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China's development strategy for the dairy processing industry focuses on addressing key technological and equipment challenges that hinder the growth of the domestic dairy sector. By integrating imported technologies with independent innovation, the country aims to achieve breakthroughs in critical areas, driving industrial progress and enhancing the quality and competitiveness of its dairy products.
1. **Key Technologies in Dairy Processing**
(1) **Membrane Separation Technology**
Membrane separation is a promising technology due to its low energy consumption, minimal environmental impact, and ability to filter, concentrate, or separate materials without heat damage. In developed countries, it is widely used in applications such as reverse osmosis for whey concentration, nanofiltration for desalination and water recycling, ultrafiltration for protein purification, and microbial filtration for removing contaminants. While China has made progress, especially in milk sterilization and whey protein production, there are still gaps in membrane materials and components compared to foreign standards.
(2) **Biotechnology**
Biotechnology plays a vital role in modern dairy production. It includes genetic engineering, enzyme engineering, and fermentation techniques. These technologies are used to enhance microbial strains, produce specialized enzymes, and develop immune milk. Although biotech applications are growing in China, they remain limited in scale and scope compared to international advancements.
(3) **Cold Sterilization Technology**
Cold sterilization methods, such as high-pressure processing, pulsed electric fields, and ultrasonic treatment, preserve the nutritional and sensory qualities of dairy products better than traditional thermal methods. While some research is underway in China, most sterilization processes still rely on pasteurization and UHT, which are less effective in maintaining product integrity.
(4) **Detection Technology**
Advanced detection systems, including biosensors, immunology techniques, and capillary electrophoresis, are widely used abroad for real-time monitoring of milk quality. In China, on-line detection is still in early stages, with limited adoption of imported technologies and underdeveloped domestic alternatives.
(5) **Rheological Analysis Technology**
This technique helps understand how each production step affects product texture and quality. Although it is gaining attention, China’s application in this field is still in the initial phase.
(6) **Freeze-Drying Technology**
Freeze-drying preserves sensitive ingredients and enhances rehydration properties. It is mainly used in starter cultures in China, with limited application in immune milk production.
2. **Key Equipment for Dairy Processing**
(1) **Dairy Concentration Equipment**
Multi-effect evaporators are widely used in developed countries, but China mostly uses single- or double-effect models. Flash evaporation technology is rare, highlighting the need for upgrading existing equipment to improve efficiency and product quality.
(2) **Homogenizers**
Homogenizers break down fat globules, improving texture and shelf life. Although widely used in China, the stability of these machines lags behind foreign counterparts, and small-scale homogenizers for raw milk testing are lacking.
(3) **Sterilization Equipment**
High-temperature short-term (HTST) and ultra-high-temperature (UHT) sterilization methods are common, but most systems are imported. Domestic alternatives are still not competitive in terms of performance and reliability.
(4) **Automatic Inspection Equipment**
Rapid detection systems for raw milk bacteria and fat content are largely imported, with limited domestic development. Most companies still rely on traditional methods, indicating a need for investment in advanced inspection tools.
(5) **Milk Powder Production Equipment**
While domestic equipment exists, secondary drying and instant spray systems lag behind global standards, affecting product solubility and quality. Future R&D should focus on closing this gap.
(6) **Cheese Processing Equipment**
With limited cheese production in China, there is no local equipment available. Developing advanced, domestically produced cheese machinery is essential for future growth in this area.
Author: School of Engineering, Northeast Agricultural University