Dairy industry in China is facing new challenge and opportunity.As the nearly most perfect food for human being,milk has scientific and social properties. The scientific property is excellent milk product;the social property is all-people milk. The latter will play a key role in public health,food security and agricultural sustainable development.

[Objective] This study aimed to evaluate the dynamic effects of direct and indirect sterilization processes on the content and composition of free monosaccharides in bovine milk,addressing the current research gap in comparing these two heating methods.[Method] The contents of arabinose,galactose,mannose,ribose,xylose,glucose,and fucose were quantitatively analyzed using liquid chromatography-mass spectrometry （LC-MS）. Statistical evaluation was performed via one-way ANOVA,Tukey's post-hoc test,principal component analysis （PCA）,and hierarchical clustering for multivariate analysis.[Result] Heat treatment significantly altered the monosaccharide profile：the contents of galactose,mannose,ribose,and fucose decreased in a dose-dependent manner with increasing temperature （all p<0.01）. Glucose content increased significantly by 75.0% [（37 182.40±1 063.18）ng/mL] at 75 ℃ but decreased by approximately 8.2% and 7.3% at 122 ℃ and 130 ℃,respectively. Hierarchical clustering analysis further confirmed the dominant role of temperature in regulating monosaccharides,showing higher similarity between the 130 ℃ and 75 ℃ groups,while the 122 ℃ group was distinctly separated. This indicates that short-time high-temperature treatment can inhibit the accumulation of early Maillard reaction products and reduce excessive degradation of heat-sensitive monosaccharides.[Conclusion] This study was the first to reveal the effects of direct and indirect sterilization processes on the free monosaccharide content in raw bovine milk. It provided new experimental data for understanding the mechanisms of lactose degradation and monosaccharide transformation during thermal processing and offers a scientific basis for optimizing dairy processing technologies.

[Objective] This study aimed to investigate the effects of heat treatment intensity on the content and composition of short-chain fatty acids （SCFAs） in milk.[Method] Using raw milk from the same batch subjected to indirect heat treatments （75 °C/15 s,122 °C/4 s,137 °C/4 s） and direct heat treatment （130 °C/0.5 s）,the contents of SCFAs and free short-chain fatty acids Free short-chain fatty acids （FSCFAs） were determined by gas chromatography-mass spectrometry （GC-MS）,and differential analysis was performed.[Result] Both direct and indirect heat treatments led to unavoidable losses in total short-chain fatty acids （TSCFAs） and total free short-chain fatty acids （TFSCFAs） in raw milk. At the FSCFAs level,heat treatment alters the proportions of each FSCFAs,especially C2:0,C3:0 and C5:0,which may serve as potential markers for differentiating raw milk from heat-treated milk.[Conclusion] This study reveals the variation patterns of SCFAs and FSCFAs in milk under different heat treatment conditions,enriches the research data on the impact of heat treatment intensity on short-chain fatty acids in milk,and provides a reference for dairy quality evaluation and safety control.

Milk is the food that is closest to perfection for human beings. Milk not only contains a wide variety of immune substances,but also contains easily digestible nutrients such as casein,bioactive substances such as insulin-like growth factors,and water accounting for more than 87% of milk mass. Milk can enhance the immune function of the human body,quickly supplement the energy,protein and other nutrients required by the human body,promote infant growth and reduce the "three high" indicators,and provide hydration substrate for the body's physiological activities. In addition,many active substances such as exosomes in milk have a wide range of biomedical applications. In this paper,the immunity,nutrition,activity and hydration of milk were reviewed in order to provide reference for better understanding and use of milk and further development of high-quality active milk and dairy products.

