China's dairy industry: face up to the black curtain of the industry and rebuild a healthy image

Introduction: Recently, China's dairy industry has been a "eventful autumn" With the return of milk, premature milk, reduced milk, no anti milk, expired raw milk One after another is exposed by the media, and the halo over milk is gradually fading Consumers can't help but ask how many dark scenes there are behind milk? Stock milk: is it a "reasonable" offence to return to the furnace for processing? In addition to raw milk pollution, the problem of reprocessing of stock milk has been kept in the dark for a long time if it is not due to the exposure of "bright return milk" According to the results of Zhengzhou investigation team, the total amount of pure milk produced by Guangming mountain league from April 21 to May 20 is 37.99 tons, of which 18 tons are directly discarded due to exceeding the shelf life or being polluted, and 19.99 tons are reused as raw materials of milk beverage within the shelf life after passing the inspection Although Guangming said that there was no problem of reprocessing with deteriorated milk and repeatedly stressed that it was only reprocessing with stock milk within the shelf life, this seemingly "reasonable" behavior was questioned by "unreasonable" Wang dingmian, vice president of Guangdong Dairy Association, pointed out that the reuse of international stock milk is not allowed at all The second processing will cause the loss of nutrition Generally, the normal temperature milk is kept for half a year In fact, in the fourth and fifth months, the nutrition has lost a considerable part, and in the second reduction processing, the nutrition has lost another part The normal temperature milk generally starts to lose the nutrition from three months, the nutrition changes from four months, and the nutrition is affected from five to six months A senior expert in the food industry said that enterprises generally use the stock milk within the shelf life for processing milk powder or other dairy products, but rarely for reprocessing liquid milk, because reprocessing will cause serious damage to vitamin C, and other nutrients will also be affected Secondly, from the color and taste of cow milk, there is no way to compare with the normal Once found, it will cause damage to the brand of enterprises Life strike, general large enterprises will not use stock milk reprocessing to produce liquid milk, but use it to produce milk powder or other dairy products After the incident, Wang Jiafen, chairman of Guangming, publicly pointed out that all major enterprises have milk return cans Although all enterprises firmly deny Wang Jiafen's view, the industry insiders revealed that the problem of milk return and reprocessing is not Guangming's Premature milk: who determines the date of birth? It is understood that when "premature milk" first appeared in Yili in 2003, China Dairy Industry Association issued a letter with no legal effect to "regulate" the whole industry It is understood that this letter is a letter on determining the date of production of dairy products (SSB 「 2003 」 No 42) issued by other technical committee of China food industry standard (hereinafter referred to as the letter) After bright's premature milk was released to the public, they explained to consumers that the production date of the product was implemented in accordance with the relevant provisions of the National Food Industry Standardization Technical Committee and the National Standardization Management Committee According to the letter, the production date of sterilized milk, sterilized milk, sour milk, condensed milk and other products shall include the time after filling, sealing, cooling and cooling, as well as the time needed to continue fermentation (referring to fermented milk) and inspection time Guangming dairy strictly implements the above regulations, and there is no problem of marking the production date in advance In response, Wang dingmian said that according to the interpretation of the product quality law and the provisions on product identification and marking, "the production date is the date when the finished product produced by the producer has been inspected, and it is the production date of the product." According to this, the production date of sterilized milk, sterilized milk, sour milk, condensed milk and other products shall include the time after being canned, sealed, cooled and cooled, as well as the time needed to continue fermentation (referring to fermented milk) and inspection time However, the biggest problem in the letter is that the manufacturer is required to determine the test time and fermentation time of milk in a practical and realistic way Then the length of the test and fermentation time of the manufacturer directly determines the marking of the production date There is great uncertainty in this The test time and fermentation time of each manufacturer are different, so the real production date is also different It is not known whether the milk close to the shelf-life is within the shelf-life Of course, consumers cannot tell Industry insiders believe that as the committee is a social organization, the letter issued by it does not have any legal effect If the "premature milk" is in the factory, it can be understood If the milk which is one or two days premature appears in the market, it can not be explained in any way No anti milk: maybe it's just a true lie The controversy about "with anti milk" and "without anti milk" was stopped as early as two years ago, but the consumer's attention to "with anti milk" has not ended It is understood that non antibiotic milk is a kind of dairy product produced with raw milk without antibiotics In the industry, the use of antibiotic drugs and the milk produced by dairy cows within 3 to 5 days after the cessation of antibiotics are generally called milk with antibiotics According to relevant data, if long-term consumption of anti milk, it will make the human body resistant to antibiotics, or cause harm to people who are allergic to antibiotics It is understood that there is no clear national certification test standard for "no anti milk", so all dairy enterprises operate according to