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.

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.