China’s dairy industry is advancing through innovative research led by Yili Group and the National Centre of Technology Innovation for Dairy (NCTID). Key focuses include improving dairy product quality, enhancing probiotic preservation with new encapsulation techniques, and advancing dairy cattle breeding using stem cell and gene-editing technologies. The initiative also emphasizes sustainability and global collaboration, with research extending to international partners in New Zealand and the Netherlands.
Dairy scientists in China are partnering with industry leaders to enhance the quality of dairy products such as yoghurt, cheese, and milk while promoting sustainable production practices. This collaborative effort aims to improve nutritional value, taste, and overall product quality, addressing evolving consumer demands.
Enhancing Dairy Products Through Innovation
China’s dairy sector is experiencing a surge in innovative research, focusing on both improving product quality and increasing sustainability. Fazheng Ren, a dairy scientist and chair of the steering committee of the National Centre of Technology Innovation for Dairy (NCTID), emphasises the need for industry-wide innovation.
Yili Group, Asia’s largest dairy corporation, is at the forefront of this research. With 15 innovation centres globally and over 4,000 patents, Yili’s collaboration with the Inner Mongolia Autonomous Region led to the establishment of NCTID in Hohhot. This centre unites over 100 companies, universities, and research institutes, pooling resources to tackle key research areas such as high-yield dairy cattle breeding, low-carbon farming, and high-value ingredients.
Breakthroughs in Probiotic Preservation
One significant advancement from this research is the development of a new encapsulation technology designed to preserve probiotics in dairy products. Probiotics, which offer health benefits, are sensitive to heat and pressure, often requiring careful handling to remain viable.
NCTID researchers have created a novel water-in-oil-in-water (W/O/W) emulsion encapsulation method. This technique uses a two-film, three-phase emulsion with whey protein concentrate and pectin to protect probiotics from degradation. Tested with Lactobacillus rhamnoses, this method achieved nearly 80% encapsulation efficiency, improving the probiotics’ survival during pasteurization, digestion, and storage at 4°C.
Advancements in Dairy Cattle Breeding
The NCTID is also focusing on improving dairy cattle through advanced breeding technologies. Researchers are employing stem cell and gene-editing techniques to enhance the productivity and disease resistance of Holstein cattle. By developing bovine expanded potential stem cells (bEPSCs) and using gene editing, they aim to produce cattle with desired traits.
Additionally, the research includes establishing a big data platform for breeding and utilizing artificial intelligence to monitor cattle health.
Global Collaboration and Future Directions
The technologies developed by NCTID have already been incorporated into Yili’s products, improving flavor and texture in cheese and other dairy items. Yili is also creating lactose-free products and identifying local probiotic strains to cater to global consumer needs.
To extend its global reach, the NCTID has partnered with research institutions in the Netherlands and New Zealand, including the China–New Zealand Dairy Development Centre. These collaborations aim to foster sustainable development in the dairy industry and enhance access to global innovation resources.
By combining research with industry efforts, the NCTID and its partners are setting new standards in dairy production, benefiting both public health and industry practices.
