The 2022 China Dairy Technology and High-quality Development Seminar - Dairy Process Technology Innovation Forum was held

Reporter Wang Wei

On November 18, the 2022 China Dairy Technology and High-quality Development Seminar - Dairy Process Technology Innovation Forum, hosted by the Chinese Society of Food Science and Technology and supported by Inner Mongolia Yili Industrial Group Co.
, Ltd.
, was held
in the form of online live broadcast.
A number of authoritative experts from the scientific and technological circles and the industry jointly discussed and exchanged on membrane filtration technology, new technology of functional milk ingredient processing, peptide common technology, etc.
, and gathered the surging power
of high-quality development of the industry.
The meeting was chaired by Xie Mingyong, academician of the Chinese Academy of Engineering, vice chairman of the Chinese Society of Food Science and Technology, director of the State Key Laboratory of Food Science and Technology of Nanchang University, and Ai Lianzhong, chairman of the Youth Working Committee of the Chinese Society of Food Science and Technology and dean of the School of Health Science and Engineering of University of Shanghai for Science and Technology
.

Solving the "stuck neck" problem has shifted from economies of scale to value competition

Sun Baoguo, academician of the Chinese Academy of Engineering, chairman of the Chinese Society of Food Science and Technology, and president of Beijing Technology and Business University, pointed out in his opening speech that with scientific and technological breakthroughs and innovations, the dairy industry has become an excellent representative of China's modern food manufacturing industry, and has gradually entered a new stage
from scale efficiency to value competition.
He believes that the key to scientific and technological innovation in the dairy industry is to fill the gap in technology transformation and solve the "stuck neck" problem
.
The dairy industry is a typical industry reflecting the globalization of the supply chain, and there is still a risk of instability in the supply of key production technologies and raw materials, and it is hoped that the dairy industry will increase the intersection of multidisciplinary technologies and accelerate the implementation of technology transformation while realizing value competition
.
He stressed that the dairy industry should also strengthen safety supervision and build a large standard pattern
for industry development.

At the forum, Ai Lianzhong, Chairman of the Youth Working Committee of the Chinese Society of Food Science and Technology and Dean of the School of Health Sciences and Engineering, University of Shanghai for Science and Technology, shared the report
of "Membrane Technology and Innovation and Development of Dairy Industry".
He said that in recent years, although the total development of liquid milk is basically stable, high-end milk has grown rapidly
.
This is inseparable
from the continuous innovation of membrane filtration technology.
Microfiltration in filtration technology can play a sterilization role, reducing the damage of heat to the active substance; Ultrafiltration is mainly to concentrate macromolecular components; Nanofiltration is the removal of lactose to a certain extent; Reverse osmosis concentrates
the water in the nanofiltrate.
According to different filter membrane pore sizes, combined with different nutrients of milk, it can be combined to develop some products
that consumers need.

Professor Li Chun of the College of Food Science of Northeast Agricultural University pays more attention to the research
of processing technology of functional milk ingredients.
Li Chun pointed out that through effective packaging technology, higher probiotic vitality can be achieved, which can better withstand acids, high temperatures and extend shelf life
.
At present, the packaging mode commonly used internationally is mainly batch packaging system and single-cell packaging mode
.
The former is based on colloidal system, microencapsulation of probiotics, can improve the survival rate of probiotics at low pH, some of the raw materials used are mainly polysaccharides and proteins, good biodegradability, and combined with oil technology, to prevent environmental factors and improve the stability
of probiotics.
Because probiotics themselves have the ability to induce the polymerization of catechols, there are good application prospects
for single-cell encapsulation mode and the trend of metal classification complexes in the future.

Professor Zhou Peng of the School of Food Science of Jiangnan University focuses his research on the physiological activity of milk proteins and their retention of new technologies
.
He suggested that for the preservation or preservation of raw milk or raw milk, it is more conducive to protein activity
to use the lowest possible temperature and the shortest possible time.
In the process of processing, if the application of low-heat or non-thermal processing technology is used in the heat treatment process, the retention rate
of active proteins in liquid milk and dairy processing can also be significantly improved.
For the separation and preparation of milk-based proteins, the application of membrane separation technology and low-pressure spray drying technology can be used as much as possible, and the activity retention rate
of the main protein can be correspondingly improved.

Precise "skill" has shifted from the pursuit of "quantity" to the improvement of "quality"

As quality consumption gradually transitions from niche demand to mass market "rigid demand", the development of the dairy industry has also shifted from the pursuit of "quantity" to the improvement
of "quality".

At the forum, Shi Polin, Director of the Sensory Analysis Research Office of the Institute of Agriculture and Food of the Chinese Institute of Standardization and Secretary-General of the National Sensory Analysis Standardization Technology Member, introduced how to continuously improve product quality
by studying the technical application of sensory flavor in dairy products.
He said that when it comes to flavor, people think more of the study
of flavor substances.
In fact, flavor is not only material, but also perceptual
.
Flavor substances act on sensory organs, produce sensory responses, form perceptions, stimulate emotions, thereby driving consumers' food choices, and ultimately affecting human health
.

