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Method for processing milk dregs

A processing method and technology for milk residue, which are applied in the field of dairy industry manufacturing, can solve the problems of unreported content of physical and chemical components of milk, low yield, difficult to guarantee hygiene and safety, etc., and achieve the improvement of sanitation and preservation conditions, and the improvement of yield and improvement. The effect of the extraction method

Inactive Publication Date: 2014-09-24
YUNNAN AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using traditional methods to make "milk dregs" has a low yield and is difficult to guarantee hygiene and safety
At present, the milk for making ghee and "milk dregs" includes milk produced by yaks, P cows, and yellow cattle, but previous reports only have one type of yak or a mixture of three types of milk. For the milk of yaks, P cows, and yellow cattle There is no comparative report on the content of physical and chemical components

Method used

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  • Method for processing milk dregs
  • Method for processing milk dregs
  • Method for processing milk dregs

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] The technical solutions of the present invention will be further described in detail below in conjunction with specific embodiments.

[0023] 1 Materials and methods

[0024] 1.1 Time and place

[0025] This experiment was completed from July 20, 2013 to February 10, 2014 in the central laboratory of the College of Food Science and Technology of Yunnan Agricultural University and the laboratory of Kangmei Dairy Co., Ltd. in Shangri-La County, Diqing Prefecture, Yunnan Province.

[0026] 1.2 Experimental materials and instruments

[0027] 1.2.1 Experimental materials

[0028] Three milk samples of yak, Pyak and yellow cow were collected from Shangri-La Ranch in Yunnan

[0029] 1.2.2 Test equipment

[0030] Table 1 Equipment and instruments used in the experiment

[0031] Table1Equipmentsandinstrumentinexperiment

[0032]

[0033] 1.2.3 Experimental drugs and reagents

[0034] Table 2 Drugs used in this experiment

[0035] Table 2Reagen used in this study

[0...

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Abstract

The invention discloses a method for processing milk dregs. The method comprises the following steps: (1) sorting; (2) preheating; (4) heating, namely heating raw milk in which impurities are removed to 45-50 DEG C; (5) extracting butter; (6) sterilizing skim milk; (8) carrying out heat preservation and fermentation; (9) discharging whey; (10) squeezing and molding; (11) carrying out quality testing, namely inspecting sensory index, and physicochemical and hygienic indexes; and (12) forming the product. According to the method, the extraction rate of the butter is increased by process innovation, manpower and material resources are greatly reduced, and an efficient, useful and convenient butter separation method is provided for herders.

Description

technical field [0001] The invention belongs to the technical field of dairy manufacturing, and relates to a method for processing milk dregs. Background technique [0002] "Milk dregs" is a kind of milk protein polymer, which is essentially a crude casein, commonly known as yogurt lump, which is the prototype of yogurt, without any additives, more natural, and has all the functions of yogurt. [0003] Shangri-La is the main production area of ​​"milk dregs" and ghee in Yunnan Province. "Milk dregs" are milky white, sour in taste, and have a strong effect of helping digestion. Tibetans often take milk dregs with them to prevent water and soil acclimatization; they are rich in nutrition and have nourishing properties. The effect of qi and blood; regular food can whiten the skin; it has obvious curative effects on tuberculosis, indigestion, cardiovascular and other diseases, because "milk dregs" contain beneficial microorganisms-lactic acid bacteria, which play a very importan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123
Inventor 黄艾祥敏志清张晶晶赵永芬苏科巧
Owner YUNNAN AGRICULTURAL UNIVERSITY
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