Mengniu Dairy

Last updated January 21, 2026

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Dairy protein structural solidification: Mengniu DairyRecent Research Landscape

The control lever is the engineering of dairy protein matrices to maintain structural integrity across different physical states like aeration, coating, and dehydration. This allows for high-protein density without compromising texture or shelf-stability.

What technical problems is Mengniu Dairy addressing in Dairy protein structural solidification?

Structural instability during solidification

(5)evidences

High protein concentrations in dairy solids lead to excessive hardness and poor mouthfeel. Overcoming this textural degradation allows for shelf-stable snacks and frozen desserts with high nutritional density.