In recent years, consumer complaints about dairy products have been frequent, and dairy quality problems have become the focus of social and livelihood concerns. It is urgent to build a whole-chain quality traceability system for dairy production and improve the traceability system of dairy products. This paper deeply analyzes the whole quality information flow of dairy production, and reviews the traceability technologies currently used in dairy production. This review is expected to provide innovative control strategies for improving the dairy management system and help diary producers in reducing consumer complaints about quality problems.

Acidified milk systems are prone to whey syneresis, resulting in phase separation. This phenomenon can be prevented by stabilizer addition. This paper explains the mechanism underlying the role of hydrocolloids like pectin in stabilizing acidified milk systems, aiming at providing ideas for applications of more stabilizers in foods.