Abstract: Dairy products are rich in protein, fat, oligosaccharides, and micronutrients, and the global demand for these products is steadily increasing. However, in the processing of dairy products, there may be some problems such as adulteration with inferior milk or passing off low-quality milk products as high-quality ones. Therefore, establishing a robust method to identify the species composition of dairy products is crucial for quality supervision in the dairy industry. Omics technologies, characterized by their high throughput nature, broad applicability, and ability to accurately reflect food status, have increasingly been utilized for species identification in dairy products. This paper reviews the concepts of genomics, proteomics, and metabolomics, highlighting the current status and future prospects of these omics approaches in species identification in dairy products. The integration of multiple omics technologies will provide more reliable support for accurate, rapid, and comprehensive identification of dairy products.

Key words: species identification in dairy products; genomics; proteomics; metabolomics; multiomics

摘要： 乳制品中富含蛋白质、脂肪、低聚糖和微量营养素等，目前全球对乳制品的需求持续上升，与此同时，乳制品在加工过程中存在掺入劣质乳或以低品质乳冒充高品质乳等问题，因此，建立乳制品物种成分的鉴别方法以识别不同物种乳，对于乳制品行业的品质监管具有重要意义。组学技术由于其具有通量高、适用性广、能更准确反映食品状况等优点，在乳制品物种鉴别中的应用越来越广泛。本文概述基因组学、蛋白质组学、代谢组学的概念，重点介绍各组学在乳制品物种鉴别中的应用现状及发展前景。多组学的联合应用将为准确、快速、全面地鉴别乳制品来源提供更可靠的技术支持。

关键词: 乳制品物种鉴别；基因组学；蛋白质组学；代谢组学；多组学