-10044. doi: 10.3168/jds.2017-13287.
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.
在 1917 年至 2017 年记载的这一世纪的研究中，奶山羊已从单纯充当奶牛的替代品转变为人类酶的转基因载体。羊奶作为人类营养的重要组成部分已经有几千年的历史了，部分原因是羊奶与人类母乳更为相似，凝乳形成更软，小乳脂肪球比例更高，与牛奶相比具有不同的致敏特性；然而，关键的营养缺陷限制了其对婴儿的适用性。人们不仅关注羊奶和牛奶之间的蛋白质差异，还关注脂肪和酶的差异，以及它们对羊奶和奶制品物理和感官特性的影响。物种间的生理差异需要不同的体细胞计数分析技术，而羊奶中的体细胞计数自然更高。羊奶在世界各地的高价值催生了各种检测羊奶产品掺假的技术。在所有这些领域的进展在《乳品科学杂志》（JDS）中都有大量记载，本综述总结了这些进展。
