CN104938625A - Long-shelf-life yoghourt prepared by adopting ultrahigh pressure technology and preparation method thereof - Google Patents
Long-shelf-life yoghourt prepared by adopting ultrahigh pressure technology and preparation method thereof Download PDFInfo
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Abstract
The invention provides a method for preparing long-shelf-life yoghourt by adopting an ultrahigh pressure technology. The method comprises the step of sterilizing the yoghourt base material obtained by fermentation at ultrahigh pressure, wherein the ultrahigh sterilizing pressure is 300-1000MPa, the total pressurizing time is 2-80min, and the temperature is 25-65 DEG C. According to the preparation method provided by the invention, the lactic acid bacteria in the yoghourt can be inactivated, the post-acidification of the yoghourt is effectively inhibited, meanwhile, the prepared yoghourt is relatively good in stability, and the phenomena of bleeding layering and reduction of viscosity cannot easily occur during the storage period.
Description
Technical field
The present invention relates to a kind of yoghourt with long shelf life, especially a kind of yoghourt with long shelf life adopting superhigh pressure technique to prepare and preparation method thereof.
Background technology
The dairy products such as milk and Yoghourt have become a requisite part in our daily bread.Wherein Yoghourt is owing to having unique local flavor, nutritious, is subject to liking of consumer.But the short problem becoming puzzlement people of the Shelf-Life of Yogurt, transporting, storing and selling all needs cold chain to follow the tracks of, and makes market terminal often occur a series of quality problems such as rear acidifying always in addition.
Therefore, develop yoghourt with long shelf life with long preservation period, the key of yoghourt with long shelf life is re-pasteurization technology, namely after Yoghourt fermentation maturation, carries out pasteurize process, to kill pollution microbes especially yeast and the mould in Yoghourt, make lactic acid bacteria inactivation simultaneously, the microbiological indicator of product can be controlled like this, the generation of acidifying problem after product can be prevented again, extend the Shelf-Life of Yogurt, can 4 to 6 months be reached.
But pasteurize is carried out to the Yoghourt after fermentation, the stable framework of protein in Yoghourt can be had a strong impact on, cause product can produce the problem such as bleed layering, viscosity reduction within the shelf-life (3 months).
Summary of the invention
The object of this invention is to provide a kind of preparation method of yoghourt with long shelf life, its product stability prepared is better, and bleed layering and viscosity reduction not easily occur long-time preservation.
An also object of the present invention is to provide a kind of yoghourt with long shelf life, and its stability is better, and long-time preservation not easily bleed layering occurs and viscosity reduces.
The invention provides a kind of method adopting superhigh pressure technique to prepare yoghourt with long shelf life, comprise the Yoghourt base-material ultra-high pressure sterilization will obtained after fermentation; The pressure of ultra-high pressure sterilization is 300 to 1000MPa, and total pressurization duration is 2 to 80 minutes, and temperature is 25 to 65 DEG C.Ultra-high pressure sterilization can be batch (-type) ultra-high pressure sterilization or continous way ultra-high pressure sterilization.
Prepare in a kind of exemplary embodiment of the method for yoghourt with long shelf life in employing superhigh pressure technique, ultra-high pressure sterilization is batch (-type) ultra-high pressure sterilization.Adopt the method for batch (-type) ultra-high pressure sterilization can killing microorganisms efficiently at low temperatures, the network structure that thickener or Yoghourt metabolism polysaccharide are formed can be protected, and then contribute to the stability of product and the retentiveness in the shelf-life.
Prepare in a kind of exemplary embodiment of the method for yoghourt with long shelf life in employing superhigh pressure technique, the preparation method of Yoghourt base-material comprises: by homogeneous after raw material mixing, obtain feed liquid after homogeneous; Feed liquid after homogeneous is heated to 75 to 137 DEG C of insulations 4 seconds to 10 minutes, obtains feed liquid after sterilization; And ferment to inoculating starter in feed liquid after sterilization, the terminal acidity of fermentation is pH3.8 to 4.2.
