Drink milk with confidence! This technology injects "black technology" into milk and dairy products

Beijing, November 6 news According to the "News Hyperlink" of the Voice of China of the Central Radio and Television Corporation, on the morning of November 3, the 2020 National Science and Technology Awards Conference was held in the Great Hall of the People, and a total of 264 projects, 10 scientific and technological experts and 1 international organization were selected. Among them, there are 46 National Natural Science Awards, 61 National Technological Invention Awards, and 157 National Science and Technology Progress Awards.

Among them, "Milk and Dairy Products Safety Control and Quality Improvement Key Technologies" won the second prize of the National Science and Technology Progress Award.

What are the main risk points for the safety control of milk and dairy products? How are prohibited additives detected?

Safety control is the basis for ensuring the development of the dairy industry. The main feature of the dairy industry is that the industrial chain is relatively long, Wang Jiaqi, a researcher at the Beijing Institute of Animal Husbandry and Veterinary Medicine of the Chinese Academy of Agricultural Sciences, introduced that it includes key links such as breeding, milking, storage and transportation, and processing. Through the use of big data analysis and multi-standard sorting model in each link, it is found that illegal additives, mycotoxins, veterinary drug residues and heavy metal pollution are the main four risk factors.

As a consumer, whether or not to add prohibited substances to milk and dairy products has always been a concern. Wang Jiaqi said that the detection and prevention of these prohibited additives is the focus of their research. At present, the testing standards for milk and dairy products prohibited additives have been adopted, achieving full coverage of 4241 milk stations and 5280 milk trucks nationwide, playing a decisive technical support role in cracking down on illegal additions.

In the past ten years, China has carried out a series of risk factor detection technology research, established relevant detection methods and standards, realized the safety control of the entire production process of milk and dairy products, and significantly improved the safety level of milk and dairy products in China.

How is the quality improvement of milk and dairy products achieved?

The quality improvement of milk and dairy products has always been a hot topic of international research and attention, which is directly related to the life and health of consumers. After 15 years of research, China has established a quality improvement technology system with three key technologies as the core: high-quality raw milk, low-carbon processing technology and quality evaluation. After the application of this technical system, the quality level of raw milk in China has been greatly improved, milk retains more nutrients and active ingredients in processing, and the quality level of milk can also be accurately judged.

As a result, the quality of Milk and Dairy Products in China has been significantly improved, Wang Jiaqi said, the current raw milk and dairy products have reached the international advanced level.

How much do concepts such as quality pasture and organic milk affect the quality of milk? Is the more expensive the better?

On the whole, in the past five years, China's dairy farming model has undergone earth-shaking changes, the proportion of large-scale breeding has become higher and higher, a series of high-quality pastures have been established, and many enterprises have realized the production of organic milk. Wang Jiaqi believes that the emergence of concepts such as high-quality pasture and organic milk is of great significance to improving the quality of milk, and they actually present that the quality of milk has been scientifically evaluated.

This set of scientific evaluation methods for the quality of milk and dairy products can allow consumers to intuitively feel the quality of milk and have the right to choose, which can be simply boiled down to three points: nutrient content, content of active factors, and natural flavor.

Wang Jiaqi reminded that when buying milk, do not fall into the misunderstanding that the more expensive the price, the better the quality, consumers can refer to the above three points, carefully read the ingredient list and compare the choice.

Producer: Guo Jing

Reporter: Liu Hejia Yang Yang

Editors: Fu Zhao, Liu Fei, Pan Yuwei