Process for producing citric acid caseins by using yak milk dregs as raw materials
A technology of yak milk and citric acid is applied in the field of producing casein citric acid, which can solve the problems of high cost, many impurities, oxidative rancidity and the like, and achieve the effects of reducing product cost, reducing cost and improving efficiency.
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[0025] The present invention will be further described below in combination with specific embodiments.
[0026] In the present invention, the dry cheese that Tibetan herdsmen extract ghee from yak milk and then ferment and condense, that is, yak "milk dregs" is used as raw material, and citric acid is used as curd agent to produce casein; the process is: raw material→alkali dissolution→filtering Impurity removal→centrifugal degreasing→high-temperature short-term sterilization→acid curd→washing→dehydration→granulation→drying→quality inspection→finished product; the "milk residue" is dissolved by adjusting the mixture with 7.5% sodium hydroxide solution The pH value is 9.5; degreasing adopts a centrifuge with a rotating speed of 6800 rpm; the sterilization temperature is 90°C-95°C for 2-8 seconds; the acid coagulation pH is 3.8-4.1. The product is milky white granules with a milky smell and no peculiar smell. On a dry basis: protein ≥ 92.00%, fat ≤ 1.50%, moisture ≤ 12.00%. The ...
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