Sporing believes that consumer acceptance directly affects the sales of the milk market, and also determines the direction
of product development by R & D personnel.
Therefore, in the research, we must first understand the consumer preferences and acceptance of the product, and at the same time further understand what consumers like because of what, and which sensory qualities interfere with their choice to buy or even repurchase, and then analyze what flavor substances affect the perception of consumers' sensory quality, and ultimately affect their consumption preferences
.
Such research forms a closed loop from the market end to the R&D end, from the consumption end to the product end, from the perception end to the material end, which is conducive to consumption-oriented and targeted research
in the study of flavor substance formation mechanism and regulatory mechanism.

Professor Wang Bei, vice dean of the School of Food and Health at Beijing Technology and Business University, has a similar view
.
She said that in recent years, the quality of dairy products in China has improved rapidly, and this change comes from the improvement
of the entire industrial chain from feeding to processing, packaging, storage and transportation.
In particular, the flavor quality control of dairy products, microorganisms, aftertaste generated during sterilization, oxidation reactions, etc.
may cause peculiar smell in dairy products
.
These odors can be combined with sensory evaluation and instrumental analysis techniques
.
In addition, even if a peculiar smell is detected, but the cause of the odor is not understood, it is very difficult to trace and control the milk source
.
In view of these problems, there are currently two cutting-edge technologies related to milk quality control, namely the construction of dairy flavor database and intelligent sensory technology
.

Zhang Shaohui, Institute of Agriculture and Biology, Shanghai Jiao Tong University, reported on the application of peptide commonality technology in dairy products
.
In his opinion, milk-derived peptides are natural products because they are derived from milk proteins, which can be decomposed by probiotics and edible enzymes, have no toxic side effects, are safe, and are easy to store and transport
.
With these advantages, it is believed that there will be a lot of application space
in the dairy industry, beverage industry, and even the entire food industry in the future.
Milk-derived peptides can be used as dairy raw materials or functional dairy products, meal replacement foods and other raw materials
.
Because milk-derived peptides are protein-degraded, they are also hypoallergenic
.

Focusing on consumer demand, use science and technology to decode high value-added functional raw materials

In recent years, with the upgrading of consumption and the deeper consumption awareness of cheese among Chinese people, the cheese market has entered the fast lane
of development.
According to Euromonitor data, in 2021, the cheese market has become a retail market of more than 10 billion, with a growth rate of 33.
7%
during the year.
In this huge market of more than 10 billion yuan, 80% is processed cheese
.
For this reason, technological innovation for processed cheese is particularly
noteworthy.

At the forum, Luo Jie, Deputy Dean of the College of Food Science and Technology of Hunan Agricultural University, shared the regulation mechanism
of application characteristics and tensile characteristics of processed cheese.
Some consumers may have noticed that sliced cheese always pulls out the filament, which looks particularly tempting
.
But the cheese products I buy from the supermarket have almost no stretchability
.
In order to solve this problem, Luo Jie introduced, first of all, it is necessary to optimize the amount of natural cheese added, the amount of bovine lactase casein added, butter, emulsified salt, PH value, starch type, and the amount of modified starch added, so as to determine that the main factors affecting the stretchability of cheese are the amount of emulsified salt added, PH value and the amount
of potato acetate starch.
Through optimization, the stretchability length of the cheese has been increased by 5.
4 times
.

Hou Zhanqun, a professor-level senior engineer at the Inner Mongolia Dairy Technology Research Institute, shared Yili's innovative achievements in dairy products focusing on consumers' health needs and balanced nutrition
.
He said that Yili is also particularly concerned about the research and development hotspot of milk protein transformation industry, and tries to micronize whey protein
.
The modified micronized whey protein has a taste similar to fat particles, which can replace fat to a certain extent, which can not only ensure the taste, but also meet the needs of
fat loss.
In addition, the emulsifying and foaming stability of the micronized whey protein have been improved to a certain extent, and can be used as a carrier to embed active ingredients, such as heat-sensitive ingredients, medicinal and food homologous ingredients, and flavor ingredients
.
In addition, Yili also "splits" the main components in milk by applying physical separation technology to create high value-added functional raw materials
.

From separation technology to ingredient processing, from milk protein to sensory flavor technology, from peptide commonality technology to quality control technology.
.
.
The dairy industry is anchoring cutting-edge technology and striving to catch up with international advanced levels
.
In order to better unite the superior innovation forces of academia and industry, in January this year, the Ministry of Science and Technology approved the construction of the National Dairy Technology Innovation Center
.
At present, 51 members have participated in the establishment of the dairy country, forming an industry-university-research integration team with a relatively complete layout in the technical field and innovation chain, building a network development pattern of national dairy technology innovation, which will contribute to the high-quality development of the dairy industry
.
As Academician Sun Baoguo said, the dairy industry should focus on the new development pattern, benchmark the requirements of internationalization and high-quality standard construction, lead the standardized development of the industry with strict requirements and high standing, create high-quality enterprises and high-quality products, and contribute to meeting consumers' yearning for a better life
.

Responsible editor: Zhang Jiazhen Review: Peng Zonglu