Core Insights - The article emphasizes the transformative role of the National Dairy Technology Innovation Center in advancing China's dairy industry through innovation and technology, aiming to establish a global leadership position in dairy production and processing [1][10]. Group 1: Industry Challenges and Innovations - The Chinese dairy industry has faced significant challenges, including reliance on imported dairy cattle and fermentation strains, which has hindered its development and competitiveness [1][2]. - The establishment of the world's first "Mongolian Plateau Livestock Germplasm Resource Bank" and a regional dairy cattle breeding database has enabled the preservation of 175 breeds and over 75,262 resource samples, ensuring comprehensive coverage of local breeds [2]. - The center has developed a dairy cattle breeding gene chip that can accurately assess genetic potential for high yield, disease resistance, and extended production periods, significantly accelerating the breeding process [2][3]. Group 2: Achievements in Dairy Production - China's dairy cow yield levels have reached or surpassed those of many developed countries, achieving what took over a century for others in a much shorter time frame [3]. - The center has successfully bred low-methane emission dairy cattle, promoting environmentally friendly practices in the dairy industry [3]. Group 3: Fermentation and Probiotic Development - The center has initiated a "bacteria-seeking journey" to collect traditional fermentation strains from various regions, aiming to preserve indigenous bacterial cultures that are at risk of extinction [4][5]. - A fermentation agent strain resource bank has been established, containing over 2,000 strains, which supports the development of functional probiotics [5]. - The research team has developed a high-throughput screening platform that can process 8,000 samples a day, significantly improving the efficiency of strain selection [5]. Group 4: Product Development and Market Impact - The center's research on the Bifidobacterium lactis BL-99 strain has been published in a top-tier scientific journal, showcasing the high standard of Chinese research in probiotics [6]. - Products derived from indigenous strains, such as regionally flavored yogurt, have been successfully launched, demonstrating the commercial viability of these innovations [6]. - The center's advancements extend beyond yogurt to functional foods and special medical foods, marking a significant shift from mere strain preservation to active industry creation [6]. Group 5: Processing Innovations - The center has shifted dairy processing from a one-size-fits-all approach to a model focused on "precision nutrition," catering to specific dietary needs of different consumer groups [7]. - Innovative techniques have been developed to separate and recombine natural functional components in milk, leading to customized products that enhance health benefits [7][8]. - The introduction of a zero-lactose milk powder using an "all-enzyme method" addresses lactose intolerance, allowing broader consumer access to dairy nutrition [8]. Group 6: Strategic Vision and Future Directions - Over the past three years, the center has focused on four key areas: dairy cattle breeding, nutritional health, processing technology, and safety quality, achieving groundbreaking advancements [10]. - The center's innovations have not only redefined the Chinese dairy landscape but also set a benchmark for industrial innovation on a global scale, providing a replicable model for other industries [10].