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Chapter One: Foreword
1.1 Presenting the strategically research of China's dairy industry development
1.2 Thoughts and achievements of the strategically research of China's dairy industry development
1.3 Basic Conclusions of the strategically research of China's dairy industry development

Chapter Two: Objectives and forecasts of China's diary industry
2.1 Demand forecasts of dairy products
2.1.1 Major factors affecting the consumption of dairy products
2.1.2 Consumption demand forecasts of dairy products
2.2 Production forecasts of China's dairy products
2.2.1 Factors affecting the development of dairy productions.
2.2.2 Production forecasts of dairy products
2.3 Assessment of the conditions to implement the objectives
2.3.1 Impacts of domestic macro-economic environment
2.3.2 Prospects of importing high-quality breeds and increasing dairy source supply
2.3.3 Impact of the development of embryo-transplanting technology on the diary source supply

Chapter Three: Raw milk productions in China
3.1 Growth of raw milk production
3.1.1 Growth of the total amount and structural changes of raw milk
3.1.2 Amount growth of cows on hand
3.1.3 Single production growth of cows.
3.2 Status of raw milk production in China
3.2.1 Total and single production of raw milk
3.2.2 Pricing of raw milk
3.2.3 Regional Distribution of raw milk production
3.2.4 Cost benefit and ownership structure of raw milk production
3.2.5 Organizing and operation modes of raw milk production
3.3 Major problems existed in China's raw milk production
3.3.1 Low average single production
3.3.2 Serious quality problems
3.3.3 Pool organizing and instable incomes of farmers
3.3.4 Improper milk cow feedstuff structure
3.3.5 Slow implementing of new technologies
3.4 Prospects, assumptions and strategies of raw milk production in the next 15 years
3.4.1 Prospects and assumptions
3.4.2 Measures to speed up raw milk production in the future 15 years in China

Chapter Four: Dairy products processing in China
4.1 History and status of the diary products processing
4.1.1 Retrospect of dairy products processing
4.1.2 Current status of dairy enterprises
4.2 Analysis of dairy products structure
4.2.1 Liquid milk
4.2.2 Milk powder
4.2.3 Cheese
4.2.4 Ice cream
4.2.5 UHT milk
4.2.6 Fermented milk
4.3 Problems in dairy products processing
4.3.1 Products quality problems
4.3.2 Raw milk quality problems
4.3.3 Coordination between raw milk production and processing
4.4 Prospects and assumptions of dairy processing business
4.4.1 Capital demand for the development of dairy processing business in China
4.4.2 Scale of dairy processing business in China
4.4.3 Merger and regrouping of dairy processing business
4.4.4 Regional Distribution of dairy processing
4.4.5 Way out: high quality and low price
4.4.6 Weakness: market consumption
4.5 Suggestions for dairy processing business

Chapter Five: Dairy products consumption in China
5.1 History and status of dairy products consumption in China
5.1.1 Total consumption and per-capita consumption of dairy products
5.1.2 Regional characteristics of dairy consumption
5.1.3 Varieties and structure of dairy products consumption
5.1.4 Consumption group and patterns of dairy products
5.2 Factors affecting dairy products consumption in China
5.2.1 Traditional consumption habits and preferences