Conference Report-Associate Researcher Zhang Shuwen-Current Situation and Development Trend of China's Cheese Industry

Editor in charge: Food Science

Zhang Shuwen Associate Researcher

Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences

Top Ten Outstanding Young Scientific and Technological Talents in the National Agricultural Products Processing Industry, Visiting Scholar of the Dairy Center of the University of Wisconsin; Member of the Agricultural Products Processing Standardization Technical Committee of the Ministry of Agriculture and Rural Affairs, Member of the Technical Expert Committee of China Light Food Industry Management Center, Member of the Agricultural Informatization Standardization Technical Committee of the Ministry of Agriculture and Rural Affairs Other social part-time jobs; guest postgraduate tutors of Tianjin University of Science and Technology and Tianjin University of Commerce; editorial board of "Dairy Science and Technology" and "China Dairy" magazines; review expert of National Natural Science Foundation of China and Beijing Natural Science Foundation

Has presided over more than 10 projects or topics such as the National Natural Science Foundation of China, the National Natural Science Foundation of China Youth Fund, the "13th Five-Year" Key Research and Development Program, and the Beijing Food Nutrition and Human Health Advanced Innovation Center Open Fund ; Participated in 14 national and provincial and ministerial-level projects such as the National Science and Technology Support Plan, International Cooperation Projects, and Public Welfare Industry Scientific Research Projects; presided over and participated in more than 10 enterprise horizontal cooperation projects

Title

Current Status and Development Trend of China's Cheese Industry

Summary

Cheese has the reputation of "milk gold", rich in nutritional value, rich in high-quality protein and natural calcium, and is suitable for consumption by all kinds of people
.
Cheese is an important dairy product in the daily diet of people in developed countries, with an average annual per capita consumption of about 24kg, and the total output steadily ranks first among dairy products
.
There are more than 130 countries producing cheese in the world, and the cheese industry consumes about 50% of the total raw milk.
It has a long production history, large scale of production, continuous process and high degree of equipment automation, and all whey nutrients and moisture are recovered Utilization and production of a wide range of milk-based ingredients greatly extend the dairy processing industry chain
.
The production and consumption of cheese in China is currently in a stage of rapid development.
At present, only 0.
5% of raw milk is used for cheese production.
The main production companies include Miao Kelanduo, Sanyuan, Guangming, Yili, Mengniu, etc.
The products are mainly cheese sticks and Remake cheese slices
.
At present, China's cheese processing industry still has problems such as small processing scale, single product types, lack of core processing technology, low degree of automation of processing equipment, unrecovered whey, and high costs due to unsound industrial systems
.
Entering the age of nutrition and health, with the upgrading of consumption, the diversification of consumer demand and the rapid development of the fast food industry, domestic cheese consumption continues to grow rapidly, with an annual growth rate of more than 30%
.
In 2020, China's domestic cheese consumption will be nearly 180,000 tons.
In the future, cheese will become an important nutritional dairy product for Chinese consumers' daily diet
.
Cheese production plays an important role in greatly increasing the utilization rate of raw milk, increasing the added value of dairy processing, enriching the types of dairy products, extending the dairy industry chain, and promoting the transformation and upgrading of the dairy industry's structure
.