Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853.
J Dairy Sci. 2017 Dec;100(12):9894-9902. doi: 10.3168/jds.2017-13561.
During the first 100 years of the Journal of Dairy Science, dairy foods and dairy production dairy scientists have partnered to publish new data and research results that have fostered the development of new knowledge. This knowledge has been the underpinning of both the commercial development of the fluid milk processing industry and regulations and marketing policies for the benefit of dairy farmers, processors, and consumers. During the first 50 years, most of the focus was on producing and delivering high-quality raw milk to factories and improving the shelf life of pasteurized fluid milk. During the second 50 years, raw milk quality was further improved through the use of milk quality payment incentives. Due to changing demographics and lifestyle, whole fluid milk consumption declined and processing technologies were developed to increase the range of fluid milk products (skim and low-fat milks, flavored milks, lactose-reduced milk, long-shelf-life milks, and milks with higher protein and calcium contents) offered to the consumer. In addition, technology to produce specialty high-protein sports beverages was developed, which expanded the milk-based beverage offerings to the consumer.
在《乳业科学杂志》创刊的头 100 年里，乳制品和乳制品生产的乳品科学家们合作发表了新的数据和研究成果，促进了新知识的发展。这些知识是推动液体奶加工行业商业发展以及为奶农、加工商和消费者利益服务的法规和营销政策的基础。在前 50 年，重点主要放在生产和向工厂提供高质量的原料奶上，并延长巴氏杀菌液体奶的保质期。在后 50 年，通过使用牛奶质量支付激励措施，进一步提高了原料奶的质量。由于人口结构和生活方式的变化，全脂牛奶的消费下降，加工技术也得到了发展，以增加向消费者提供的液体奶产品种类（脱脂和低脂牛奶、风味牛奶、低乳糖牛奶、长保质期牛奶以及高蛋白和高钙牛奶）。此外，还开发了生产特种高蛋白运动饮料的技术，使基于牛奶的饮料产品向消费者扩展。
