6148 results about "Cow milk" patented technology

A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.

The invention provides novel multifunctional jam, which comprises fruit flesh particles, wherein the jam comprises the following ingredients through being calculated according to the weight: 70 to 80 parts of fruit flesh, 0.1 to 0.3 parts of vitamin C, 0.3 to 0.8 parts of citric acid, 80 to 120 parts of sweeteners and 0.5 to 1.2 parts of thickeners. The novel multifunctional jam has the beneficial effects that the pigment-free, essence-free and preservative-free green healthy jam integrating nutrition, delicacy and multifunctional eating is provided, the use additives of the jam are few, meanwhile, the jam can be made into fruit tea, fruity milk or fruity yoghourt by warm water, milk, yoghourt and the like, and the requirements of different user groups can be met.

The present invention relates to a feed additive for animals comprising tea extract, to a feed additive for animals of which active ingredient is tea leaf fiber, and to an animal feed comprising the feed additive for animals. The tea extract in the present invention exerts great effects in preventing and treating noninfectious and infectious diarrhea in domestic animals, poultry, and pet animals, improving milk quality of fresh milk, increasing milk yield, and improving reproductive efficiency. Also, the tea leaf fiber of the present invention improves intestinal function in domestic animals, decreases the occurrence of diarrhea, increases milk yield, improves feed efficiency and removes malodor of feces and urine.

A dispensing unit for dispensing hot, dairy-based beverages has a self-contained refrigerated unit located above a venturi-type emulsification foaming head. The dispensing unit has particular applicability to the dispensation of foamy, hot milk for use in beverages such as cappuccino and nonfoamy, hot milk for use in beverages such as coffee latte, hot chocolate, and other hot dairy-based beverages. The refrigeration unit accommodates a “bag in box” cold milk storage container of the type widely used in food service establishments. The dispensing unit employs a pinch valve that avoids direct contact between the milk and the valve components. The refrigerated milk is stored above the level of the foamer head so that the flow of milk results partially from gravitational force on the milk, and is not totally dependent upon venturi suction created in the foamer head.

The present invention relates to a device and method for the detection of mastitis or other disease from a body fluid of a mammal for example from cow's milk. The device and method relates to a wedge microfluidic chamber for using a minimal amount of fluid and being able to use the device to observe leukocytes in a mono-layer for the purpose of disease detection, cell counts or the like.

An apparatus for producing a foam surfactant suitable for a bovine teat dip having a compressor for air pressurization of a surfactant solution containing a germicide, disinfectant, biocide, etc., wherein the air-surfactant mixture is passed through a flow or line mixer to a foam holding cup adjacent the teat are, and wherein the mixture is expanding in the holding cup to produce an adherent surfactant foam product with reduced run off, which both protects and reduces infection of the teat and surrounding udder area.

Many kinds of dispensing devices for drinks or similar fluid foodstuffs, especially for coffee and / or milk are already known. Said devices comprise supply means for supplying at least two different hot drinks, filling outlets for dispensing hot drinks into at least one cup and valve means for stopping and releasing drink pipelines between the supply devices and the filling devices. According to the invention, in order to improve hygiene and product quality, the valve means are embodied in such a manner that additional pipelines for supplying and / or discharging flushing agents for cleaning, hot water or steam for preheating or other similar fluids, can be connected to the valve means instead of to the drinks pipelines in order to treat the valve means in the areas through which hot drinks flow. As a result, a rinsing process can be automatically controlled between two dispensing steps.

