This paper took Feihe,a well-known infant formula milk powder enterprise in China,as a case study and employed SWOT analysis to explore the internal strengths and weaknesses,as well as external opportunities and threats of Feihe’s infant formula milk powder. The study found that Feihe had significant advantages in product quality,technological achievements,and R & D innovation,but also faced disadvantages such as consumer confidence affected by historical events and a single product structure. In response to the current situation,this paper proposed a series of innovative marketing strategies,including enhancing product quality,implementing multi-channel and digital marketing strategies,building and strengthening brand image,and improving consumer experience. By implementing these strategies,it was expected that Feihe can consolidate its leading position in the fiercely competitive infant formula milk powder market and make a positive contribution to the overall development of China’s infant formula milk powder industry.

With the development of the Chinese economy and the improvement of the living standards of the residents,the demand for dairy products is increasing,and the development of dairy industry has a significant role in promoting regional economy. The analysis of the competitiveness of dairy industry will help to meet the demand of domestic consumers for high-quality and diversified dairy products,promote the upgrading of the dairy industry chain,and stimulate enterprises to carry out technological innovation and product research and development,to promote the overall technological progress and industrial upgrading of dairy industry.Taking the new dairy industry as an example,this paper analyzed its current management situation and the existing practical difficulties,the paper also put forward some targeted optimization strategies,such as strengthening the construction of brand influence,improving the self-sufficient rate of raw milk in the upper pastures,and optimizing the management cost control of enterprises,which will help the dairy industry to better meet the needs of domestic and foreign markets,to achieve high-quality development of enterprises for national health and economic development to make greater contributions.

This study, against the backdrop of the dairy industry development in China's western region, selected Tianrun Dairy as an example to analyze its growth path and strategic measures under the geographical advantages, policy support, and increasing market demand, focusing on the discussion of the experience in brand building, quality, technological innovation, and market expansion. The case analysis method was adopted to sort out the development model of Tianrun Dairy, and summarized its successful experience combining enterprise data, industry reports, and policy documents. The western region, with its natural advantages and policy support, had welcomed the development opportunity of the dairy industry. Tianrun Dairy has achieved rapid development through brand building, strict quality management, technological innovation, and market expansion. The research believed that brand and quality were the key enterprises to establish a foothold in the market, and technology and market expansion were the driving forces for sustainable development.

With the rapid development of science and technology,the financial sharing mode has developed rapidly and gradually become an important measure for enterprises to improve their financial management level. Although the internal control level of dairy enterprises has been improved under the financial sharing mode,there are still many problems. Starting from five dimensions of internal control,this study deeply analyzed the problems of dairy enterprises in the mode of financial sharing,such as imperfect employee management mechanism,imperfect internal control risk management mode,impact on financial process efficiency,hidden security risks in information system and increase of audit risks,and correspondingly put forward measures such as constantly improving the organizational structure,improving the risk assessment system,optimizing the business process and combining internal and external evaluation,so as to provide optimal strategies for the digital development of dairy enterprises.

With the development of herbivorous animal husbandry,whole corn silage is favored by farmers for its high nutritional value and low production cost. Although the silage technology has been more mature after years of demonstration and application,in actual production,in order to obtain superior silage quality and the best feeding effect,the whole plant silage corn is faced with higher requirements in variety selection,harvest and storage. In order to comprehensively grasp the production,manufacture and quality of whole corn silage,this study conducted field investigation and sampling detection on the whole plant silage corn collection and storage in Hanting District,Weifang City in 2023,in order to obtain scientific data and analysis,and provide references for effectively improving the quality of whole corn silage and promoting the development of herbivorous animal husbandry.

