The Analysis Of The Quality Of Some On Sale Traditional Dairy Products And The Demand Of Market

We measure products quality and analysis the market status of the 10 kinds of commercially available traditional dairy products by Detection of a commercially available conventional methods of food nutrients,National standards for health quality testing methods and survey methods to provide theoretical basis for promoting the market of traditional dairy products. The results are as follows:(1) The traditional dairy products are easy to produce,but the production method still maintained in the traditional hand-made way。Therefore,we need to improve our making technology.(2) The traditional dairy products are rich in nutrition and High value in the use. The comparison between Nutrients and Mineral content of the traditional dairy products shows that the dried one is rich in protein and the cream product is rich in fat, but they have no regulations in their content because of lacking scientific and standard production method.(3) The results of health indicators, such as, the total number of colony,flora of E.coli,Pathogens and Aflatoxin M1 meet the national health standard. Pathogens and Aflatoxin M1 are not found in any samples. The flora of E.coli is higher, so we need to improve health management in the making process.(4) The commercial group of the traditional dairy product is increasing in numbers and levels, especially in Tofu milk and cheese. For most of the consumer, the high price is the constraint to buy. In addition, the problem of product safety,stability and packaging concerns interest of consumers and influences their standard of consuming.