[Objective] This study systematically investigated the effects of different heat treatment conditions on milk flavor and the degree of the Maillard reaction. [Method] Raw milk,10 indirect sterilization processes （including three holding times：2 s,15 s,30 min and ten temperatures：63~135 °C）,and a direct sterilization process （130 °C/0.5 s） were established. The effects of heat treatment intensity on dairy product quality were comprehensively evaluated using electronic nose flavor analysis,furosine,and lactulose content determination. [Result] The electronic nose effectively distinguished the flavor profiles of different heat treatment groups. The direct sterilization process showed significant flavor differences compared to other groups. Notable flavor differences were also observed between the （72~90 °C）/15 s and （95~122 °C）/15 s indirect sterilization processes,with the main volatile differential compounds being sulfides,aromatic components,and nitrogen oxides. The contents of furosine and lactulose increased with rising temperature,showing a sharp rise particularly at 135 °C/15 s,indicating severe heat damage. In contrast,the direct sterilization process （130 °C/0.5 s） effectively inhibited the formation of Maillard reaction products,with furosine and lactulose contents falling between those of the 90~95 °C/15 s and 72~80 °C/15 s processes,respectively. [Conclusion] The direct sterilization process achieves sterilization and extends shelf life while significantly controlling heat damage and retaining favorable flavor,making it suitable for producing high-quality UHT milk. Low-temperature indirect sterilization processes,with low thermal load and minimal flavor changes,are suitable for pasteurized milk. Medium-temperature processes are applicable for extended shelf life （ESL） dairy products. This research provides a theoretical basis and technical support for optimizing dairy heat treatment processes to balance sterilization effectiveness with flavor quality.

The China Excellent Milk Project was proposed by the Milk Research Team of Institute of Animal Science of Chinese Academy of Agricultural Sciences and authorized by the Ministry of Agriculture of the PRC for implementation,which aimed at promoting the transformation of China dairy industry through the construction of a standardized industrial chain. The study systematically compared the core frameworks and standards of China Excellent Milk Project,the U.S. Grade“A”Pasteurized Milk Ordinance and dairy legislation in the European Union. By the analysis of the legislation and comparison of key parameter requirements,it was found that while the European and American systems prioritized safety,China Excellent Milk Project not only balanced both dairy nutrition and safety through raw milk grading and processes standardization,but also pioneered quantitative standards for active nutrients,promoting the upgrade of milk to freshness. The results demonstrated that the China Excellent Milk Project,characterized by its international advanced-level requirements and standardized active nutrients,has promoted the upgrading of dairy industry in China.

[Objective] This study explored using miniaturized near-infrared （NIR） spectroscopy to detect Holstein milk adulteration in specialty milks. [Method] Spectral data of camel,yak,buffalo,goat milk,and their adulterated samples with Holstein milk were collected via miniaturized transmissive and reflective NIR spectrometers. Then,quantitative models were built with partial least squares regression,while qualitative models were developed using support vector machine （SVM） and linear discriminant analysis （LDA）. [Result] Quantitative models showed good predictive ability. Transmissive predictive models achieved a coefficient of determination（R²） of 0.78~0.99 and a root mean square error （RMSE） of 2.31~13.68,while reflective ones got 0.89~0.98 and 4.68~9.77,respectively. In qualitative analysis,SVM outperformed LDA in classification. Transmissive-spectrum SVM reached 90.91%~100.00% accuracy,and reflective-spectrum SVM 80.00%~100.00%. [Conclusion] This study indicated that miniaturized NIR spectrometers,as fast and convenient detection tools,hold great application potential. The devices enable on-site and real-time detection of milk adulteration,offering strong technical support for dairy quality control and market regulation.

