羊乳：理化特性及其在功能性食品开发中的相关性

Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development.

作者信息

Balthazar C F, Pimentel T C, Ferrão L L, Almada C N, Santillo A, Albenzio M, Mollakhalili N, Mortazavian A M, Nascimento J S, Silva M C, Freitas M Q, Sant'Ana A S, Granato D, Cruz A G

机构信息

Univ. Federal Fluminense (UFF), Faculdade de Veterinária, 24230-340, Niterói/RJ, Brazil.

Inst. Federal do Paraná (IFPR), Campus Paranavaí, 87703-536, Paraná, Brazil.

出版信息

Compr Rev Food Sci Food Saf. 2017 Mar;16(2):247-262. doi: 10.1111/1541-4337.12250. Epub 2017 Jan 12.

DOI:10.1111/1541-4337.12250

PMID:33371538

Abstract

Sheep milk has a high nutritional value and high concentrations of proteins, fats, minerals, and vitamins, as compared to the milks of other domestic species. The physicochemical and nutritional characteristics of sheep milk can be advantageous for the manufacture of products containing prebiotic ingredients and/or probiotic bacteria, which are major categories in the functional food market. Following this technological trend, this review will address the characteristics and advantages of sheep milk as a potentially functional food, as well as the development of sheep milk dairy products containing prebiotics and/or probiotics.

摘要

与其他家养动物的奶相比，羊奶具有很高的营养价值，且蛋白质、脂肪、矿物质和维生素含量很高。羊奶的物理化学和营养特性有利于生产含有益生元成分和/或益生菌的产品，这些产品是功能性食品市场的主要类别。顺应这一技术趋势，本综述将探讨羊奶作为潜在功能性食品的特点和优势，以及含有益生元和/或益生菌的羊奶制品的发展情况。