乳制品全链条关键环节的质量安全现状及控制策略  

Quality and Safety Status and Control Strategy of Key Links in the Whole Chain of Dairy Products

作　　者：柴庭庭 管新艳 柴保臣 CHAI Tingting;GUAN Xinyan;CHAI Baochen(Shenzhen Chenguang Dairy Co.,Ltd.,Shenzhen 518107,China;Shenzhen Guangming District Center for Disease Control and Prevention,Shenzhen 518107,China;License Review Center of Shenzhen Municipal Administration for Market Regulation,Shenzhen 518024,China)

机构地区：[1]深圳市晨光乳业有限公司,广东深圳518107 [2]深圳市光明区疾病预防控制中心,广东深圳518107 [3]深圳市市场监督管理局许可审查中心,广东深圳518024

出　　处：《食品安全导刊》2025年第1期1-4,共4页China Food Safety Magazine

摘　　要：目前,我国乳制品行业呈现出稳步发展态势,市场持续扩容,产业链日益完善,竞争格局稳定,产品高端化和多样化的发展趋势明显。然而,我国乳制品行业发展也面临一些挑战,如企业自主研发能力不足、食品安全管理能力不强、原料乳的质量把控不到位等,这些都可能对行业发展造成影响。基于此,本文简要分析乳制品全链条关键环节的质量安全现状,并提出有效的质量控制策略,以期提升乳制品的质量稳定性与安全性,从而推动乳制品行业可持续发展。At present,China’s dairy industry shows a steady development trend,which is manifested by the continuous expansion of the market,the increasingly perfect industrial chain,the stable competition pattern,and the obvious development trend of high-end and diversified products.However,the development of China’s dairy industry is also facing some challenges,such as insufficient independent research and development capabilities of enterprises,weak food safety management capabilities,and poor quality control of raw milk,which may have an impact on the development of the industry.Based on this,this paper briefly analyzes the quality and safety status of the key links of the whole chain of dairy products,and puts forward effective quality control strategies to improve the quality stability and safety of dairy products,so as to promote the sustainable development of the dairy industry.

关 键 词：乳制品 食品安全 原料奶 加工 流通 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程] F426.82[轻工技术与工程—食品科学与工程] F203[经济管理—产业经济]