[Objective] To study the effects of different levels of coated ammonium chloride（Menoam）on the health of Jersey Cows in perinatal period.[Method] Pre-perinatal Jersey cows with similar parity and body condition were divided into 4 groups：CON Group,Group A,Group B and Group C. CON Group was fed the basal diet,and the DCAD value was +165.64 mEq/kg DM,Group A was fed the basal diet+200 g Menoam,and the DCAD value was -43.94 mEq/kg DM. Group B was fed the basal diet+250 g Menoam,and the DCAD value was -112.51 m Eq/kg DM. Group C was fed the basal diet+300 g Menoam,and the DCAD value was -175.37 m Eq/kg DM.[Result] （1） Compared with the CON Group,the feed intakes of groups A,B and C increased significantly（P<0.05）and the dry matter intake of Group B was the highest（2）With the increase of the addition amount of Menoam,the urine pH value of Jersey cows in the pre-perinatal period gradually decreased,and the differences among the groups were significant（P<0.05）,and the urine pH value of Group B was the appropriate range.（3）As the dietary DCAD value decreased,the blood calcium levels of Group A,B and C showed an upward trend,and the differences among the groups were significant（P<0.05）.（4）Compared with the CON Group,the incidences of milk fever,retained fetal membranes,endometritis and abomasal displacement in Group A,Group B and Group C all decreased,and the incidences of retained fetal membranes and abomasal displacement in Group B were the lowest.（5）The average colostrum yield of CON Group,Group A,Group B and Group C were 9.20 kg,9.28 kg,9.20 kg and 9.10 kg,respectively,and there was no significant difference among the groups (P>0.05).The Brix degrees degrees of colostrum in CON Group，Group A，Group B and Group C were 32.0%，33.0%，31.8% and 32.1%，respectively. There was no significant difference among the groups (P＞0.05)，but there was a significant difference in the Brix degree between group A and group B (P < 0.05).[Conclusion] Adding Menoam to the diet of Jersey cows in the perinatal period can increase DMI，reduce the DCAD value，effectively regulate the urine pH value，improve blood calcium level and reduce the incidence of diseases of Jersey cows in the perinatal period. Under the experimental conditions，it is appropriate to add 250 g Menoam to the diet of Jersey cows in the early perinatal period and adjust the DCAD value to -112.51 mEq/kg DM.

[Objective] This study aims to investigate the effect of adding different doses of yeast selenium to the diet on the selenium in yak milk. [Method] Twenty-four mid-lactating yak cows with similar parities and calving times were used as experimental subjects and divided into four groups, each with six cows, with one repetition per cow. The groups included a blank group （grazing only）, a control group （gra 0.5 kg corn meal）, a low-selenium group, and a high-selenium group （grazing 0.5 kg meal, supplemented with 1 mg/kg and 2 mg/kg yeast selenium, respectively）. The experiment lasted for 70 days, with first 10 days as the preliminary period and the following 60 days as the formal period. Yak weights were collected before and after the experiment; 5 mL of milk components were collected before morning feeding and stored at -20℃, and milk production was recorded. [Result] After feeding yeast selenium the high-selenium group showed a significant decrease in weight compared to the blank group, while the control group and the low-selenium group showed a significant increase weight. In terms of yak milk production, an overall downward trend was observed; the low-selenium group had a significantly lower milk production on the first day to the other three groups,while there was no significant difference in milk production at other times. Regarding the selenium content in milk, the selenium content in the of the experimental groups was significantly higher than that of the control group, with the high-selenium group being significantly higher than the other three groups from the 2th to the 40th day. [Conclusion] Adding 2 mg/kg yeast selenium to the diet results in a decrease in a decrease in yak weight but has significant effect on milk production. Additionally， the selenium content in milk is significantly increased. Therefore， adding 2 mg/kg is an optimal solution， but further experiments are needed to determine its optimal addition method.

[Objective] To study the effects of probiotic fermented feed on intestinal flora and performance of dairy cows with eugastritis.[Method] 160 dairy cows with similar age and symptoms in a large-scale dairy farm in Zhangqiu District,Jinan City,Shandong Province were selected as the research objects and divided into 4 groups（n=40） by random number table method. They were divided into control group（basic diet）,experimental group I（basic diet+2% probiotics）,experimental group II（basic diet+4% probiotics）,experimental group III（basic diet+6% probiotics）,and 5 replicates were set in each group,with 8 cows in each replicate. The experiment lasted for 42 d. The intestinal flora and performance indexes of eupgastritis cows in each group were analyzed.[Result] The indexes of Escherichia coli and Salmonella in test groups I, II and III were lower than those in control group （P < 0.05）, and those in test group II were the lowest. The lactobacillus index of test groups I, II and III was higher than that of control group, and the highest was in test group II. The average daily feed intake and average daily milk yield of test groups I, II and III were significantly higher than those of control group （P< 0.05）, and the highest values were found in test group II. The ratio of feed to milk in test groups I, II and III was significantly lower than that in control group （P< 0.05）, and the lowest was in test group II. [Conclusion] Adding probiotic fermented feed to the basic diet of eupgastritis dairy cows can significantly improve the growth performance and change the intestinal flora structure of dairy cows,and 4% supplemental dose was the best.

