水牛奶加工工艺及其产品的最新研究进展OA

Water buffalo milk,as the world's second-largest source of dairy products,has garnered significant attention due to its high fat content,high protein content,and unique flavor.This article reviews the research progress in water buffalo milk processing technology and its products.In terms of processing technology,updates in thermal and non-thermal processing techniques have contributed to the retention of nutrients;microfiltration technology has enabled efficient separation of milk fat globules and casein;and fermentation processes have improved product functional characteristics through the regulation of probiotics.Additionally,buffalo milk products such as cheese,yogurt,and cream exhibit superior nutritional attributes and sensory qualities compared to cow's milk products.However,powdered milk products face challenges such as poor solubility and high viscosity during processing.Future research should focus on deepening the study of processing technology combinations,clarifying the relationship between processing and component changes,and developing functional products to promote the sustainable development of the buffalo milk industry.