[目的] 研究牛奶从原料乳到成品乳的不同加工阶段中游离脂肪酸（FFA）含量的变化。[方法] 将某品牌公司600 份原料乳和成品乳的乳脂肪、蛋白质、FFA含量数据,按照季节和生产加工阶段（原料乳到成品乳）分组,进行单因素方差分析。[结果] 季节对牛奶中FFA含量影响差异显著（P<0.05）,原料乳（春）中FFA含量显著高于原料乳（秋）;不同生产加工阶段牛奶中FFA平均含量变化显著,从原料乳到成品乳总体呈上升趋势,原料乳最低,其次为19罐装奶（巴氏杀菌工艺）,成品乳最高;原料乳与成品乳FFA含量显著变化的同时,乳脂肪含量变化幅度小,差异不显著（P<0.05）,蛋白质含量原料乳（春）与成品乳差异不显著,与原料乳（秋）差异显著（P<0.05）。[结论] 牛奶从原料乳到成品乳的不同加工阶段游离脂肪酸发生变化,建议进一步确定牛奶中FFA的种类和阈值范围,实现对其含量的精细化管理,推动乳品工业向更高品质、更健康方向发展。

[Objective] To study the changes of free fatty acid content in raw milk at different processing stages from raw milk to finished milk. [Method] The data of fat,protein and free fatty acid content of 600 raw milk and finished milk of a brand company were grouped according to the season and production and processing stage（raw milk to finished milk）,and the one-way ANOVA was performed. [Result] The season had a significant difference on the content of free fatty acids （FFA） in milk（P<0.05）,and the content of free fatty acid in spring raw milk was significantly higher than that in autumn raw milk. The average content of free fatty acid at different production and processing stages changed significantly,from raw milk to finished milk,the raw milk was the lowest,followed by 19 canned milk（pasteurization process）,and finished milk was the highest. While the free fatty acid content of raw milk and finished milk changed significantly,the fat content changed slightly and the difference was not significant（P<0.05）.The difference in protein content between the raw milk collected in spring and finished milk,but the difference was significant between the raw milk collected in spring and the raw milk collected in autumn（P<0.05）. [Conclusion] The free fatty acids (FFA) in milk undergo changes during different processing stages from raw milk to finished milk. Therefore, it is suggested to further determine the types and threshold range of FFA in milk to achieve fine-tuned management of its content, thereby driving the dairy industry towards higher quality and healthier development.