their own test standards According to people familiar with the situation, only 50% of them are likely to have no anti milk, and anti milk is also common The reason is that some large dairy farms can achieve centralized detection and management, and can reach the standard of no resistance However, it is difficult for some scattered farmers to reach the standard of no resistance The first reason is the problem of sample detection Because the scattered farmers send less milk, and the detection of a sample needs at least 30-40 yuan, which is not cost-effective, so there will be scattered In addition, if there is 1% anti milk and 99% non anti milk, the mixed test result is 100% non anti milk Raw milk: 90% may be contaminated Although a lot of consumers are very concerned about the issues of re baked milk and premature milk at present, in addition to these exposed events, the pollution of raw milk is easily ignored, what's more surprising is that these polluted raw milk, whether ordinary consumers or professional milk receiving stations, are not easy to identify, so that the contaminated milk source can enter the circulation market According to Lin Shubin, Secretary General of Guangdong Dairy Association, at present more than 90% of raw milk is polluted, and there are two main causes of pollution, one is natural pollution, the other is man-made pollution [NextPage] Lin believes that the most fundamental cause of natural pollution is the poor production conditions of milk sources Due to the relatively backward dairy farming, many farmers have weak health awareness and poor conditions of cowshed In the process of milking, manual milking is used If the milk head is not cleaned, it is easy to cause pollution Secondly, the sanitation of the container is not up to standard, which will also cause the pollution of raw milk In Nestle, for example, the most likely reason is that the original milk is polluted, which leads to the excessive iodine content In addition, if the sterilized milk barrel does not clean the disinfectant, excessive iodine will also enter the raw milk In addition, because many of China's milk sources are collected from individual dairy farmers, and dairy farmers do not have a cold chain system to preserve milk, the milk they squeeze out usually needs to be exposed to the air for 2-3 hours In this process, raw milk is very vulnerable to bacterial pollution Some dairy farmers directly add disinfectants to the milk to prevent deterioration Lin said that in some European and American countries, if the number of bacteria per unit of raw milk exceeds 100000, it will be punished If the number of bacteria per unit of raw milk does not exceed 100000, 90% of China's raw milk will be polluted In addition to the raw milk pollution caused by natural conditions, the most unacceptable is that some dairy farmers artificially add some other substances to the raw milk in order to make huge profits, so as to ensure that the acceptance of the milk collection station is up to the standard According to Wang dingmian, vice president of Guangdong Dairy Association, in order to increase the "output" of raw milk, some dairy farmers or dairies add water to the raw milk, and the diluted raw milk is not up to the standard in terms of protein content or fat content In this case, dairy farmers directly add low-quality hydrolyzed egg white to increase the protein content, because the raw materials for the production of low-quality hydrolyzed protein are mainly from tanneries In the end, it will be absorbed by human body, which may cause poisoning and great harm In the case that the fat is not up to the standard, dairy farmers will directly add vegetable oil There are also some cattle farmers in order to achieve high-efficiency income, blind use of hormones, or in the feed to add a variety of drugs, resulting in excessive drug content in animal products Why do these processed raw milk flow into the market smoothly through the detection of milk stations? Industry insiders said that the milk station generally only tests several standards, such as whether the content of protein and fat is normal, whether the bacteria exceed the standard, etc., what protein and fat components can not be detected at all, and the bacteria will not "exceed the standard" after disinfection In addition, some experts sell "formula" to dairy farmers or dairies, and the content of the formula is nothing more than what should be added to the milk to ensure the smooth passage of the standard The root cause of this problem is not only the lack of supervision, but also the shortage of milk source and the shortage of market supply Industry insiders believe that although the raw milk pollution is extremely serious, the current problem is still not effectively solved Reducing milk: selling milk powder in the name of fresh milk The most concerned problem in the whole milk industry is the "reduced milk" No matter how the milk production enterprises argue for themselves, there is an undeniable fact that the reduced milk has always stripped the right to know of consumers, making ordinary consumers mix the "reduced milk" with "fresh milk" Although the reduced milk has no impact on consumers' health, it is a mixture of fish and fish It infringes consumers' right to know and choose, and more importantly, it hinders the development of the whole industry It is understood that "reduced milk", also known as "reconstituted milk", refers to the liquid milk reduced by milk powder mixed with water This kind of milk is not only cheap, but also far inferior to fresh milk in terms of nutritional composition According to the relevant regulations, "reduced milk" should be marked on the product packaging to distinguish it from pasteurized milk and UHT milk However, some milk enterprises, in violation of the above regulations, have packaged the reduced milk as pasteurized milk or UHT milk for sale, which has become a major problem for the current dairy industry So what are the reasons for the large circulation of reduced milk in the market? According to people familiar with the matter, the fundamental reason is that the price of milk powder is cheaper than that of raw milk, especially the CIF price of foreign milk powder