Latest ArticlesWith the rapid development of economy and technology, China's dairy industry has achieved high-quality development driven by industrial upgrading and technological innovation. The dairy product quality and safety supervision system has been continuously improved, relevant laws and regulations have become increasingly sound, and supervision capacity and efficiency have been significantly enhanced, laying a solid foundation for the healthy development of the industry and the protection of public health. At present, the dairy industry maintains a good momentum of large-scale and diversified development, but the application of science and technology and the evolution of industrial forms have also brought a few new regulatory challenges. In addition, there is an inherent lag in legal practice, and the supervision mechanism still has room for refinement and optimization. Improving the dairy product quality and safety supervision mechanism is of great significance for consolidating supervision results, improving governance levels, and promoting the sustainable development of the industry. Based on the perspective of multi-center governance, this paper analyzed the current situation of dairy product quality and safety supervision in China, focused on the optimization space in terms of the definition of departmental responsibilities, information sharing mechanisms, market access and recall systems, and the participation of industry associations, and proposes systematic and collaborative governance paths combined with typical cases, so as to help build a scientific, efficient and socially co-governed new pattern of dairy product safety supervision.
To establish an analytical method for determining the content of aflatoxin B1 in cheese and milk using isotope dilution liquid chromatography-tandem mass spectrometry (LC-MS/MS).
After sample extraction, it was purified using an immunoprecipitation column, then concentrated by nitrogen evaporation. The content of aflatoxin B1 was subsequently determined by LC-MS/MS after re-dissolution with the initial mobile phase.
The separation effect of the target analyte was good, and the analytical method was rapid and simple. Within the concentration range of 1 to 80 ng/mL, the samples were analyzed by sequentially injecting concentration standard solutions. The linear regression was performed using the ratio of the chromatographic peak area of aflatoxin B1 to that of each corresponding internal standard as the ordinate and the concentration as the abscissa. The standard curve equation obtained was: Y=0.631 69-3.151 51×10-4X, with a linear correlation coefficient (R2) of 0.999 82. The detection limit of aflatoxin B1 in cheese samples was 0.02 μg/kg, and the quantification limit was 0.05 μg/kg, and the recovery rate ranged with spiked samples was 74.59% to 90.52%; the detection limit of aflatoxin B1 in milk was 0.02 µg/kg, and the quantitative limit was 0.1 µg/kg, and the recovery rate with spiked samples was 79.85% to 100.63%.
This method had high accuracy, fast detection speed and excellent separation performance, and is suitable for quantitative analysis of aflatoxin B1 content in cheese and milk samples.
This research aimed to prepare soy yogurt using soybeans and milk as raw materials through fermentation technology. It systematically explored the effects of process parameters such as the ratio of soy milk to milk, the amount of sucrose added, the inoculation amount of bacteri, and the fermentation time on the product quality, in order to determine the optimal production formula.
A four-factor three-level orthogonal experimental design was adopted. By adjusting parameters such as the ratio of soy milk to cow milk, the amount of sucrose added, the inoculation amount of the bacteria, and the fermentation time, the prepared samples were evaluated for pH value, acidity, and sensory characteristics. The specific operations included: mixing the raw materials, sterilizing at 70 ℃ for 30 minutes, cooling to 43 ℃, inoculating the starter culture, and then fermenting at a constant temperature of 37 ℃.
The experiment results showed that when soy milk and cow milk are mixed in a 20∶80 ratio, 6% sucrose was added, the inoculation amount was 2%, after being sterilized at 70 ℃ for 30 minutes and then cooled to 43 ℃, the starter culture was inoculated and fermented at 37 ℃ for 9 hours, a high-quality soy yogurt with an appropriate acid and sweetness, uniform and delicate texture, good curd state, harmonious flavor and color consistent with the product characteristics could be prepared.
