›› 2012, Vol. 39 ›› Issue (7): 142-146.

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Advances in Antioxidative Factors of Milk

ZHANG Juan-xia1,2, SUN Peng1, YANG Yong-xin1, BU Deng-pan1, ZHOU Ling-yun1, LUO Qiu-jiang2   

  1. 1. State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193,China;
    2. Laboratory of Animal Nutrition,Xinjiang Agricultural University,Urumqi 830052,China
  • Received:2011-12-13 Online:2012-07-20 Published:2012-07-16

Abstract: Milk liqids can undergo auto-oxidation, which may lead to changes in milk quality. It is important that the antioxidants of bovine milk keep stability in the nutritional quality. This report reviews the major antioxidants and antioxidation mechanism of bovine milk. It maybe provide information for the production of higher quality milk and improve the production process.

Key words: antioxidative enzymes; milk; vitamins; lactoferrin

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