Country for PR: China
Contributor: Xinhua News Agency
Tuesday, November 29 2022 - 22:40
Implementation of China Excellent Milk Project Attracts the Attention of World Dairy Industry
BEIJING, Nov. 29, 2022 /Xinhua-AsiaNet/--

Recently, The 7th International Symposium on Dairy Cow Nutrition and Milk 
Quality and The 4th China Excellent Milk Project Pasteurized Milk Development 
Forum organized by Institute of Animal Sciences, CAAS, Institute of Food and 
Nutrition Development, MARA, Dairy Association of China, American Dairy Science 
Association, Ministry for Primary Industries of New Zealand and Danish 
Veterinary and Food Administration were held online in Beijing.

Experts and scholars from China, the United States, Australia, New Zealand, 
Belgium and the Netherlands were invited to participate in the symposium At the 
conference, the use of the "China Excellent Milk Project" logo was released, 
and Fujian Changfu Dairy Co., Ltd. became the first enterprise in China to 
obtain the full item authorization of the logo. 64 Chinese dairy enterprises 
published a joint action program to produce high quality milk in China.

"China Excellent Milk Project", which focuses on raw milk upgrading, green 
low-carbon technology and high-quality milk consumption, has become an 
important measure to contribute to the action of national people nutrition 
program and healthy China strategy. The implementation of "China Excellent Milk 
Project" has increased the lactoferrin content of domestic quality pasteurized 
milk from 10.4 mg/L in 2017 to 44.8 mg/L in 2021, eight times more than that of 
imported products. China's domestic dairy industry is changing from the 
traditional homogeneous competition that relies on changing colors, varieties 
and excessive advertising packaging to improving the internal quality.

Nan Zheng, leader of the implementation team of "China Excellent Milk Project" 
and Executive Vice President of China Excellent Milk Alliance, has formulated 
the first international lactoferrin detection standard together with her team 
and established a three-dimensional evaluation method of milk quality based on 
enzymes, active proteins and furosine.

Source: The 7th International Symposium on Dairy Cow Nutrition and Milk Quality