[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] 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.

[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 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 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] 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] 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.

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 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.