[Objective] To study the effects of dandelion extract on blood biochemical and immune indexes of dairy cows with persistent diarrhea.[Method] A total of 120 dairy cows with persistent diarrhea with similar weight,parity and average milk yield were selected as the study objects in a large-scale farm in Linshu County,and they were divided into 4 groups（n=30） by using random number table method,which were control group,experimental group 1,experimental group 2 and experimental group 3,respectively.Each experimental group was supplemented with 0.4%,0.6% and 0.8% dandelion extract under the basic diet,respectively.6 replicates were set in each group,with 5 dairy cows in each replicate.The pre-test period was 7 days,and the formal test period was 35 days.[Result] The BUN,TG and TC indexes of experimental groups were significantly lower than those of control group（P<0.05）,and the BUN,TG and TC indexes of test group 2 were the lowest（P<0.05）,but there was no significant difference between the other two groups（P>0.05）.The ALB index of experimental groups was significantly higher than that of control group（P<0.05）,and the ALB index of experimental group 2 was the highest（P<0.05）,but there was no significant difference between the other two groups（P>0.05）.The IgA and IL-2 indexes in experimental groups were significantly increased compared with control group（P<0.05）,and the IgA and IL-2 indexes in experimental group 2 were the highest（P<0.05）.The IL-4 index of experimental groups was higher than that of control group（P<0.05）,and there was no significant difference among the three experimental groups（P>0.05）.[Conclusion] Adding dandelion extract to the basic diet can improve the blood biochemical indexes and enhance the mune capacity of dairy cows with persistent diarrhea.Considering the experimental results，adding 0.6% dandelion extract to thebasic diet was the best.

[Objective] By exploring the factors affecting the freezing point of raw milk,the effects of temperature changes,water content and dextrin and sodium chloride on freezing point detection results were analyzed to provide scientific basis for quality detection and adulteration determination of raw milk.[Method] By gradually increasing the temperature of the raw milk samples,the trend of freezing point changed with temperature was recorded. Water was added into raw milk according to volume ratio to determine the freezing under different water content. Dextrin and sodium chloride were added to quantitatively analyze the change of freezing point. Linear regression model was used to calculate the correlation between temperature,water content and adulterant addition and freezing point.[Result] It was found that the freezing point decreases by 0.001 0 ℃ for every 1 ℃ increase in average temperature. When the water content (volume ratio) was 1% and 2%,it was impossible to determine whether raw milk was watered. When the water content increased to 5% or more,it could be clearly judged as water addition on average,the freezing point value increased by 0.003 0 ℃ for each 1% water addition. The average freezing point decreased by 0.004 6 ℃ when the dextrin addition amount was 0.01~0.05 g/100 mL （calculated as an increase of 0.01 g/100 mL per dextrin addition）. The freezing point decreased by an average of 0.001 7 ℃ for every 0.01 g/100 mL increase of sodium chloride addition.[Conclusion] As the temperature of raw milk samples increased gradually,the freezing point showed a decreasing trend. With the increased of content,the freezing point increased correspondingly. The freezing point of raw milk decreased gradually when dextrin and sodium chloride were added，and the more the amount was added，the greater the freezing point decreased.

[Objective] In the study of whey protein in milk,the effects of different bactericidal temperatures（72 ℃/15 s、75 ℃/15 s、80 ℃/15 s、85 ℃/15 s、90 ℃/15 s、95 ℃/15 s） on the content of lactoferrin,alpha-lactalbumin and beta-lactoglobulin in pasteurized milk were explored.[Method] Determination of three whey protein content changes by high performance liquid chromatography（HPLC）,the most suitable heat treatment process was evaluated by combining the total number of colonies, coliform group, and psychroophilic bacteria.[Result] With the increase of bactericidal temperature,the content of whey protein and microbial index gradually decreased,but 75 ℃/15 s could keep the content of active components such as lactoferrin,alpha-lactalbumin and beta-lactoglobulin at a relatively high level,respectively（66.77±0.34）mg/L、（1 679.89±1.95）mg/L、（5 844.96±49.03）mg/L,and the total number of bacterial colonies was only （104±8.49）CFU/mL,and the content of psychrophilus bacteria and coliform was not detected.[Conclusion] The bactericidal temperature has a great impact on whey protein,75 ℃/15 s can retain more whey protein components on the premise of ensuring the bacterial contamination as far as possible. The test results can provide theoretical guidance for the actual production process of pasteurized milk.

Dairy products are rich in nutrients suitable for microbial growth and are susceptible to microbial contamination. Microbial contamination,especially fungal and yeast contamination,is a major problem in dairy production. While the implementation of optimal sterilisation methods is essential,the management of the operating environment cannot be ignored. The environment of dairy workshops is an important factor in ensuring food quality,and it is very important to ensure that the spatial parameters remain stable in food processing. However,in daily operation,due to the interaction of many factors such as large volume,compact equipment layout and complex workflow,the environmental parameters set by the space air conditioning unit are not always consistent with the actual value of each location,so the spatial data of the workshop is always in a dynamic balance state. Therefore,how to effectively reduce the abnormal fluctuations of space temperature and humidity,pressure difference,air volume,acidity and alkalinity,as well as how to implement more refined control measures,is a major challenge for space environment management. In this study, a data acquisition system was introduced to achieve precise control of the workshop environment, in order to control the growth of fungal and yeast to the greatest extent and ensure product quality.

