Core Insights - The project led by Associate Professor Wang Xiaopeng from Henan Agricultural University successfully passed the expert review by the Henan Provincial Department of Science and Technology, focusing on key common technical challenges in the development of new dairy products and smart supervision [1] Group 1: Project Achievements - The project achieved significant innovations in the selection of characteristic lactic acid bacteria fermentation agents and control of the "creaming" degree in cheese production, which have been successfully transformed into applications [1][3] - A specialized cheese forming equipment was designed, and a new packaging method was explored, leading to the development of China's first snack cheese stick product, creating a new market segment for cheese snacks [3] Group 2: Technological Advancements - The project established a "creaming" degree evaluation system for reconstituted cheese, identifying key indicators to maintain product texture and appearance [3] - The project team selected a local strain of Bifidobacterium from Xiayi County, known for its longevity, which demonstrated excellent properties such as tolerance, antioxidant capacity, and cell adhesion, leading to the successful industrial application of a proprietary yogurt fermentation strain in the "probiotic" series of Huahuaniu yogurt [3][5] Group 3: Economic Impact - The project established a membrane filtration production line and a cheese production line, with an annual production capacity of 15,000 tons, resulting in new product development of 8 varieties, generating annual sales revenue of 106 million yuan and tax revenue of 21.4 million yuan [5][6] - The project contributed to the formulation of 2 agricultural industry standards and was awarded 1 invention patent, along with receiving the Technical Progress First Prize from the China Dairy Industry Association [5][6] Group 4: Industry Significance - This project represents a significant achievement in the integration of production and research by the meat product processing team at the College of Food Science and Technology, Henan Agricultural University, playing an important role in alleviating current challenges in the dairy industry and adjusting the product structure in the province [6]