Dairy quality is an important indicator that consumers consider when purchasing corresponding products. Strengthening strict control over dairy quality to meet the basic needs of consumers is beneficial for the long-term development of dairy enterprises. By clarifying the factors that affect the quality of dairy products, taking effective prevention and control measures, and regaining the trust of consumers, it is a feasible path to improve the structure of the dairy market and increase its market share. It has important practical significance for promoting the coordinated development of dairy and animal husbandry.

1、 The Importance of Strengthening Dairy Quality Control
1. Meeting consumer needs

Dairy products have high nutritional value and are the first choice for supplementing nutrients and improving physical fitness. Every year, consumers spend an astonishing amount on purchasing dairy products, and their demands for dairy quality are also increasing. Dairy enterprises should strengthen their control over dairy quality, implement dynamic and strict supervision throughout the entire process of dairy production, and ensure that dairy quality meets the prescribed standards, Committed to providing consumers with safe and reliable dairy products, and safeguarding their legitimate rights and interests.

2. Promote the long-term development of dairy enterprises

The trust of consumers in dairy enterprises can affect their purchasing preferences. Dairy products that are deeply trusted and loved by consumers often bring more profits to the enterprise. Enterprises can invest the funds they receive into the construction of milk source bases, purchase advanced production equipment, expand the scale of dairy production and market share, and become the cornerstone for dairy enterprises to achieve long-term development. Based on this concept, dairy enterprises must attach great importance to controlling the quality of dairy products, adopt scientific management methods to manage milk source bases, process high-quality dairy products to supply to consumers, pay attention to maintaining good relationships with consumers, win good reputation, enhance their market competitiveness, and stand out in market competition, making the development of dairy enterprises go further and further.

3. Promote industrial transformation and upgrading, and drive farmers

Leading enterprises in the industry usually serve as a link between the market and individual businesses. Against the backdrop of coordinated development in industries such as animal husbandry, agriculture, and transportation, dairy enterprises should actively shoulder the arduous task of controlling dairy quality, deeply realize the close connection between dairy quality and their stable operation and healthy development, adopt intelligent and automated technologies to monitor milk source bases and dairy production processes, and actively implement production and operation reforms, Improve the quality of dairy products. The relevant industries have formed a stable chain of interests, providing more employment opportunities for farmers, driving them towards the path of wealth, mobilizing their enthusiasm for raising cows, and contributing a huge force to the rise of the dairy industry.

2、 The main factors affecting the quality of dairy products
1. Milk source and farmer factors
For a long time, the decentralized farming model has dominated animal husbandry, with the number of dairy cows far from meeting international standards. On the one hand, it has caused instability in the supply of raw milk, and on the other hand, it has increased the cost of dairy production due to the difficulty of intensive processing. The lack of professional technical personnel in the industry to provide guidance to dairy farmers has led to a relatively low average feeding level and a lack of reasonable allocation of feed ingredients, resulting in serious resource waste and low raw milk production. When testing raw milk, many indicators are found to be unqualified, greatly affecting the quality of dairy products. Traditional and extensive management models are still used in the management of milk source bases. Poor hygiene conditions and inadequate control of external temperature and storage methods are common in milk source bases. Raw milk may deteriorate before centralized collection, and the use of sterilization measures can damage the nutritional components of raw milk, posing a huge challenge to the production of high-quality dairy products. The enthusiasm of dairy farmers in breeding can also affect the quality of raw milk. In the dairy industry chain, dairy farmers who pay the most bear the highest risk but receive the lowest returns. If they are affected by natural disasters or market price fluctuations, dairy farmers are at risk of losing money at any time and switch to other industries, which will inevitably affect the supply of raw milk.
2. Processing technology and equipment factors
With the progress and development of science and technology, new technologies and processes are constantly introduced into dairy processing. However, some improper application of processing processes can pose a threat to the quality and safety of dairy products, especially additives and cleaning agents. The use of additives in dairy processing is to preserve freshness and maintain the original taste of the product. Enterprises should use additives in accordance with the prescribed standards and strictly control the dosage within the allowable range. If they use additives excessively in order to extend the shelf life of dairy products, create a false impression of freshness, they will pose hidden dangers to the quality and safety of dairy products. Cleaners are chemicals used to clean dairy processing equipment. After use, they need to be rinsed repeatedly with clean water to avoid residue on the equipment that may affect the taste, color, and quality of the dairy product. Some dairy products have found microorganisms exceeding the standard during testing, which is due to the short cleaning time and low flow rate of processing equipment, resulting in residual cleaning agents and adhesion to the equipment, causing dairy products to deteriorate. The failure of dairy processing equipment can delay production progress, and the process of repairing equipment can easily cause secondary pollution, posing a threat to dairy quality.
3. Corporate ethics and technical management factors
As the main body of dairy production and processing, the quality control awareness and ability of enterprises will have a direct impact on the effectiveness of dairy quality control work. However, some enterprises are tempted by high interests to tamper with the production date and nutritional composition of dairy products, use low-quality dairy products as high-quality products, and then sell them to consumers at high prices. Once such incidents are exposed, they will damage the image of dairy enterprises, and enterprises will self destruct the Great Wall. Some employees of enterprises load dairy products from cold storage to specialized transportation vehicles, which takes a long time to place in the open air environment. The temperature of the cold storage and transportation vehicles also does not meet the specified requirements. Under high temperature weather, dairy products will quickly deteriorate, and those that reach consumers will be sour dairy products. The reasons for quality issues during the dairy processing and transportation stages are due to the lax supervision of details by enterprises, the failure to establish a comprehensive dairy quality control system, outdated models of dairy quality testing instruments, low accuracy, and the difficulty of obtaining accurate dairy testing results solely based on subjective experience by testing personnel. As a result, the reliability of dairy quality testing has decreased. Enterprise employees lack refinement in dairy quality control, and their operations in related work are not standardized and rigorous enough, which increases the risk of dairy quality and safety.
4. Legal and regulatory factors