The invention relates to an automatic milk powder brewing machine which comprises a milk powder machine body, a milk powder machine base, an overturning cover, a milk powder brewing device, a display screen and a control device. An opening is formed in the upper end of a cavity of the milk powder machine body, the milk powder machine base is used for supporting the milk powder machine body, the overturning cover with a lock catch is arranged on the opening in the upper end of the milk powder machine body, the display screen is arranged on the front end face of the milk powder machine body, the control device is arranged inside the milk powder machine body, and the display screen is connected to the input end of the control device. The milk powder brewing device is arranged in the cavity of the milk powder machine body and comprises a milk powder tank, a water tank with a heater, a constant-temperature bottle, a quantitative milk powder adding device, an electromagnetic flow device and a stirring bottle, the quantitative milk powder adding device is arranged at the bottom of the milk powder tank and connected with the stirring bottle, and milk powder in the milk powder tank is conveniently fed into the stirring bottle for stirring according to certain quantity. By means of the automatic milk powder brewing machine, full-automatic milk brewing can be achieved; the water temperature during milk and the brewed milk temperature brewing can be accurately controlled, the brewed milk powder amount and the water amount are accurately controlled, and the concentration is guaranteed.

The invention discloses a milk allergen test plate, which belongs to the gold immunochromatography detection. According to the milk allergen test plate disclosed by the invention, two ends of a PVC (polrvinyl chloride) base plate are respectively provided with a to-be-tested sample zone and an absorption zone. Colloidal gold mark antigens prepared by respectively marking colloidal gold into casein, beta lactoglobulin and alpha lactalbumin and mixing are orderly arranged between the sample zone to be tested and the absorption zone, and a nitrocellulose membrane is respectively provided with a detection zone coated with mixed milk allergen and a quality control zone coated with anti-beta lactoglobulin antibodies. In detection, color lines are formed in the detection zone and the quality contol zone when an immune complex is formed by specific milk antibodies contained in samples. If the samples do not contain specific milk antibodies, the detection zone does not display color, and only one color line is formed in the quality control zone. The milk allergen test plate disclosed by the invention with the design has the advantages of strong pertinence to the allergen detection, simplicity in operation, low cost and high sensitivity and the like, and can prevent the phenomenon of missed diagnosis in the single antibody detection. The milk allergen test plate is applied for rapidly screening patient allergic to milk, and is especially suitable for being used by primary medical treatment units.

A foamed milk system for creating foamed milk from a source of condensed milk, a source of water, and a source of pressurized air. The foamed milk system may include a milk inlet system for the condensed milk, a water inlet system for the water, an air inlet system for the pressurized air, and a mixing area to mix the condensed milk, the water, and the pressurized air.

The invention discloses a milk pudding. Based on 1,000 parts of final product, the milk pudding comprises the following components in part by mass: 300 to 850 parts of milk, 0.3 to 150 parts of sweetener, 15 to 30 parts of inulin, 4 to 15 parts of food gelatine, 5 to 20 parts of modified starch, 5 to 30 parts of concentrated whey protein, 0.1 to 1 part of edible essence and 48 to 380 parts of water. The milk pudding has high nutrition, can bi-directionally regulate intestinal flora by adding the inulin, and has special health-care effect on the human body; the milk pudding is semisolid and creamy, has soft, exquisite and fresh mouthfeel, has spoon eating property, is novel milk food, and enriches the category of milk products; the milk pudding is children's food, is also leisure dessert suitable for white-collared workers and the middle and old-aged people, and has a huge consumer market; and the better storage temperature is 4 to 8 DEG C, and the quality guarantee period is 20 to 25 days.

This invention is a method of producing a stable, sterile milk fraction comprising filtering a portion of raw milk, sterilizing the filter permeate at a temperature of from about 78° C. to about 121° C., stabilizing the sterile permeate at a temperature of from about 50° C. to about 121° C., and deactivating enzymes at a temperature of from about 50° C. to about 78° C. The stable, sterile milk fraction and milk products made therefrom have an improved flavor and a shelf life of at least about one month, preferably at least about three months, under ambient conditions. The sterile, stable milk fraction is free of heat resistant bacteria; is free of, or has a reduced number of, thermoduric bacteria; and has a reduced number of heat sensitive bacteria as compared to the raw milk portion.

