Abstract: Dairy products are an indispensable food in our lives. Protein is a major component of dairy products, and changes in the protein content greatly affect the quality and taste of dairy products. Proteomics is at the core of current post-genomics and systems biology approaches. In this paper, the concept, detection methods and data analysis methods of proteomics are reviewed, with emphasis on proteomic studies of differential proteomes in casein, milk fat globule membrane protein and whey protein, which are useful to distinguish dairy products from different sources. This review provide an effective working idea for authenticity identification and quality and safety assurance of dairy products.

Key words: dairy products; proteomics; species identification

摘要： 乳制品是生活中不可或缺的食品，蛋白质是乳制品中含量较高的成分，其改变对乳制品的品质和口感有极大影响，蛋白质组学是当前后基因组学、系统生物学方法的核心技术。本文综述蛋白质组学的概念、检测方法及数据分析方法，重点介绍通过蛋白质组学研究酪蛋白、乳脂球膜蛋白和乳清蛋白中的差异蛋白质组，以此区分不同来源的乳制品，为鉴定乳制品真伪提供了有效的工作思路，保障了乳制品的质量。

关键词: 乳制品；蛋白质组学；物种鉴别