At present, there are many departments involved in the supervision of the dairy industry, and different standards are followed among them. It is difficult to reach a consensus on interests, and the phenomenon of multiple management is common, which restricts the smooth implementation of law enforcement work. Testing institutions at all levels have repeatedly purchased testing equipment and have not yet formed a complete dairy supervision and testing system, resulting in a relatively chaotic dairy market.

3、 Effective Measures for Controlling Dairy Quality
1. Strengthen the construction of milk source bases and improve the quality of dairy farmers

To prevent and control dairy quality issues from the source, it is necessary to pay sufficient attention to the construction of milk source bases, invest sufficient financial resources, implement large-scale and scientific breeding, promote industrial structure adjustment, and ensure the quality of raw milk. Following the principles of ecological and environmental protection, choose areas far from industrial production and residential areas to build breeding farms, introduce excellent dairy cow varieties, strengthen seed selection and breeding work, and keep relevant records as a basis for continuously optimizing breeding varieties. Improve the hygiene conditions of the milk source base, regularly clean and disinfect the sheds, create a clean and tidy activity space for cows, and reduce the incidence of diseases. Promote mechanized milking methods, improve milking efficiency, build supporting cold chain equipment, and ensure proper storage of raw milk. Conduct comprehensive and intelligent monitoring of the entire milk source base to promptly identify and solve feed, hygiene, and raw milk storage issues, and reduce raw milk quality risks.

Establish a socialized service system, provide professional training and guidance to dairy farmers, teach them feeding techniques at various stages of cow growth, patiently answer personalized questions that dairy farmers encounter when raising cows, and arrange professional technical personnel to provide demonstrations for dairy farmers to avoid economic losses caused by improper feeding methods. Dairy enterprises and dairy farmers share risks and benefits, acquire raw milk at reasonable prices, scientifically guide dairy farmers in raising cows, maintain good cooperative relationships, ensure the stability and quality of raw milk supply, and enhance the resilience of dairy farmers to market price fluctuations, climate and environmental changes, and disease attacks. The interests of dairy farmers have been effectively safeguarded, and they will not arbitrarily violate contract agreements, creating a mutually beneficial and win-win situation. We can build an online service platform to guide dairy farmers to post questions on professional websites, and have professionals answer their questions. Some dairy farmers have low information literacy and need to build a consulting service station at the milk collection station to create a team of technical experts with strong business capabilities and service awareness. They should carefully listen to the problems encountered by dairy farmers, and provide feasible suggestions through investigation and visits, in order to achieve scientific feeding of cows and effectively improve the quality of raw milk.

