Dairy products are favored by more and more consumers because of their rich nutrients and good taste, and have become an important part of consumers’ dietary structure. At the same time, the food safety of dairy products has become the focus of consumers’ attention. Therefore, controlling dairy food safety is a top priority for every dairy company. This article expounds on the food safety control measures for ensuring quality and safety in each link of the dairy product production process. To ensure the safety of milk sources, pasture construction and management and risk control during breeding activities need to be considered. The control of raw and auxiliary materials needs to be carried out by considering the acceptance system, storage of raw and auxiliary materials, and upstream supplier management and control. The control of the production process needs to be carried out from the aspects of personnel, equipment, ingredient and environmental management. In addition, this review highlights the importance of big data technology in dairy food safety risk analysis. We expect that this review will be helpful to relevant enterprises in improving their work on food safety management.

In this paper, an ion chromatography method for the determination of galactooligosaccharides (GOS) in milk powder was established. The protein in the sample was precipitated by acetonitrile, and GOS was extracted with acetonitrilewater and purified using a C18 column (or RP column) to remove impurities. The analyte was separated using an ion chromatograph equipped with quaternary gradient pumps and detected with a pulse amperometric detector. The calibration curve of this method had good linearity in the range of 10–300 μg/mL, and the results from repeated sample measurements were stable. The recovery rates from blank samples spiked at levels of 500–2 000 mg/100 g were 82.1%–98.0%. To sum up, this method required simple sample pretreatment and gave accurate results, and it could be suitable for the determination of the GOS content in milk powder samples.

A method for determination of hippuric acid and benzoic acid in dairy products by high performance liquid chromatography (HPLC) is described.The protein samples was precipitated by adding lead acetate and centrifuged,and then the analytes were separated on a C18 column with a mobile phase consisting of ammonium acetate and methanol solution and detected with a UV detector at 230 nm.The results showed that hippuric acid and benzoic acid displayed a good linearity relationship in the concentration range of 1-100 mg/kg.The recovery rate was 95.3％-103.6％.The method proved to be simple,accurate and repeatable.

A method for detecting thiocyanate in dairy products by high-performance liquid chromatography (HPLC) is described. The proteins in the samples were precipitated by the addition of acetonitrile, then the filtrate was separated on a strong anion exchange (SAX) column using a mobile phase made up of a mixture of sodium dihydrogen phosphate solution and methanol. The target compound was detected with a UV detector at 218 nm. The results showed that the calibration curve displayed a good linear relationship in the range of 0.2–100 mg/kg. The recovery rate of thiocyanate was 98.5%– 113.0%.The method is simple with good accuracy and stability for detecting thiocyanate in dairy products.

A method for the determination of fructooligosaccharides in modified milk by high performance liquid chromatography (HPLC) was developed. Fructooligosaccharides were extracted with water. The analysis was performed on a NH2 column using 70% acetonitrile in water as the mobile phase. The recoveries of fructooligosaccharides at four spiked levels between 20 and 500 mg/100 g ranged from 80.2% to 107.1%. The limit of quantification was 20 mg/100 g. This method is accurate, simple and suitable for the analysis of fructooligosaccharides in modified milk.

A method for determining vitamin C (VC) in dairy products by high performance liquid chromatography (HPLC) is described. Samples were added with metaphosphoric acid to precipitate proteins, filtered through filter paper, separated on a C18 chromatographic column with 0.25% metaphosphoric acid solution as mobile phase, detected with a UV detector, and quantified by an external standard method. The method proved simple and rapid with good accuracy and precision. The recovery of VC ranged between 93.6 % and 103.9% with relative standard deviation of 2.56% to 4.05%. The detection limit was 1 mg/kg.

A method for the determination of vomitoxin in milk powder by high performance liquid chromatography (HPLC) was developed. Samples were precipitated and filtered, and the supernatant was then purified and concentrated by immunoaffinity column chromatography, separated by C18 column chromatography, detected by ultraviolet detector and quantified by calibration curve method. The method proved to have good accuracy and precision. The spiked recovery of vomitoxin in dairy products was 98%–106%, and the relative standard deviations were 0.45%–1.21%. The detection limit of vomitoxin was 0.05 mg/kg.

A method for determining lutein in dairy products by HPLC is described. Samples were extracted with acetone and separated with a mobile phase made up of methanol and methyltert-butyl ether. The analysis was performed by UV detection at 445 nm, and the external standard method was used for quantification. This method has good accuracy and precision. The spiked recoveries in milk and milk powder ranged from 86.9% to 101.2% with a relative standard deviation of 2.56% to 4.05%. The detection limit was 0.02 mg/kg, and a linear range of 0.02 to 4 mg/kg was obtained.

A method for determining parabens and natamycin in dairy products by HPLC is described. Samples were extracted with methanol and separated on a C18 column with methanol-acetic acid solution as mobile phase. UV detection was performed at 256 nm and 305 nm. Complete separation of pimaricin and four parabens, methyl 4-hydroxybenzoate, ethyl 4-hydroxybenzoate, propyl 4-hydroxybenzoate and butyl 4-hydroxybenzoate was achieved within 35 min. Under optimized conditions, the linear ranges for the food antiseptics was 1–100 mg/kg with a correlation coefficient greater than 0.9990, and their average recovery rates from blank real samples spiked at three different levels was between 83.7% and 103%. This method was simple, rapid and accurate.