关键词: 乳制品, 非酶褐变, 品质指标, 分析方法

Abstract: Extending the shelf life of dairy products is of critical importance for the advancement of the dairy industry. Globally, dairy companies are actively exploring innovative business growth strategies to address the rising consumer demand for high-quality dairy products while simultaneously improving economic efficiency and promoting environmental sustainability within the supply chain.The system of dairy products is very complex, and during the storage period, the physicochemical reactions of the nutrients themselves as well as between the nutrients and the nutrients are complicated and variable and are susceptible to deterioration due to changes in the external environment. This review focuses on key indicators of dairy product quality, such as lipid oxidation, non-enzymatic browning, and significant environmental factors. By systematically selecting appropriate indicators and developing robust shelf-life prediction models, a scientific foundation is laid for the rapid and precise development of shelf-life models. These efforts ultimately support the sustainable development of the dairy industry.

Key words: dairy products, shelf-life prediction model, quality index, analytical method