2. Strengthen the construction of dairy quality control system
In the dairy processing process, employee violations can have a negative impact on the quality of dairy products. By establishing a dairy quality control system and treating dairy quality control as a long-term and normalized task, we can dispel employees' fluke mentality, strengthen supervision of each processing link, and never tolerate any discovered dairy quality problems. We must impose strict penalties on relevant responsible persons, Make all employees aware of the importance that the company attaches to the lifeline of dairy quality. Regularly provide technical training to employees to enable them to fully understand and master the application essentials of new technologies, equipment, and processes, improve their comprehensive quality and ability, maintain high concentration in dairy processing, and avoid dairy quality problems caused by temporary mistakes. The quality standards for the construction of dairy enterprises should be in line with international standards, so that enterprises can conduct self testing before delivering samples to testing institutions. They can use the most advanced testing instruments and techniques to obtain comprehensive indicators of dairy composition, analyze the shortcomings of current dairy quality control work, further optimize dairy processing technology, improve quality control system, and promote the effective implementation of dairy quality control work.
The sense of responsibility of dairy enterprises is reflected in controlling the quality of dairy products. By purchasing advanced testing instruments, enterprises can easily test processed dairy products at any time, understand the quality of dairy products, use appropriate methods to prevent the loss of nutrients in dairy products, and ensure the effectiveness of dairy quality control. The application of new detection technologies and equipment in dairy enterprises is an inevitable trend, such as milk density, water content calculation, milk freshness (acidity), alkaline substances, starch, maltodextrin, etc., which must be accurately measured. It is also necessary to have a clear understanding of whether there are pesticides and veterinary drug residues, heavy metal content, and pathogenic microorganisms in the dairy products. After scientific analysis, Determine whether the current production and processing processes of dairy enterprises need improvement, help dairy enterprises formulate development plans for the next stage, and maintain a thriving development trend.
From the completion of dairy processing to the hands of consumers, if storage and transportation management is not in place, it will lead to a sharp increase in the quality and safety risks of dairy products. It is necessary for enterprises to strengthen the management of these two links, prevent and control dairy quality problems, and reduce unnecessary losses. Placing dairy products in a cold storage for storage, introducing an intelligent monitoring system, and adjusting the temperature of the cold storage in real time to maintain a constant temperature is beneficial for maintaining the stability of dairy ingredients, and dairy products are not prone to spoilage under such conditions. After taking out the dairy products from the cold storage, they should be quickly loaded into the transportation vehicle, handled with care, and protective measures should be taken on the transportation vehicle to prevent container breakage. Containers and transportation vehicles containing dairy products should be disinfected and sealed, and cold chain distribution should be used throughout the entire process. Retailers should also use freezers to store dairy products to ensure the freshness of consumers' purchases.

4. Strengthen legal construction and enforcement efforts by regulatory authorities
Actively drawing on advanced foreign laws and regulations as well as experience in dairy quality management and control, and combining with the actual situation in our country, we will improve the legal system for dairy quality supervision, so that the entire process and refined dairy quality control work can have legal basis, dispel the mentality of criminals using inferior dairy products for profit, standardize the processes of cow breeding, raw milk procurement, dairy processing and transportation, and lead the reform and innovation of dairy enterprises. Raise the entry threshold for the dairy industry market, regularly conduct quality testing on the products produced and processed by dairy enterprises, review the qualifications of dairy enterprises, implement standardized management, and punish those who do not meet quality standards, increase illegal costs, and make dairy enterprises attach great importance to product quality control from the bottom of their hearts. Regulatory departments at all levels should strengthen communication and collaboration, strive to achieve comprehensive coverage of dairy quality supervision, and avoid unscrupulous enterprises from acting recklessly and infringing on consumer interests in a vacuum zone. The quality supervision department of dairy products should promptly provide feedback on their work to law enforcement agencies. Law enforcement agencies will punish violators in accordance with current laws and regulations in China, increase the intensity of punishment, order illegal enterprises to shut down and rectify, hold relevant responsible persons criminally responsible, blacklist non-performing enterprises, permanently prohibit them from entering the food processing industry again, thus making unqualified enterprises and products nowhere to go, and enhancing the sense of responsibility of dairy enterprises, Always remember your social responsibility and safeguard the quality and safety of dairy products.

5、 Conclusion
In summary, dairy quality control requires multiple parties to work together to form a joint force and jointly fulfill the fundamental task of supervising and controlling dairy quality. Local government departments should strengthen the construction of laws, regulations, and social service systems, and increase the punishment of illegal enterprises; Dairy enterprises should continuously improve their quality control system, build a consumer oriented corporate culture, and use training and education activities to improve the overall quality of employees. At the same time, dairy enterprises should, under the guidance and supervision of government departments, build standardized milk source bases, provide scientific guidance to dairy farmers, ensure stable and qualified raw milk supply, provide consumers with high-quality dairy products, promote industrial structure upgrading, and promote the healthy development of domestic dairy industry.

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