Abstract: As a representative healthy food, dairy products have always been favored by consumers. The nutritional and health properties of dairy products can be improved by incorporating cereals, not only enhancing the popularity of dairy products for consumption as staple foods and the development of functional dairy products, but also promoting the diversified and healthy development of the dairy processing industry. This article reviews the application of cereals in dairy products with a focus on technical aspects, the stability of dairy products containing cereals, the impact of cereal ingredients and processing conditions on the product quality, structural system and processing properties, and it summarizes the past and present status of research on dairy products containing cereals. This review hopes to provide detailed information to promote the development of dairy products containing cereals and to popularize their consumption as staple foods.

Key words: cereal-incorporated dairy products; consumption as staple food; emulsion stability; processing characteristics

摘要： 乳制品作为健康食品的代表，一直受到消费者的青睐。以谷物为基料开发乳制品，赋予乳制品新的营养和 保健内涵，不但实现了乳制品的功能化、主食化及普及化，同时也推动了乳品加工产业的多元化健康发展。本文从 谷物在乳制品中的应用情况和技术特点、谷物乳制品的稳定性、谷物原料和加工工艺对产品品质、结构体系和加工 学特性的影响以及近年来谷物乳制品研究现状与进展等方面进行阐述，为促进谷物乳制品的良性发展、推动谷物乳 制品的主食化及食用常态化提供较为详尽的参考信息。

关键词: 谷物乳制品；主食化；乳液稳定性；加工学特性