Mengniu Dairy

Last updated January 21, 2026

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Multiphase lipid extraction and chromatography: Mengniu DairyRecent Research Landscape

The technical lever is the precise isolation and quantification of specific volatile lactones, furans, and complex glycans within a lipid-rich dairy matrix. This enables the engineering of flavor stability and nutritional bio-equivalence in processed dairy products.

What technical problems is Mengniu Dairy addressing in Multiphase lipid extraction and chromatography?

Casein hydrolysate sensory bitterness

(4)evidences

The enzymatic breakdown of casein frequently produces hydrophobic peptides that cause unpalatable bitterness. Controlling this failure mode is essential for the commercial viability of protein-based nutritional products.

Inaccurate protein fraction quantification

(3)evidences

Standard analytical methods fail to precisely differentiate and quantify specific globulin subunits like 7S and 11S in complex legume matrices. Accurate measurement is essential for determining the functional and nutritional quality of industrial soy derivatives.

Inconsistent nutritional profile validation

(3)evidences

Current methods fail to precisely distinguish and measure complex exogenous proteins and oligosaccharides in dairy matrices. Solving this enables rigorous verification of infant formula bio-similarity to human milk.

Trace contaminant detection sensitivity

(2)evidences

Low concentrations of volatile lactones and furans in complex dairy matrices make accurate identification difficult. Improving detection limits allows for better quality control and shelf-life assessment.