[Objective] This study analyzed 416 739 breeding events from heifers across 144 dairy farms and 1 193 209 breeding events from dairy cows across 152 dairy farms recorded between 2023 and 2024. The objective was to determine conception rates associated with different intervals between Foot-and-Mouth Disease （FMD） vaccination and breeding. [Methods] Breeding events were grouped based on the interval in days after FMD vaccination. Conception rates were calculated for each group as the proportion of breeding events resulting in a confirmed pregnancy relative to the total breeding events with a known pregnancy diagnosis outcome. Conception rates were compared between interval groups. [Result]（1）For heifers vaccinated >30 days before breeding,the conception rate was 60.3%. Conception rates for heifers bred 0~5 days and 6~10 days post-vaccination were 56.0% and 58.4%,respectively,representing decreases of 4.3 and 1.9 percentage points compared to the >30-day group. The decrease was most pronounced in the first service （4.4 percentage points） and second service （4.9 percentage points）.（2）For dairy cows vaccinated >30 days before breeding,the conception rate was 41.9%. Conception rates for dairy cows bred 0~5 days and 6~10 days post-vaccination were 39.4% and 41.1%,respectively,across all parities.（3）Vaccination given 0~5 days and 6~10 days before breeding significantly reduced the conception rate in primiparous cows,resulting in decreases of 3.7 percentage points and 2.6 percentage points,respectively. （4）Vaccination 0~5 days before breeding had a significant negative impact on conception rates at the first service,causing a decrease of 3.1 percentage points. [Conclusion] To enhance precision reproductive management,dairy farms should strategically schedule FMD vaccination programs and optimize vaccination timing relative to breeding. This can minimize negative impacts on reproductive performance and maximize disease prevention benefits. Implementing refined breeding strategies considering vaccination timing can further improve conception rates and reduce labor and frozen semen costs.

[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.

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.

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.

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.

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.

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.

[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.

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.