Bovine milk is a nutrient-rich natural beverage,and its flavor directly influences consumers' acceptance and the market value of the product. Throughout the entire industrial chain from the pasture to the dining table,bovine milk is prone to developing unpleasant odors due to various factors,which significantly reduces product quality and simultaneously hinders the high-quality development of the dairy industry. This paper systematically analyzed the main types,key influencing factors and biochemical mechanisms of milk odor. On this basis,it further explored the systematic control methods at the pasture end,covering aspects such as dairy cow health management,feed nutrition matching,milking hygiene assurance,and proposes precise and feasible technical solutions. Meanwhile,in combination with the core concept of the “China Excellent Milk Project”,this paper expounded the path for upgrading the flavor and quality of bovine milk from “safety” to “quality”,providing theoretical references and practical guidance for the dairy industry and contributing to the improvement of the flavor quality of high-quality milk.

high-quality milk  /  off odor  /  formation mechanism  /  control methods  /  upgrade path