The present invention discloses a composition and method of providing ionic forms or compounds of any combination of three metals to produce a product that can be used as a antimicrobial as defined by the U.S. Environmental Protection Agency (EPA) such as a hard surface disinfectant and as a foliar spray or water treatment for the control of various diseases in garden row, field and tree crops, on hard surface areas such as equipment from infected fields or in hospitals, homes, etc. as well as against a wide range of human, plant and animal diseases. Additionally, the composition of the present invention is able to be used to coat and otherwise treat and disinfect food products such as but not limited to fish and shellfish, meat, milk, poultry, eggs and irrigated crops (both food and nonfood crops) as well as non food products as defined in the EPA exemption from tolerance for copper and copper products. The composition may include inerts such as surfactants, detergents and buffers to adjust the pH. The composition remains soluble in water and is useful efficacious against the spread of bacteria, viruses and fungi and other pathogens within a source of water such as a reservoir or pool. Alternatively, the composition may be in aerosolized, misted, vaporized, fogged, humidified forms to produce micronized particles which are able to remain in suspension in the air for long periods of time in order to act on air-borne fungal spores and / or pathogens.

The invention discloses a processed cheese and its preparation method. The preparation method comprises the following steps: uniformly mixing a stabilizing agent with white sugar, milk which accounts for 0% - 50% of total mass of raw materials, and water which accounts for 30% - 60% of total mass of raw material water, mixing and emulsifying the obtained mixture with natural cheese, emulsifying salt, fat product and rest water, homogenizing and sterilizing; wherein, the stabilizing agent, natural cheese and emulsifying salt are particularly preferred. When the consumption of the milk is zero,and the fat product contains dilute cream, the dilute cream is uniformly mixed with the stabilizing agent or other fat products. The processed cheese prepared by the method has characteristics of fashion like pudding and nutrition like cheese, and simultaneously is capable of improving the strong stimulated flavor of the cheese, catering to the light taste of Chinese people and making up the blank of cold chain dairy desserts in retail markets, so that the processed cheese is concerned and loved by consumers, and promotes the growth of high-quality advanced dairy products such as cheese in Chinese markets.

The invention discloses a jelly and its preparing method, wherein each 100g of the jelly comprises the following constituents: milk 30-60g, sugar 6.0-12.0g, stabilizing agent 0.06-0.15g, acidness modifier 0.2-0.5g, edible flavoring essence 0.04-0.2g, and balancing water.

The invention provides a lactobacillus helveticus microcapsule as well as the preparation and application thereof, pertaining to the embedding technology of lactobacillus helveticus and aiming at microencapsulating the lactobacillus helveticus so as to solve the problems of low embedding efficiency and embedding yield in single-layer or double-layer embedment. The technical proposal adopted by the invention is that isolated soy protein, microporous starch and sodium alginate are respectively taken as the first, the second and the third layers of wall materials for microencapsulation; the three-layer embedment is carried out to the lactobacillus helveticus for the first time, wherein, in the process of preparing bacterial suspension, an orthogonal optimization protective agent is adopted to improve the livability after freeze drying. The microcapsule of the invention has strong heat resistance and acid resistance, solves the inactivation problem caused by gastric acid, digestive enzyme and antibiotic, etc. to active bacillus, is capable of releasing when reaching large intestine, and balances intestinal flora. The reusability of fermented milk is good. The lactobacillus helveticus used by the invention enriches the variety of probiotic bacteria microcapsule and is a good dietary supplement.

Device for pneumatically milking a cow, comprising a number of milk extractors, each comprising a teat cup as well as milk line connected to the lower end of the teat cup, which line leads from the teat cup to a collection chamber for the milk from the teat cup, each milk extractor being provided with a supply for a cleansing medium, such as a disinfectant, to the teat cup, in particular to a teat present in the teat cup, the supply comprising a line having an end portion with discharge end, and each milk extractor being provided with means for closing off the passage of the milk extraction at or downstream of the discharge end of the line for cleansing medium, preferably at that level, when discharging the cleansing medium, the closing means comprising a reciprocating closing body that can be moved between a position leaving the passage of the milk extractor free and a position closing it off, the closing body being provided with a squirt line forming the end portion with discharge end of the line for supply of cleansing medium, and being positioned to debouch into the milk extractor, particularly the milk line, when in the closing-off position

A dual chamber infant bottle for minimizing contamination of an entire batch of baby formula or milk includes an upper feeding reservoir with a conventional baby bottle nipple coupled to the top end thereof. The lower end of the feeding reservoir includes a base portion having an opening therethrough for receiving fluid from a storage reservoir. A valve assembly is removably disposed between the storage reservoir and feeding reservoir for allowing selective flow therebetween.

