乳品加工技术对乳中免疫球蛋白的影响

›› 2007, Vol. 34 ›› Issue (9): 64-66.

• 奶业专栏 • Previous Articles Next Articles

Effects of Dairy Product Processing Technology on Immunoglobulins in Milk

ZHANG Chungang1,2，WANG Jiaqi1，LIU Guanglei1，CHENG Jinbo1，BU Dengpan1，ZHOU Lingyun1, WEI Hongyang1, ZHAO Guoqi2

1. State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100094,China； 2.College of Animal Science and Technology of Yangzhou University, Yangzhou 225009,China

Received:1900-01-01 Revised:1900-01-01 Online:2007-09-20 Published:2007-09-20

Abstract

Abstract: The dairy product is nutritional and comprehensive food. It holds the extremely important status in people’s meals structure. Along with the enhancement of people’s living level, the dairy and the dairy products consumption will increase at a large scale, thus the dairy product processing industry will be the broad prospect food manufacture. This article mainly summarized the effects of dairy product processing technology on the immunoglobulins according to the domestic and foreign research. It could provide the certain references for better functional dairy product processing and the maintenance the immunoglobulins in milk.

Key words: milk; immunoglobulins; heat stability; high pressure; drying

CLC Number:

S879.1

ZHANG Chungang;WANG Jiaqi;LIU Guanglei;CHENG Jinbo;BU Dengpan;ZHOU Lingyun;WEI Hongyang;ZHAO Guoqi. Effects of Dairy Product Processing Technology on Immunoglobulins in Milk [J]. , 2007, 34(9): 64-66.

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