Milk is a nutritionally complete natural food,rich in a variety of essential nutrients such as proteins,fats,carbohydrates,vitamins,and minerals,while also containing multiple natural active ingredients with physiological regulatory functions. This paper systematically reviewed the biological functions and health effects of key natural active components in milk—including conjugated linoleic acid （CLA）,α-linolenic acid （ALA）,eicosapentaenoic acid （EPA）,docosahexaenoic acid （DHA）,lactoferrin,and immunoglobulins—and emphasizes the impact of factors such as feeding methods,diet composition,seasonal variations,parity,and lactation stage on their content. The aim is to provide a theoretical basis for scientific milk consumption and the development of high-value-added dairy products.

milk  /  conjugated linoleic acid（CLA）  /  α-linolenic acid（ALA）  /  docosahexaenoic acid（DHA）  /  eicosapentaenoic acid（EPA）  /  lactoferrin  /  immunoglobulin