Abstract: [Objective] To address the loss of heat-sensitive active components during dairy processing,a "Native Temperature-controlled Active Freshness-locking Technology" was developed to maximize the retention of active ingredients in dairy products.[Method] A comparative analysis was conducted between conventional processing （80 °C pasteurization + 90 °C concentration） and the Native Temperature-controlled Active Freshness-locking Technology （72 °C pasteurization +75 °C concentration）. The changes in active components,including immunoglobulins,α-lactalbumin,β-lactoglobulin,lactoferrin,β-casein,lactoperoxidase,and alkaline phosphatase,were systematically evaluated.[Result] The new technology significantly improved the retention of lactoferrin and immunoglobulins. The content of both components in pasteurized milk was 1.38 times higher than that in conventional processing,while the immunoglobulin content in milk powder reached three times that of conventional processing. The retention rate of lactoferrin was approximately 35%,and lactoperoxidase retention in milk powder was about 5%. The alkaline phosphatase activity met the high-quality milk standard （≤350 mU/L）. The contents of α-lactalbumin,β-lactoglobulin,and β-casein were unaffected by the processing technology.[Conclusion] The Native Temperature-controlled Active Freshness-locking Technology effectively preserves heat-sensitive active components while meeting food safety requirements,providing a feasible technical approach for the production of high-activity dairy products.

Key words: Native Temperature-controlled Active Freshness-locking Technology, active components, immunoglobulin, lactoferrin, lactoperoxidase, China Excellent Milk Project