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结果表明，奶豆腐和酸奶中蛋白质含量较高，尤以奶豆腐中含量最高，平均为６６．０９％，是人体补充蛋白质的良好食物；奶皮子和稀奶油富含脂肪，分别为５５．６０％和８３．３９％，是人体补充必需脂肪酸的理想食品；奶豆腐、酸奶和奶皮子中的Ｃａ、Ｐ、Ｆｅ、Ｚｎ含量均较高，是老人、婴幼儿补充Ｃａ、Ｐ、Ｆｅ、Ｚｎ的良好食品。可见，４种传统乳制品特点各异，均是营养价值很高的食品，具有十分重要的开发和推广价值。
The results showed that the content of protein in milk tofu and yoghurt was the highest, especially in milk tofu, with an average of 66.09%, which was a good food for the human body to replenish protein. The milk skins and cream were rich in fat, 55.60 % And 83.39%, respectively. It is the ideal food for human body to supplement essential fatty acids. The contents of Ca, P, Fe and Zn in milk tofu, Good food. Visible, 4 kinds of traditional dairy products have different characteristics, are high nutritional value of food, has a very important development and promotion of value.