QUALITY CONTROL

Research on the Formation Mechanism of Dairy Product Quality and Safety Risks Based on Fuzzy Cognitive Map

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  • School of Management Science and Engineering,Nanjing University of Finance and Economics,Nanjing Jiangsu 210023

Online published: 2024-04-24

Abstract

In order to reduce people's concerns about the quality and safety of dairy products,this paper on the basis of the existing literature research,using gray correlation and sensitivity analysis,analyzed the factors affecting the quality and safety of dairy products,establish fuzzy cognitive map model,calculated the state values of each influencing factor after the system reaches the stability,the factors affecting the quality and safety of each dairy products are sorted out,finally found that facilities factors were the main factors affecting the quality and safety of dairy products,measures such as improving the cold chain system and innovating production equipment can be taken to improve the quality and safety of dairy products.

Cite this article

GUAN Jiaqi, ZHANG Fang, DU Yuxuan, WANG Wenning, XU Xiang, ZHANG Zhengyong . Research on the Formation Mechanism of Dairy Product Quality and Safety Risks Based on Fuzzy Cognitive Map[J]. China Dairy, 2024 , 0(3) : 71 -76 . DOI: 10.12377/1671-4393.24.03.13

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