No abstract

Milk protein is a high-quality protein in human diet and a crucial source of bioactive peptides (BAPs) due to its unique nutritional and biological functions. Milk-derived BAP has been proven to be able to regulate the cardiovascular, immune, digestive and nervous systems. Recently, milk-derived BAP has a lot of attention in the area of food and biomedicine, especially Food for Special Medical Purposes (FSMPs), a novel solution to nutrition management for patients. In this article of review, the mechanisms of milkderived BAP in nutrition management are described, including mechanisms for antithrombosis, antihypertension, antibacteria, regulation of the immune system, inhibition of fat synthesis, promotion of trace element absorption, regulation of intestinal microecological environment and analgesia. Applications of milk-derived BAP in FSMP are also summarised, with the view of providing a theoretical reference for the field of FSMP on precise nutritional support.

This paper aimed to evaluate the changes in the thermal stability of goat milk, cow milk and homogenized milk under different pH conditions. The results showed that goat milk was of type B milk, and the thermal stability were positively correlated with the pH value. But cow milk was of type A milk, the most stable pH of fresh milk was 6.9, while it was 6.7 for homogenized cow milk. Compared with cow milk, the acidification of goat milk was stronger due to heat. Therefore, in the process of milk production, the germicidal heating conditions of two different milk sources should be determined according to their thermal stability.