Mengniu Dairy

Last updated January 21, 2026

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Milk fat phase crystallization control: Mengniu DairyRecent Research Landscape

The technical lever is the control of protein network structure and viscosity after fermentation to maintain smoothness at room temperature. This enables shelf-stable dairy products without compromising sensory texture.

What technical problems is Mengniu Dairy addressing in Milk fat phase crystallization control?

Gritty texture in dairy

(12)evidences

The keywords highlight issues with smoothness and texture consistency in fermented products. Addressing these structural defects ensures a palatable mouthfeel and product stability.

Post-fermentation viscosity instability

(3)evidences

The keywords focus on improving stability and starter composition during storage and preparation. Solving this prevents phase separation and texture degradation in dairy products.