China Dairy ›› 2024, Vol. 0 ›› Issue (6): 2-8.doi: 10.12377/1671-4393.24.06.01

• DAIRY ECONOMICS • Previous Articles     Next Articles

The Summary of 75 Years Development History of Scientific and Technological Innovation in Chinese Dairy Processing Industry

WANG Jing, WANG Mengmeng, TIAN Yuan, XIAO Xinxin, ZHANG Chao*   

  1. Chinese Academy of Agricultural Sciences,Agricultural Information Institute,Beijing 100081
  • Online:2024-06-25 Published:2024-07-01

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Abstract: In the development process of China's dairy industry from small to large,from weak to strong,scientific and technological innovation has always played a key role. This paper analyzesd that since 1949,China's dairy industry has experienced the embryonic stage of production technology （1949-1978）,the rapid development of mechanization （1979-2007）,the adjustment period of modern dairy industry structure （2008-2017）,and the jump period of high-quality development （2018-present）.Scientific and technological innovation has played a leading role in industry innovation,from the initial mechanized application to improve production efficiency,to the subsequent sterilization technology and filling technology to promote the expansion of the industry scale, and then to the introduction of intelligent technology to make Chinese dairy enterprises among the world's advanced level. The history showed that scientific and technological innovation is of great significance to enhance the international competitiveness of China's dairy industry and realize industrial upgrading and structural optimization.

Key words: dairy processing, scientific and technological innovation, high quality development, liquid milk

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