[Objective] Based on yogurt,optimized the vacuum freeze-drying process and screened different types of pectin and starch,and made a freeze-dried yogurt block with excellent quality and sensory. [Method] Vacuum freeze-drying technology was adopted. Taking the appearance and sensory evaluation results of freeze-dried yogurt blocks as reference standards. By optimizing the freeze-drying process and comparing the effects of adding different types of pectin and starch on freeze-dried yogurt blocks,the optimal production process was determined. [Result] High-quality freeze-dried yogurt blocks could be produced by using smaller heating intervals and lower terminal temperatures. The types of pectin and starch also had a significant impact on the product. Under the optimal production conditions in this study,the protein content of the freeze-dried yogurt blocks produced was 15.5 g/100 g,the fat content wass 11.4 g/100 g,the moisture content was 1.4 g/100 g,and the viable count of lactic acid bacteria was 8×10⁸ CFU/g. [Conclusion] This study developed a freeze-dried yogurt block with excellent sensory quality,providing a reference for the process optimization and industrial production of freeze-dried yogurt blocks.

This paper summarized and analyzed the data on the basic chemical composition of Bactrian camel milk from 25 research papers published online in China from 1984 to 2023.The results indicated that there were certain differences in the chemical composition of Bactrian camel milk between Inner Mongolia Autonomous Region（Inner Mongolia） and Xinjiang Uygur Autonomous Region（short for Xinjiang）. Specifically,the lactose content of Bactrian camel milk in Inner Mongolia was（5.30±0.75）g/100 g and the non-fat milk solid content was（10.05±1.11）g/100 g ,which were greater than those of camel milk in Xinjiang region [（4.73±0.46）g/100 g and（9.59±0.55）g/100 g]. Conversely,the fat content of Bactrian camel milk in Xinjiang was（6.04±0.85）g/100 g and the energy content was（372±33）kJ/100 g,which were greater than those in Inner Mongolia [（5.05±1.33）g/100 g and（343±48）kJ/100 g]. The protein content was（4.00 ± 0.43）g/100 g,ash content was（0.87 ± 0.07）g/100 g,and total solid content was（15.65 ± 1.04）g/100 g of Xinjiang Bactrian camel milk were also slightly higher than those of Inner Mongolia Bactrian camel milk（3.91 ± 0.50）g/100 g,（0.84 ± 0.07）g/100 g and（15.10 ± 1.53）g/100 g. Multivariate analysis of variance and significance tests showed that the differences in fat and lactose contents of Bactrian camel milk between Inner Mongolia and Xinjiang were highly significant（P<0.001）;The energy difference was significant（P<0.01）;There was a statistically significant differences in the solid content of non-fat milk（P<0.05）;There was no significant difference in protein,ash content and total solid content（P>0.05）.

[Objective] To explore the effect of guava juice on the quality of yogurt. [Method] Using guava juice [0%（w/w）,5%（w/w）,10%（w/w）,15%（w/w）,20%（w/w）] with different addition amounts and milk as raw materials to prepare yogurt by inoculation and fermentation. The effects of different addition amounts of guava juice on indicators such as titratable acidity,water-holding capacity,hardness and changes in the number of viable lactic acid bacteria during storage of yogurt were investigated,and sensory evaluation was conducted by establishing a fuzzy mathematical model. [Result] Adding guava juice could help improve the textural and structure of yogurt and enhance its water-holding capacity of yogurt. When the addition amount of guava juice was 15%（w/w）,yogurt had the highest score in sensory evaluation by fuzzy mathematical modeling . [Conclusion] Guava juice had a good application effect in stabilizing the structure of yogurt system, which provided a reference for the comprehensive utilization of guava and enrichment of yogurt types.

[Objective] To determine the scientific design range of docosahexaenoic acid（DHA）and arachidonic acid（ARA）in infant formula in China. [Method] Firstly,the distribution of labeled values of DHA and ARA in commercially available infant formula was collected and analyzed,and then the target values of DHA and ARA were determined by analyzing breast milk data,appropriate intake（AI）and relevant regulations in GB 10765—2021 National Food Safety Standard for Infant Formula Food.Finally,the scientific design range of DHA and ARA was calculated according to the determined target values,combined with detection deviation and shelf life decay rate. [Result] Compared with the AI of DHA and ARA,the label value of DHA and ARA in most products sold in the domestic market was low.The design values of DHA and ARA range from 5.3 to 7.5 mg/100 kJ and 8.0 to 10.4 mg/100 kJ. [Conclusion] The theoretical value was controlled within the design value range,which can meet the needs of 0~6 months old infants.

As an important part of traditional retailing,the dairy industry has developed dairy industry apps to facilitate the public's life and consumption in response to the trend of the times. However,while providing services to users,it is not uncommon to see frequent requests for permissions and tracking and positioning of the application software. Against this background,this paper empirically analyzed the current status of the application of the informed consent rule in the privacy policy of dairy industry apps,and proposed a solution from a multi-dimensional perspective to strike a balance between protecting consumers' personal information rights and interests and promoting the economic development of the dairy industry.