Through orthogonal experiments, the optimal combination of process parameters for soy yogurt was determined, namely a ratio of 20∶80 of soy milk to cow milk, a sugar addition of 6%, a bacterial inoculation amount of 2% and a fermentation time of 9 hours. This ratio scheme significantly improved the sensory quality and physicochemical properties of the yogurt, providing a scientifically feasible reference basis for home or small-scale production scenarios.
Using quinoa puree as the main raw material, and Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were simultaneously used to ferment quinoa for the preparation of quinoa yogurt, and its basic properties and antioxidant activities were investigated.
Based on the single-factor experiments (fermentation time, fermentation temperature, inoculation amount and the addition amount of white granulated sugar), the optimal fermentation process was established through the response surface experiment.
Fermentation time and fermentation temperature had significant effects on the quality of quinoa yogurt (P<0.01), the conditions for yogurt fermentation were as follows: the fermentation time was 8.3 h, the fermentation temperature was 43.4 ℃, the inoculation amount was 1.2%, the sugar content was 4.2%, the physicochemical indicators of the quinoa yogurt obtained under this condition were good, all the microorganisms met standards, the free radical scavenging rate of DPPH was (73.41±0.91)%, and the sensory evaluation score was (88.33±1.21) points.
By fermenting quinoa as raw material, a quinoa yogurt with high nutritional value and antioxidant capacity could be obtained.
Bovine colostrum is the milk secreted by a cow 72 hours after giving birth. It is rich in various bioactive components such as immunoglobulins, lactoferrin, lysozyme, and peroxidase, and has significant immune regulatory functions. This paper reviewed the main nutritional components, immune-active components and their content influencing factors in bovine colostrum, and systematically summarized its immune regulatory functions in infants, adolescents, adults, and the elderly. Studies have shown that bovine colostrum has the effects of enhancing mucosal immune function, regulating inflammatory responses, reducing the severity of pathogen infections, and maintaining the stability of immune system. As a natural and safe nutritional intervention strategy, bovine colostrum has broad application prospects in enhancing immunity and promoting health maintenance.
Infant formula is used as a substitute for breast milk for infants. In certain special circumstances, it is the sole food source for infants. Its safety, nutritional value, and sensory quality are particularly important. The flavour of infant formula has a decisive influence on consumer preferences and purchasing decisions. The development of taste in early infancy is closely related to the degree of exposure to food during this period. The development of an infant's sense of taste is closely related to the extent of food exposure, and it may have long-term effects on a child's food acceptance during childhood and their dietary behaviour in adulthood. This study comprehensively reviewed the influencing factors of the sensory quality of infant formula from aspects such as key components, processing techniques and storage conditions. In addition, it explored the application of intelligent sensory analysis technologies, such as facial expression analysis and electroencephalography in the research on infants' preference for infant formula, aiming to provide more intelligent methods and ideas for the study of infants'preference, and to provide technical support and strategic references for improving the sensory quality of infant formula.
As global consumers become increasingly aware of healthy eating, the dairy industry has undergone significant transformation. Traditional dairy products can no longer meet the growingly diverse market demands. There is a rising need for high-nutrition, low-sugar, low-fat, and functional dairy products, which is driving profound changes within the industry. Dairy companies are responding proactively by enhancing product research and development, quality control, and packaging innovation to meet the needs for personalized, convenient, and health-conscious products. Product diversification, by addressing personalized and health-conscious consumer demands, has become a core driving force in the industry's development. By launching innovative products such as functional and organic dairy products, companies can expand market reach, enhance brand competitiveness, and effectively cope with fierce competition in both domestic and international markets. This paper examined the current status and trends of product diversification in dairy processing, and how it responds to changing market demands. It analyzed the evolving consumer needs and challenges in both domestic and global markets. Innovation in the dairy industry must not only cater to different consumer groups but also address issues such as raw material supply, technological advancement, and market competition. This study provided a theoretical basis for the development of the dairy industry and offers valuable insights for companies in formulating marketing and product development strategies.
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