牛乳中异味的产生机理与系统性管控策略研究与应用

doi:10.12377/1671-4393.25.11.11

摘要/Abstract

摘要： 牛乳是营养丰富的天然饮品,其风味直接影响消费者接受度与产品市场价值。从牧场到餐桌的全产业链中,牛乳易受多种因素影响产生不良异味,导致严重降低产品品质,同时阻碍乳制品行业高质量发展。本文系统分析牛乳异味的主要类型、关键影响因素及生物化学机理,并在此基础上,进一步探讨牧场端系统管控方法,涵盖奶牛健康管理、饲料营养搭配、挤奶卫生保障、环境条件控制等方面,提出精准可行的技术方案。同时,结合“优质乳工程”核心思路,阐述牛乳风味品质从“安全”向“优质”的升级路径,为乳品行业提供理论参考与实践指引,助力优质乳风味品质提升。

关键词: 优质乳, 异味, 产生机理, 管控方法, 升级路径

Abstract: Bovine milk is a nutrient-rich natural beverage,and its flavor directly influences consumers' acceptance and the market value of the product. Throughout the entire industrial chain from the pasture to the dining table,bovine milk is prone to developing unpleasant odors due to various factors,which significantly reduces product quality and simultaneously hinders the high-quality development of the dairy industry. This paper systematically analyzed the main types,key influencing factors and biochemical mechanisms of milk odor. On this basis,it further explored the systematic control methods at the pasture end,covering aspects such as dairy cow health management,feed nutrition matching,milking hygiene assurance,and proposes precise and feasible technical solutions. Meanwhile,in combination with the core concept of the “China Excellent Milk Project”,this paper expounded the path for upgrading the flavor and quality of bovine milk from “safety” to “quality”,providing theoretical references and practical guidance for the dairy industry and contributing to the improvement of the flavor quality of high-quality milk.

Key words: high-quality milk, off odor, formation mechanism, control methods, upgrade path

陈绮萍, 吴炜俊, 李颂群, 范存斐, 吴泽鹏, 孙克龙, 张金玉, 高方阳, 刘兰凤, 黄海, 张婉莹. 牛乳中异味的产生机理与系统性管控策略研究与应用[J]. 中国乳业, 2025, 0(11): 92-102.

CHEN Qiping, WU Weijun, LI Songqun, FAN Cunfei, WU Zepeng, SUN Kelong, ZHANG Jinyu, GAO Fangyang, LIU Lanfeng, HUANG Hai, ZHANG Wanying. Study and Application of the Formation Mechanism and Systematic Control Strategies for Off-flavors in Bovine Milk[J]. China Dairy, 2025, 0(11): 92-102.

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