A device for expressing milk using a maternity brassier modified to accept a funnel shaped vacuum cup attached to a breast milk pump. An elastic / stretch bra is modified to include elasticized openings through which the shield can be deployed. The elasticized openings are expandable from one half inch to three inches.

The present invention refers to a cleaning method in a milking system (9) comprising a plurality of teat cups (19), each of which is connected to a respective milk line, wherein, during milking of the teats of a milking animal, the plurality of teat cups (19) are attached to the teats of the animal, and vacuum is supplied to the respective milk lines in order to draw milk from the teats of the milking animal. The cleaning comprises the steps of removing milk or other residues present at each of said plurality of teat cups by means of flushing (37) each of said plurality of teat cups with a cleaning fluid supplied via a supply line (36, 34c); evacuating cleaning fluid from each of said plurality of teat cups or from the supply line; and disinfecting at least one of said plurality of teat cups by means of exposing (60) said at lest one of said plurality of teat cups to steam.

An air venting apparatus for a milk bottle having a soft teat for a baby to suck, a bottle for containing milk, and a fixing frame for fixing the soft teat to the bottle without leakage. In the air venting apparatus, an upper plate is disposed between the top of a body of the bottle and the base of the teat and has at least one air inlet groove for guiding external air into the bottle body. A lower plate is combined with the upper plate and has at least one thorough hole and an air control valve to control the amount of the introduced air and discharges a gas generated from high-temperature milk outside the bottle body. An annular connection member is combined with the lower plate and provides the amount-controlled air into the bottle body.

The invention relates to bone health compositions comprising an acidic protein fraction of milk, to a method of producing said bone health composition, to methods of treatment comprising said bone health compositions and to medicinal uses of said bone health compositions. One broad aspect of the invention provides a bone health composition comprising an acidic protein fraction derived from milk, from a component of milk, from whey, from hydrolysates thereof, or from a combination thereof, or from a combination thereof wherein the composition does not comprise caseinoglycomacropeptide (CGMP). Another broad aspect provides a method of manufacturing the composition of the invention using anion exchange chromatography.

The invention discloses a formula milk powder for promoting the absorption of fatty acid and calcium and a preparation method thereof. Raw cow milk, lactose, 1,3-Dioleoyl 2-palmitoyl triglyceride and demineralized whey powder as main materials are added with concentrated whey albumen powder, Alpha-lactalbumin powder, oligosaccharide, walnut oil, casein phosphopeptide, docosahexaenoic acid, arachidonic acid, nucleotide, lutein, inositol, carnitine and the like as well as vitamins, mineral substances and other nutrients needed for strengthening infants, and fat humanization, protein humanization and carbohydrate humanization are realized. The powdery product is produced by the processes of blending, homogenization, concentration, spray-drying, packaging and the like. According to the physiological characteristics and nutritional demand of the infants, the invention reinforces the calcium, the 1,3-Dioleoyl 2-palmitoyl triglyceride, other nutrient ingredients and the like, and aiming at the oversea clinical test conclusion of the 1,3-Dioleoyl 2-palmitoyl triglyceride, the final test conclusion of comparison with breast milk and infant formula milk powder sold on the market in the process of a clinical feeding test is that the feeding result of the designed formula approximates the feeding result of the breast milk and is better than the feeding result of an infant formula milk powder group sold on the market.

