邀请审查:牛乳头,人类和动物的一个有前途的成分-属性,加工技术和用途
A Costa1, N W Sneddon2, A Goi3
1Department of Veterinary Medical Sciences, University of Bologna, Via Tolara di Sopra 43, 40064 Ozzano dell'Emilia (BO), Italy.
Journal of dairy science
|June 2, 2023
概括
牛乳酪 (BC) 是一种富含营养的牛奶,在食品和制药行业越来越受重视. 本综述详细介绍了BC的生产,质量评估,应用以及其日益增长的国际市场潜力.
科学领域:
- 乳制品科学 乳制品科学
- 营养生物化学 营养生物化学
- 食品技术 食品技术 食品技术
背景情况:
- 牛乳牛乳 (BC) 是一种营养丰富的哺乳动物牛奶,富含抗体和生长因子等生物活性化合物.
- 它独特的成分使其成为料,食品和制药行业的有价值成分.
- 尽管需求不断增长,但BC的特定市场数据和生产洞察力在科学文献中仍然有限.
研究的目的:
- 提供牛乳 (BC) 作为一种有价值的产品,而不是乳制品副产品的全面概述.
- 总结评估BC质量的方法,重点关注免疫球蛋白度.
- 审查BC应用,处理技术,并分析当前的国际市场.
主要方法:
- 关于牛乳牛乳的现有科学文献的叙事综述.
- 分析生产步骤,质量评估技术和工业应用.
- 对牛乳牛奶市场数据和趋势的研究.
主要成果:
- 牛乳酪 (BC) 越来越多地因其营养和生物活性特性而得到认可,推动其从副产品过渡到有价值产品.
- 已有确定的方法用于评估BC质量,特别是免疫球蛋白含量.
- BC在功能性食品,补充剂,动物料和药品中发现了多种应用.
结论:
- 牛乳酪 (BC) 由于其独特的成分和日益增长的需求,具有显著的市场潜力.
- 需要进一步的研究和透明的数据收集,才能充分理解和利用BC市场.
- 标准化的质量评估和加工对于最大限度地提高BC的工业价值至关重要.
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