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Exploring the Development of China's Deep-processed Cream Industry and Product Development Strategies
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Yikai YANG1, Mengqi WANG2, Jinghua Yu2
China Dairy | 2026, (3) : 124 - 130
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China Dairy | 2026, (3): 124-130
• DAIRY INDUSTRY •
Exploring the Development of China's Deep-processed Cream Industry and Product Development Strategies
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Yikai YANG1, Mengqi WANG2, Jinghua Yu2
Affiliations
  • 1.Beijing Milkyway SCI&TECH Co., Ltd., Beijing 100029
  • 2.College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457
Published: 2026-03-25 doi: 10.12377/1671-4393.26.03.17
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This study addressed the structural contradiction in China's dairy industry between "raw milk surplus" and "dependence on imported high-end dairy products, "focusing on the deep processing of cream to explore pathways for industrial upgrading. By analyzing the current status of the industry, it was found that domestic cream production is mainly oriented toward the supply of basic raw materials, with high-end products heavily reliant on imports, and lagging behind international standards in terms of flavor and stability. The study identified three major challenges faced by the industry: outdated processing technologies, reliance on imported equipment, and a narrow processing direction with insufficient utilization of by-products. Based on consumption upgrading, health demands, and value chain theory, strategies including product innovation, technological advancement, localization of equipment, and industrial chain collaboration are proposed to promote the transition of cream from raw material output to high value-added products, thereby achieving import substitution, industrial upgrading, and overcoming key technological bottlenecks.

deep processing of cream  /  high-end dairy fat products  /  structural contradiction  /  import substitution  /  industrial chain collaboration
Yikai YANG, Mengqi WANG, Jinghua Yu. Exploring the Development of China's Deep-processed Cream Industry and Product Development Strategies[J]. China Dairy, 2026 , (3) : 124 -130 . DOI: 10.12377/1671-4393.26.03.17
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Year 2026 volume Issue 3
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doi: 10.12377/1671-4393.26.03.17
  • Online Date：2026-08-20
  • Published：2026-03-25
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Affiliations
    1.Beijing Milkyway SCI&TECH Co., Ltd., Beijing 100029
    2.College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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