[Objective] To address the loss of heat-sensitive active components during dairy processing,a "Native Temperature-controlled Active Freshness-locking Technology" was developed to maximize the retention of active ingredients in dairy products.[Method] A comparative analysis was conducted between conventional processing （80 °C pasteurization + 90 °C concentration） and the Native Temperature-controlled Active Freshness-locking Technology （72 °C pasteurization +75 °C concentration）. The changes in active components,including immunoglobulins,α-lactalbumin,β-lactoglobulin,lactoferrin,β-casein,lactoperoxidase,and alkaline phosphatase,were systematically evaluated.[Result] The new technology significantly improved the retention of lactoferrin and immunoglobulins. The content of both components in pasteurized milk was 1.38 times higher than that in conventional processing,while the immunoglobulin content in milk powder reached three times that of conventional processing. The retention rate of lactoferrin was approximately 35%,and lactoperoxidase retention in milk powder was about 5%. The alkaline phosphatase activity met the high-quality milk standard （≤350 mU/L）. The contents of α-lactalbumin,β-lactoglobulin,and β-casein were unaffected by the processing technology.[Conclusion] The Native Temperature-controlled Active Freshness-locking Technology effectively preserves heat-sensitive active components while meeting food safety requirements,providing a feasible technical approach for the production of high-activity dairy products.

As the significance of dairy diversity and nutritive value garners increased attention,research into bovine milk,camel milk,and donkey milk has progressed with depth. The nutritional profile and characteristic constituents of dairy products are pivotal metrics for dairy quality assessment. This comprehensive review elucidated the distinct nutritional attributes and health implications of bovine milk,camel milk,and donkey milk,examining the proteins,lipids,mineral and vitamin compositions,and bioactive components. Furthermore,it explored the nexus between the characteristic constituents of milk,mechanisms of biological evolution,environmental adaptability,and their potential beneficial effects on the growth and development of offspring. This investigation furnished the dairy sector with novel theoretical insights and holds substantial significance for the innovation of dairy products with enhanced nutritional and functional profiles.

Mare's milk is a natural dairy product with nutritional components highly similar to human breast milk. It has attracted much attention due to its low allergenicity,high digestibility,and rich bioactive substances. This paper systematically reviewed the lactation patterns of mares,the basic nutritional components of mare's milk （such as protein,fat,lactose,minerals,and vitamins）,its active components（such as lactoferrin,lysozyme, and milk fat globule membrane proteins）,and their functional characteristics. Research showed that the ratio of casein to whey protein in mare's milk is close to that in human milk,and it has low allergenicity. 773 functional proteins have been identified in the milk fat globule membrane of mare's milk,which are closely related to immune regulation and cell metabolism. Fermentation technology can significantly enhance the nutritional value of mare's milk,reducing lactose content and generating metabolites such as antimicrobial peptides and organic acids,endowing it with functions such as regulating blood lipids and enhancing immunity. This paper also explored the development potential of derivative products such as acid mare's milk and mare's milk powder. In the future,it is necessary to strengthen the analysis of the mechanism of action of active components in mare's milk, optimize standardized production and processing technologies,and promote its development from a regional ethnic food to a high-value functional food industry,providing support for the development of China's characteristic dairy resources.

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.

With economic development and the improvement of public health awareness,consumers' demands for the quality and freshness of high-quality milk are increasing day by day. Timeliness is a key indicator for measuring the time span required for high-quality milk to travel from raw milk to the consumer end. Its length directly affects product quality,market performance and the competitiveness of dairy enterprises. Based on the practical experience of dairy enterprises and scientific analysis,this paper dissected the correlation mechanism between their aging and quality,revealed the impacts of microbial proliferation and changes in dairy product components,and explored the dairy product quality prediction methods based on kinetic models. Furthermore,it looked forward to the industry's future research and practice in directions such as extreme timeliness,intelligent traceability,precise prediction and sustainable development. This study aims to provide a solid theoretical basis and practical reference for quality upgrade,supply chain optimization and consumer education in the dairy industry.

With the deep implementation of the “Healthy China”strategy,improving national health has become a crucial objective for national development. Dairy products,with their rich nutritional value,play a pivotal role in optimizing dietary structure and enhancing physical fitness. However,China’s dairy consumption level remains significantly below international standards,facing challenges such as insufficient awareness and lack of consumption habits,which constrains both dairy industry development and national health improvement. Exploring effective promotional pathways and platforms has become crucial for addressing this predicament. University students,as a group with abundant knowledge reserves,active thinking,and strong social responsibility,possess unique advantages in dairy consumption promotion. Based on an in-depth analysis of the current status and challenges of dairy consumption,this study systematically evaluated the effectiveness of existing promotional measures,focuses on exploring the unique role of university students in dairy science communication,and subsequently proposed targeted optimization strategies for campus promotion. Based on this analysis,constructing a systematic promotional framework through educational integration,practical activities,university-industry cooperation,and policy support can not only promote the popularization of dairy consumption but also contribute to the construction of Healthy China.

