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 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.

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.

[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.

[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.

[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.

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.

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 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.