新出现的参数证明了牛奶质量概念的修订.
Matteo Mezzetti1, Matilde Maria Passamonti1, Margherita Dall'Asta1
1Dipartimento di Scienze Animali, della Nutrizione e degli Alimenti (DIANA), Facoltà di Scienze Agrarie, Alimentari e Ambientali, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy.
Foods (Basel, Switzerland)
|June 19, 2024
概括
现代牛奶质量超越了安全性和成分,包括动物福利和环境影响. 本综述探讨了优质乳制品生产的这些不断变化的标准.
科学领域:
- 乳制品科学 乳制品科学
- 食品科学 食品科学 食品科学
- 消费者科学 消费者科学
背景情况:
- 传统的牛奶质量评估侧重于卫生和成分.
- 消费者对牛奶质量的期望显著扩大.
- 新出现的因素包括动物福利,环境影响和生物活性成分.
研究的目的:
- 批判性地审查新的牛奶质量参数.
- 探索这些参数如何与现代消费者期望保持一致.
- 检查牛奶安全性,成分和生物活性特性之间的关系.
主要方法:
- 关于不断变化的牛奶质量标准的文献综述.
- 对乳制品市场消费需求变化的分析.
- 检查乳制品生产中可持续的农业实践.
主要成果:
- 牛奶质量越来越多地被整体方法定义.
- 可持续的实践对于满足高级质量标准至关重要.
- 生物活性特性有助于牛奶的感知健康益处.
结论:
- 乳制品生产必须适应消费者对整体牛奶质量的不断变化的需求.
- 整合动物福利和环境考虑是关键.
- 采用可持续的做法可以确保优质的牛奶质量,并满足未来的市场需求.
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