With the transformation and upgrading of China’s dairy industry, the demand for talents with interdisciplinary literacy and practical innovation capabilities has become increasingly prominent. Nanjing Agricultural University has focused on the mechanism of interdisciplinary collaborative education, establishing a “Five-in-One” training model for innovative talent in dairy practice, centered on the integration of industry and education, platform empowerment, project-driven approaches, competition-based learning, and resource sharing. This model enhances interdisciplinary collaboration by optimizing the interdisciplinary curriculum system, deepening school-enterprise cooperation, implementing research project practices, guiding subject competitions, and sharing quality resources. It effectively breaks down disciplinary barriers, strengthens the integration of theory and practice, and significantly improves students’ interdisciplinary collaborative capabilities, practical innovation abilities, and professional qualities. Practice demonstrates that this model has successfully bridged the gap between dairy talent development and industry demands, providing a replicable innovative paradigm for high-level talent cultivation in agriculture-related fields.

[Objective] This study aimed at improving the accuracy of the discontinuous pH measurement in the determination of acidification activity by modeling fitting based on the modified Gompertz model.[Method] The model operated based on four key parameters：the lag phase time（λ）,maximal rate of pH decrease with time（μ）,initial pH（pH0）,and final pH（pH∞）. Based on the results of discontinuous pH measurement,the four parameters were identified by using nonlinear least square method,and then the acidification activity was determined by bisection method. The optimization was verified based on results of continuous pH measurement.[Result] The determination coefficient（R²）was 0.9988,root-mean-square error（RMSE）was 0.03,which showed that the model gave good fits of the data. The model decreased the relative error of discontinuous pH measurement from 10.62% to 2.21%.[Conclusion] The model can improved the accuracy of discontinuous pH measurement,however,the modified Gompertz model had limitations in providing other fermentation kinetic parameters due to the complicated biochemistry reation in actual fermentation process.

As a core dairy production region in China,Inner Mongolia ranks among the top in the country in terms of dairy product output and market competitiveness. However,the expansion of the industrial scale has also brought challenges to quality and safety supervision. This paper systematically analyzed the current state of the dairy product regulatory system in Inner Mongolia,including the government-led whole-chain regulatory framework,the collaborative participation of third-party testing institutions,and the preliminary establishment of an accountability mechanism. It also pointed out existing problems,such as structural contradictions in government supervision,the developmental difficulties faced by third-party testing institutions,and systemic deficiencies in the accountability mechanism. In response to these issues,this paper proposed optimization paths,including strengthening the synergistic effectiveness of government supervision,promoting the quality and efficiency enhancement of third-party testing institutions,and improving the accountability mechanism and standard systems. The aim was to provide references for building a more efficient,precise,and resilient regulatory system for Inner Mongolia's dairy industry,thereby supporting the achievement of high-quality development in the dairy product sector.

