中国乳业 ›› 2026, Vol. 0 ›› Issue (8): 112-122.doi: 10.12377/1671-4393.26.08.16

• 质量安全 • 上一篇    下一篇

鲜奶全链条质量安全智能管控体系的重构

吴炜俊, 蔡晓驹, 李颂群*, 吴泽鹏, 陈绮萍, 林育标, 莫嘉欣   

  1. 广州风行乳业股份有限公司,广东广州 510610
  • 发布日期:2026-09-17
  • 通讯作者: *李颂群（1977-），女，广东梅州人，本科，工程师，研究方向为乳品质量管控。
  • 作者简介:吴炜俊（1995-），男，广东江门人，硕士，工程师，研究方向为食品加工与安全；蔡晓驹（1990-），男，广东汕头人，大专，助理工程师，研究方向为乳制品研发工艺改进；吴泽鹏（1991-），男，广东揭阳人，本科，助理工程师，研究方向为食品质量安全；陈绮萍（1992-），女，广东广州人，本科，助理工程师，研究方向为食品质量安全；林育标（1994-），男，广东揭阳人，专科，技术员，研究方向为食品质量安全；莫嘉欣（2000-），女，广东肇庆人，本科，助理工程师，研究方向为食品质量安全。

Reconstruction of an Intelligent Control System for Quality and Safety throughout the Fresh Milk Supply Chain

WU Weijun, CAI Xiaoju, LI Songqun*, WU Zepeng, CHEN Qiping, LIN Yubiao, MO Jiaxin   

  1. Guangzhou Fengxing Dairy Co.,Ltd.,Guangzhou Guangdong 510610
  • Published:2026-09-17

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摘要： 鲜牛乳营养丰富但易腐败,其全链条质量安全管控是乳制品工业的核心挑战。传统基于终端产品微生物指标的管控模式存在滞后性、被动性和片面性,难以应对复杂腐败过程,无法满足消费者需求。本文从乳品企业实践视角出发,提出“机制新认知+技术新突破+体系新构建”的三维创新框架以重构鲜奶质量安全管控体系。在机制认知上,借助多组学技术剖析鲜奶腐败机制,实现认知转变;技术上,评估传统技术局限,探讨非热或温和加工技术潜力;体系构建上,基于数字孪生理念打造全链条智能管控体系,实现从“被动检测”到“主动预防”的升级,为乳制品行业提供质量安全管控蓝图。

关键词: 鲜奶, 微生物腐败, 质量安全, 智能管控, 全产业链

Abstract: Fresh milk is rich in essential nutrients but highly susceptible to spoilage,making quality and safety control across the entire supply chain is a critical challenge for the dairy industry. The conventional control model,which relies on microbial indicators of end products,is inherently lagging,reactive,and limited in scope,rendering it inadequate for addressing complex spoilage dynamics and evolving consumer expectations.Drawing on practical insights from dairy enterprises,this paper proposes a three-dimensional innovation framework—“advanced mechanistic understanding+advanced technological breakthroughs+advanced systemic reconstruction”—to transform the quality and safety control system for fresh milk. In terms of mechanistic understanding,multi-omics technologies are employed to elucidate the spoilage mechanisms of fresh milk,enabling a paradigm shift in scientific cognition. From a technological standpoint,the limitations of traditional processing methods are critically assessed,and the potential of non-thermal and mild processing technologies is explored. With respect to systemic development,a full-chain intelligent control system was established based on the digital twin concept,facilitating a transition from“reactive detection”to“proactive prevention”. This integrated approach offers a comprehensive blueprint for enhancing quality and safety assurance in the dairy industry.

Key words: fresh milk, microbial spoilage, quality and safety, intelligent control, entire supply chain

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