牦牛乳及其风味物质研究进展

牦牛主要分布于我国青藏高原及其周边地区，其特殊的生存环境使牦牛乳与普通牛乳相比，在营养价值、风味物质等方面具有独特性，使其受到越来越多的消费者关注。本文从牦牛乳商业化的产业链角度出发，对牦牛乳年产奶量及影响因素、营养成分、风味物质以及风味物质的浓缩和鉴定方面进行总结，旨在为进一步开发利用生鲜牦牛乳作为高品质商业无菌乳提供参考。

Research Progress on Yak Milk and Its Flavor Substances

The yak is a species mainly distributed in and around the Qinghai-Tibet Plateau in China, and its special living environment makes yak milk unique in terms of nutritional value and flavor substances compared to cow’s milk, so that more and more consumers pay attention to yak milk. This paper summarizes the annual milk yield of yaks and the factors influencing it, and the nutritional composition, flavor substances, and flavor substance concentration and identification of yak milk from the perspective of the industrial chain of yak milk commercialization. This review can help to develop and utilize raw yak milk as high-quality commercial aseptic milk.