为对比探究以不同羊奶粉为原料制成的酸奶的感官特性、理化性质和挥发性风味物质成分的差异，评价了绵羊及山羊酸奶的感官特性、蛋白质含量、脂肪含量、总固体含量、酸度、持水力、悬浮稳定性及挥发性风味成分。结果表明，山羊酸奶的蛋白质含量（3.15%）和脂肪含量（3.92%）均高于绵羊酸奶（蛋白质含量3.02%和脂肪含量3.50%），贮藏稳定性显著优于绵羊酸奶（P < 0.05）。绵羊酸奶中的挥发性酯类（1.86%）和醛类（12.38%）含量高，含有4-甲基-2-己酮等独特的呈味物质，使其奶香味较浓，风味（16.8分）和口感（23.5分）的接受度显著高于山羊酸奶（14.7分，15.2分）（P < 0.05）。因此，山羊酸奶在营养与稳定性上具有优势，但同时绵羊酸奶在羊酸奶风味的研究上也具有一定潜力。
To compare and explore the sensory properties, physical and chemical properties and volatile flavor components of yogurt made from different goat milk powders, we evaluated the sensory properties, protein content, fat content, total solid content, acidity, water holding capacity, suspension stability and volatile flavor components in sheep and goat yogurt. The results showed that the protein (3.15%) and fat content (3.92%) in goat yogurt were higher than in sheep yogurt (3.02%, 3.50%) with better storage stability (P < 0.05). Meanwhile, sheep yogurt contained high contents of volatile lipids (1.86%), aldehydes (12.38%) and unique flavor substances such as 4-Methyl-2-hexanone, which made the milk flavor stronger, and its flavor (16.8) and taste (23.5) acceptance were significantly higher than that of goat yogurt (14.7, 15.2) (P < 0.05). Therefore, goat yogurt possesses advantages in terms of nutrition and stability, but sheep yogurt presents good potential for the research on yogurt flavor.