[Objective] The CHARM EPIC-PLUS commercial sterility detection system is a rapid microbial detection system based on the principle of adenosine triphosphate（ATP）bioluminescence. This system evaluates the microbial activity in samples by detecting the ATP content,achieving efficient determination of commercial sterility status. This study aims to verify the sensitivity and accuracy of the system in detection of milk beverages and improve the delivery time of the products.[Method] Bacillus subtilis,Escherichia coli and Saccharomyces cerevisiae were added to milk beverage. After incubation at（36±1）℃ for 48 hours,The CHARM EPIC-PLUS commercial sterility detection system and traditional national standard plate counting method were used for detection. After incubation at（36±1）℃ for 7 days simultaneously,the CHARM EPIC-PLUS commercial sterility detection system and the commercial sterility national standard method were used for detection, and the results were compared and analyzed.[Result] The results of the CHARM EPIC-PLUS commercial sterility detection system were highly consistent with the detection results of the commercial sterility national standard detection method. Moreover,compared with the 7-day detection cycle of the traditional commercial sterility national standard detection method,the CHARM EPIC-PLUS commercial sterility detection system significantly shortened the detection time to 48 hours.[Conclusion] The detection results of the CHARM EPIC-PLUS commercial sterility detection system were in good consistency with the national standard detection method of commercial sterility. It is an efficient,accurate detection method with broad application prospects.

[Objective] This study aimed to optimize the detection method for determining moisture content in liquid milk,addressing the issues of long detection time and high energy consumption associated with the first method of "GB 5009.3—2016 National Food Safety Standard—Determination of Moisture in Foods," so as to improve detection efficiency and reduce energy consumption. [Method] By systematically optimizing key parameters such as sample weighing amount,stirring frequency during water bath,and the temperature and duration of the air drying oven,an improved direct drying method was established. Under the premise of ensuring accuracy,the optimal sample weighing range was determined to be 5~6 g,the drying temperature was set at 102 °C,and the drying time was set at（2 + 0.5）h. The reliability of the method was verified through precision comparison with the national standard method. [Result] The optimized method meets the precision requirements of the first method of GB 5009.3—2016,with detection results showing good consistency. Additionally,the single detection time was shortened by 2.5 hours,saving 7.5 kW of electricity,significantly improving detection efficiency and reducing energy consumption. [Conclusion] The proposed optimized method ensures detection accuracy while offering advantages of energy savings and high efficiency,making it suitable for rapid detection of moisture content in liquid milk and demonstrating good potential for widespread application.

Standardized cleaning and disinfection management of milking equipment in large-scale dairy farms is a crucial link in ensuring dairy product safety,controlling the spread of herd diseases,and extending equipment service life. Common issues in the current cleaning and disinfection processes—such as improper water temperature control,deviations in cleaning procedures,flaws in disinfection protocols,and inadequate monitoring systems—significantly compromise the hygiene quality of raw milk and operational efficiency.This paper systematically proposed management strategies including equipment upgrades,process standardization, hierarchical disinfection,and intelligent monitoring. Specific measures involve the introduction of frequency conversion constant-temperature equipment to accurately maintain alkaline washing water at 80~85 ℃,the deployment of instant heating modules for pre-rinsing at 35~45 ℃,the application of automated PLC control systems to strictly enforce multi-stage cleaning procedures,and the establishment of a three-tier differentiated disinfection mechanism （teat dipping, equipment surfaces, personnel passages）,integrated with IoT sensors for real-time monitoring of key parameters. Practical results demonstrate that these measures can significantly reduce total bacterial count by 91.3%,decrease equipment wear by 32%,and increase cleaning compliance rate to 98%,effectively controlling the risk of mastitis and providing reliable technical and managerial support for reducing operational costs and improving milk quality.

Intermediate verification,as a key link in the quality management of instruments and equipment,is an important means to ensure the accuracy and reliability of test results. Focusing on the particularity of instruments and equipment in the dairy testing field,this paper explored in depth the importance,implementation methods,and key points of intermediate verification. By elaborating on the core role of intermediate verification in ensuring the accuracy of data such as dairy nutritional component detection,pollutant screening,and microbial limit determination,analyzing its differences and connections with calibration and verification,and combining practical cases of commonly used instruments in dairy testing laboratories （such as high-performance liquid chromatographs,gas chromatographs,microbial incubators,etc.）,this paper summarized the targeted implementation process and common problem solutions of intermediate verification. The aim was to provide theoretical and practical guidance for the scientific and standardized implementation of intermediate verification of instruments and equipment in the dairy industry,and help laboratories improve their quality management level and dairy quality and safety control capabilities.