[Objective] To investigate the influencing factors of Bacillus contamination in raw milk and analyze the reasons for the different forms of Bacillus.[Method] The species of Bacillus in raw milk were determined by matrix-assisted laser desorption ionization time-of-flight mass spectrometry（MALDI-TOF-MS）.[Result] In this study, 8 strains of Brevibacillus and 2 strains of Paenibacillus were isolated,among which there were 2 types of colony and morphology of Brevibacillus invocatus,and the long rod or filamentous form belonged to the special morphology of Brevibacillus invocatus.[Conclusion] The morphology of colonies changed regularly with the passage times and culture time,but there was no obvious pattern. The main factors of Bacillus contamination were related to the disinfection of cow bed,milkers’hands,wiping towels and equipments in the milk area. This study provided new morphological insights for the prevention and control of Bacillus and provided theoretical basis for related prevention and control.

[Objective] To verify whether the Sandwich ELISA technique can become an accurate detection method for the content of Bovin lactoferrin in various dairy products,including flavored fermented milk.[Method] Using optimized sandwich ELISA detection reagent to detect the content of Bovin lactoferrin in standard solutions,pasteurized milk samples,spiked pasteurized milk samples,12 common flavored fermented milks in the Beijing market,7 spiked flavored fermented milks,and 7 flavored fermented milks mixed with pasteurized milk,calculating the recovery rate and CV value. Using this detection reagent to test the sensitivity of milk lactoferrin to 72 ℃ heat treatment in 3 spiked flavored fermented milks;and comparing the detection of raw milk and pasteurized milk with the national standard detection method for milk lactoferrin.[Result] The detection reagent can detect milk lactoferrin in standard solutions and pasteurized milk samples,with a recovery rate 91.7%~106.4%.It was found that the content of milk lactoferrin in 12 flavored fermented milks was none;the recovery rate of 7 spiked flavored fermented milks was between 86.3%~109.1%,and the CV values were all far below 12%;the ratio of milk lactoferrin content in 7 flavored fermented milks mixed with pasteurized milk compared to the control group was between 92.3%~110.5%,and most CV values were far below 12%;the content of milk lactoferrin in 3 spiked flavored fermented milks decreased with the extension of heat time at 72 ℃,and the decline curves were similar. Through comparative analysis with the national standard method,the compliance rates of milk lactoferrin content detected by the ELISA method in raw milk and pasteurized milk were 97.54% and 111.2%，respectively，indicating that the accuracy of this detection method meets national standards.[Conclusion] The optimized sandwich ELISA detection reagent can accurately determine the content of milk lactoferrin in flavored fermented milk.

[Objective] Packaging directly impacts the shelf life of dairy products. To address the limitations of traditional manual methods, such as low automation, inefficiency, and poor accuracy, this study aimed to enhance detection efficiency and precision. [Method] A transparent detection device for dairy product forming packaging was designed. Key components, including the light source, magnetic adsorption modules, an adjustable light-proof chamber, and a result observation module, were optimized. 3D printing technology ensured precise alignment between packaging and the light source, while a screw-driven lifting mechanism improved chamber sealing. An integrated endoscope and software interconnection enabled traceable detection results. [Result] Comparative experiments demonstrated that the manual method achieved a transparent detection rate of 62%, whereas the instrument-based method reached 90%, marking a 28% improvement. [Conclusion] The device can measure the transparent detection for dairy product forming packaging, achieving automation and enhanced accuracy. This research provided innovative insights for the development of transparent detection systems in the dairy industry.

[Objective] To develop a new type of fermented goat milk with rich nutrition.[Method] Using chickpeas and goat milk as the main ingredients to compound fermentation milk. The production process was optimized by single-factor test and orthogonal test,and its quality was analyzed.[Result] The optimal compound ratio of chickpeas and goat milk was 20︰80,the content of sweetener was 8%,the content of stabilizer was 0.5%,the content of starter culture was 150 U,and the fermentation time was 6 hours. Under these conditions,the sensory score of fermented goat milk was 92.8,the acidity was 88.3 °T,and the lactic acid bacteria count was 10.6 l g（CFU/g）which met the current national standards. In addition,the content of aglycone isoflavones was rich,especially the content of chickpea was as high as 249.1 mg/kg.[Conclusion] The new fermented milk has good taste and rich nutrition,and could further diversify the types of fermented milk beverages.