要 点：
确定了放牧或圈养干草饲喂山羊的血脂组成分。
放牧山羊奶中磷脂含量最高。
巴氏杀菌和发酵对磷脂含量影响不大。
处理组之间，磷脂成分对巴氏灭菌的敏感性各不相同。
加工过程中，多不饱和脂肪酸的组成显著改变。
以色列耶路撒冷希伯来大学的NuritArgov-Argaman、Oren Hadaya和Chen Raz以及以色列Ramat Hanadiv自然公园的Tzach Glasser和以色列农业研究中心的Hussein Muklada、Serge Yan Landau等人评估了加工方式（巴氏灭菌和酸奶制造）对两种饲喂方法（灌木林地放牧或圈养干草饲喂）养殖的山羊所产奶中某些有益健康的脂质组成分的影响。放牧山羊奶中脂肪和蛋白质含量较高，而尿素的含量较低。脂肪酸成分（饱和脂肪酸除外）受到饲料管理和羊奶加工方式的影响。圈养山羊奶的磷脂含量较低，加工方式影响不大。通过巴氏灭菌降低了磷脂与甘油三酸酯的比率。处理组之间，磷脂成分对巴氏灭菌的敏感性各不相同。巴氏灭菌后鞘磷脂的占比增加，但对酸奶发酵没有反应。这些结果可用于调节乳制品中促进健康的脂肪。
Abstract
Lipidome changes, with a focus on phospholipids, due to feeding systems and processing in goat milk
Nurit Argov-Argaman, Tzach Glasser, Hussein Muklada, Oren Hadaya, Ronit Mesilati-Stahy, Chen Raz, Serge Yan Landau
We evaluated the effects of processing - pasteurization and yoghurt manufacturing - on some health-promoting lipidome components in milk from two feeding treatments – brushland grazing or hay-feeding in confinement - in dairy goats. The contents of fat and protein were higher, and of urea, lower, in grazing goats. Fatty acid composition - at the exception of saturated fatty acids - was affected by dietary management and milk processing. Phospholipid contents was lower in confined goats, with little effect for processing. The phospholipid-to-triglyceride ratio was decreased by pasteurization. Sensitivity to pasteurization of phospholipid composition differed between feeding treatments. The percentage of sphingomyelin increased following pasteurization, with no response for fermentation to yoghurt. These results can be exploited to modulate health-promoting fats in dairy products.
该文章《Lipidome changes, with a focus on phospholipids, due to feeding systems and processing in goat milk》将于《Food Chemistry》2021年03月出版。
为进一步促进动物源食品科学的发展，带动产业的技术创新，更好的保障人类身体健康和提高生活品质，北京食品科学研究院和中国食品杂志社在成功召开“2019年动物源食品科学与人类健康国际研讨会（宁波）”的基础上，将与青海大学农牧学院于2020年10月22-23日在西宁共同举办“2020年动物源食品科学与人类健康国际研讨会”。研讨会将就肉、水产、禽蛋、乳制品等动物源食品科学基础研究、现代化加工技术，贮藏、保鲜及运输，质量安全与检测技术，营养及风味成分分析，副产物综合利用，法律、法规及发展政策等方面的重大理论研究展开深入探讨，交流和借鉴国外经验，为广大食品科研工作者和生产者提供新的思路，指明发展方向。
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