发酵驴乳的研究现状及展望

doi:10.12377/1671-4393.23.05.18

Abstract

Abstract: Donkey milk is a characteristic milk with rich nutrients,which is similar to breast milk. The nutritional value,flavor,taste and biological activity of donkey milk were further improved after fermentation. Research on fermented donkey milk has become a hot topic in recent years. This paper mainly summarized and discussed the nutrition and health,fermentability of donkey milk,the improvement of flavor,prebiotic properties,processing technology and functional characteristics of fermented donkey dairy products. The development prospect of fermented donkey dairy products was prospected to provide theoretical basis for its product development and research.

Key words: donkey milk, fermented donkey milk, nutrition and health care, process technology, function characteristics, present situation

LIU Fei, WEI Jian, JIANG Lei, DING Zhenzhen, ZHANG Tian, WU Jiangchao. Research Status and Prospect of Fermented Donkey Milk[J].China Dairy, 2023, 0(5): 87-92.

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Research Status and Prospect of Fermented Donkey Milk

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