The invention relates to a preparation method of vegetable fat powder. The method comprises the following steps of: (1) an emulsion homogeneous embedding process: uniformly mixing vegetable fat with emulsifying agents in an emulsion tank; uniformly mixing whey protein, moisture maintaining stabilizers and water in a high-speed mixing tank; adding mixed materials in the two tanks into a shearing tank containing glucose syrup; and carrying out homogenization to obtain the vegetable fat powder emulsion solution; and (2) a spray drying process: adding anti-caking agents into vegetable fat powder primary products obtained through emulsion solution spray drying in the step (1) to be uniformly mixed, and obtaining the vegetable fat powder finished products adopting whey protein micro capsules for embedding the vegetable fat powder. The method utilizes the whey protein micro capsule embedding technology for embedding the vegetable fat powder, the external environment is effectively isolated, the oxidation and the rancidity of the vegetable fat powder are avoided, the storage period is prolonged, meanwhile, the milk fragrance and the nutrition of the vegetable fat powder are added, and the prepared milk fragrance beverages is rich in milk flavor without additionally adding essence.

The invention relates to the field of liquid milk processing, in particular to brown yogurt with special flavor and a preparation method thereof. The preparation method comprises the following steps of: 1) adding reducing sugar into raw material milk, so that the concentration of the raw material milk is between 20 and 40 g / L and performing a Maillard reaction at the temperature of between 100 and 120 DEG C for 10 to 20 minutes to obtain a brown milk material; 2) adding a stabilizing agent and white sugar into the brown milk material and performing sterilization after homogenizing; 3) adding a fermentation agent to perform fermentation; and 4) cooling and encapsulating. In the preparation method, the reaction time is reduced from 1 to 3 hours to 10 to 20 minutes by changing adding amount of the reducing sugar and good special flavor and color of Maillard are still remained, so that the fermentation is performed smoothly, the nutrients of the milk are protected against being damaged, and energy is greatly saved.

The present invention relates to a method for analysing and treating human milk to be fed to an infant comprising the steps of collecting own mother's milk, taking a sample of the collected own mother's milk, conducting nutritional analysis on said sample, using the collected own mother's milk as nutrition for the infant and using the collected own mother's milk in the form of at least one of the group of: unchanged own mother's milk, fortified own mother's milk, unchanged components of own mother's milk and fortified components of own mother's milk, wherein said form is chosen depending on at least some of said results of the analysis and said infant's condition, the infants condition being chosen from at least one of the following parameters: infant's age, infant's weight, infant's health, infant's shortcomings, infant's deficiencies, time of day when the milk is fed to the infant.

There is provided a functional composition or food comprising whey protein, an antibody derived from milk or the other antibody; and a whey protein food comprising whey protein and glucide, cocoa powder, powdery an unsolidifiable and insoluble substance, green tea, aloe, turmeric, pumpkin, red grape juice, tomato, cranberry, raspberry, blueberry or strawberry powder.

An ultra-high temperature pasteurized liquid (UHT) milk concentrate provides a reconstituted milk beverage that tastes like fresh milk. A direct steam injection process is used to form the UHT milk concentrate having at least about 30% by weight, preferably 35% to 45% by weight, nonfat milk solids having a shelf stability of at least 30 days. The UHT milk concentrate is homogenized and aseptically packaged for subsequent mixing in conventional beverage dispensers with water at volume ratios of about 3:1 to 4:1 of water to concentrate to make a beverage that tastes like fresh milk.

The invention relates to a cereal yoghurt and a preparation method thereof. The present invention uses various coarse grain powders as raw materials, undergoes amylase hydrolysis process to make hydrolyzed grain slurry and then mixes them with fresh milk or milk powder, or mixes various coarse grain powders etc. with fresh milk or milk powder and then adds amylase Hydrolyzed and then fermented by lactic acid bacteria to produce a unique flavor of coarse grain yogurt, and the content of coarse grains in the final product can reach 1-40%. The invention belongs to a new type of dairy product, which not only has a unique taste, but also contains milk High-quality protein, also contains sufficient carbohydrates and a variety of micronutrients, can be used as a good meal replacement food or dessert.