内蒙古传统乳制品产业发展现状调研报告  

Survey report of Inner Mongolian traditional dairy industry

作　　者：雅梅[1] 哈斯其木格[1] 陈永福[2] 青格勒[1] 朱建军[1] 孙建萍[1] 张红梅[1] 肖芳[1] 

机构地区：[1]锡林郭勒职业学院,内蒙古锡林浩特026000 [2]内蒙古农业大学,呼和浩特010018

出　　处：《中国乳品工业》2016年第7期28-30,共3页China Dairy Industry

摘　　要：为了更好的服务区内传统乳制品行业的产业升级,保护蒙古族珍贵的文化遗产,团队实地考察并调研内蒙古自治区各代表盟市的传统乳制品加工企业、作坊及牧户。调研的内容包括传统乳制品的种类、蒙汉语名称、制作工艺、奶源、企业数量与规模、产品执行标准、产品销售情况、加工设备情况、从业人员情况等。通过深入的调研和分析发现:区内传统乳制品企业以中小微企业为主,缺乏规模化现代企业;工艺技术传承方式单一,有些传统乳制品的工艺接近失传;品种和口味有显著性地域差异,缺乏统一的行业标准。建议政府相关部门制定传统乳制品食品安全标准和行业标准,通过引导和支持企业、科研院所和高校开展传统乳制品方面的研发以提高整个行业的规范度、科技水平以及市场竞争力。In order to promote the development of traditional dairy industry, and to protect the Mongolian precious cultural heritage, our team surveyed and researched the variety of traditional dairy products, its Mongolian and Chinese name, techniques, the source of milk, the number and scale of factories, product standard, product sale, processing equipment, personnel, etc in the traditional dairy factory, workshop, and herdsmen＇s family. The in depth survey found that the major of traditional dairy factories were medium, small and micro-scale enterpris- es instead of large-scale modern enterprises. In addition, some techniques of traditional dairy products were closer to vanish; Varieties and fa- vors had significant regional differences, and the entire industry lacked of a unified industry standards. We suggested that the government should draw up traditional dairy safety and industry standards, and support enterprises, research institutes, and universities to start the research of the traditional dairy so as to improve the standard of industry, scientific and technological level, and market competitiveness.

关 键 词：传统乳制品 调研 行业标准 工艺 

分 类 号：TS252.56[轻工技术与工程—农产品加工及贮藏工程]