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The core areas of China's strategy for developing its dairy processing industry focus on key technologies and equipment that hinder the growth of the domestic dairy sector. By integrating imported knowledge with independent innovation, scientific research is being conducted to achieve breakthroughs in critical technologies and equipment, thereby accelerating industrial technological progress in China's dairy sector.
1. **Key Technologies in Dairy Processing**
(1) **Membrane Separation Technology**
Membrane separation technology offers advantages such as minimal environmental impact, low energy consumption, no need for chemical additives, and protection against heat damage. It enables simultaneous filtration, concentration, or separation of materials, making it increasingly valuable in dairy processing. In developed countries, membrane technology is widely used for applications like reverse osmosis in whey concentration, nanofiltration for desalination and recycling, ultrafiltration for protein purification, microbial filtration for pathogen removal, and electrodialysis for selective separation of charged components. Despite significant progress in China over the past 30 years, there are still gaps in membrane devices, materials, and components compared to foreign standards.
(2) **Biotechnology**
Biotechnology, including genetic engineering, cell engineering, and fermentation technology, plays a vital role in modern dairy production. It has been applied in creating genetically modified microorganisms, producing specialized enzymes, and developing immune milk. However, its application in China remains limited compared to global advancements.
(3) **Cold Sterilization Technology**
Cold sterilization techniques, such as high-pressure processing, pulsed electric fields, and ultrasonic treatment, help preserve the nutritional and sensory qualities of dairy products by minimizing temperature increases during sterilization. While these methods are well-developed abroad, their use in China is still in early stages, with most sterilization relying on traditional thermal methods.
(4) **Detection Technology**
Advanced detection systems, such as biosensors, immunology techniques, and capillary electrophoresis, are widely used in foreign dairy industries for real-time monitoring. In China, online detection is still in its infancy, with limited adoption of advanced foreign technologies.
(5) **Rheological Analysis Technology**
This technique helps monitor the physical properties of dairy products during processing, enabling better control and quality improvement. Its application in China is just beginning, with room for further development.
(6) **Freeze-Drying Technology**
Freeze-drying preserves the quality of heat-sensitive ingredients, enhances rehydration, and maintains product integrity. It is mainly used in starter cultures in China, though its application in immune milk is expanding.
2. **Key Equipment in Dairy Processing**
(1) **Dairy Product Concentration Equipment**
Multi-effect evaporators are widely used in developed countries for milk concentration, while China primarily uses single- and double-effect evaporators. Flash evaporation technology is still underdeveloped in China, highlighting the need for modernization.
(2) **Homogenizers**
Homogenizers improve product texture and shelf life by breaking down fat globules. Although widely used in China, the stability of homogenizing equipment lags behind international standards.
(3) **Sterilization Equipment**
Aseptic production lines using high-temperature short-term (HTST) and ultra-high-temperature (UHT) sterilization are common, but most equipment is imported. Domestic alternatives are still in early development stages.
(4) **Automatic Inspection Equipment**
Rapid testing systems for raw milk are mostly imported, with limited domestic development. Traditional methods remain prevalent due to the high cost and scarcity of advanced equipment.
(5) **Milk Powder Production Equipment**
While some domestic equipment exists, secondary drying and instant spray systems still lag behind global standards, affecting product solubility and quality.
(6) **Cheese Processing Equipment**
With minimal cheese production in China, there is no domestic equipment available. Developing local cheese processing technology is essential for future growth.
Author: School of Engineering, Northeast Agricultural University