Prepare in a kind of exemplary embodiment of the method for yoghourt with long shelf life in employing superhigh pressure technique, the preparation method of Yoghourt base-material also comprises after fermentation, is refrigerated by material at 0 to 4 DEG C, and the duration of refrigeration is no more than 24 hours.Refrigeration can make flavor substance further combine, and makes local flavor better, also contributes to the formation of Yoghourt quality, make Yoghourt quality more stable.
Prepare in a kind of exemplary embodiment of the method for yoghourt with long shelf life in employing superhigh pressure technique, the raw material making Yoghourt base-material, with 1000 parts by weight, comprising: cow's milk 840 to 912 weight portion, white granulated sugar 50 to 100 weight portion, starch 0 to 8 weight portion, low-ester pectin 0 to 2 weight portion, gelatin 0 to 2 weight portion and agar 0 to 2 weight portion.
Prepare in a kind of exemplary embodiment of the method for yoghourt with long shelf life in employing superhigh pressure technique, by filling for Yoghourt base-material in containing EVOH(ethylene-vinyl alcohol copolymer) the PE(polyethylene of barrier layer) or PA(polyamide) after bag, carry out ultra-high pressure sterilization again, and the thickness of EVOH barrier layer is 81 to 84 microns.Wherein evoh layer is arranged on outside, does not directly contact Yoghourt.
Present invention also offers a kind of yoghourt with long shelf life, the method preparing yoghourt with long shelf life with above-mentioned employing superhigh pressure technique is made.
A kind of method adopting superhigh pressure technique to prepare yoghourt with long shelf life provided by the invention, the Yoghourt base-material obtained after fermentation is carried out ultra-high pressure sterilization under given conditions, both lactic acid bacteria inactivation can be made, acidifying after effective suppression product, the long life soured cream products stability simultaneously prepared is better, and bleed layering and viscosity reduction phenomenon not easily occur between the longer storage life.
Detailed description of the invention
In order to the technical characteristic to invention, object and effect have understanding clearly, now with the following Examples the specific embodiment of the present invention is described.
In the embodiment of the present invention, leavening consumption is disregarded and is counted raw material gross weight, the equal available from DuPont Danisco of the leavening used in embodiment, article No. YJ-10, and the present invention can also use other can the leavening of fermented yoghourt.
The ultra-high pressure sterilization instrument used in the embodiment of the present invention is selected from packet header section and sends out HPP600MPa/30-100L and HPP1000MPa30L.
embodiment 1.
Raw material (in inventory 1000 kilograms):
Raw milk: 840 kilograms;
White granulated sugar: 50 kilograms;
Water: surplus.
Preparation method:
1, white granulated sugar is added into online in 40 DEG C of raw milks, and mixes 15 minutes at 10-20 DEG C, obtain mixed liquor;
2, by mixed liquor homogeneous, the temperature of homogeneous is 40-50 DEG C, and pressure is 160-170bar, obtains feed liquid after homogeneous;
3, by feed liquid sterilization after homogeneous, the temperature of sterilization is 95 DEG C, and duration is 300 seconds, obtains feed liquid after sterilization;
4, in feed liquid after sterilization, inoculate 80u leavening and ferment, the temperature of fermentation is 30 DEG C, and fermentation termination acidity is pH3.8, obtains Yoghourt base-material;
5, by after in filling for the Yoghourt base-material PE bag in there being 81 microns of EVOH barrier layers, carry out continous way ultra-high pressure sterilization, the pressure of ultra-high pressure sterilization is 600MPa, and duration is 20 minutes, and temperature is 25 DEG C, obtains yoghourt with long shelf life.
embodiment 2.
Raw material (in inventory 1000 kilograms):
Raw milk: 860 kilograms;
Starch: 6 kilograms;
Low-ester pectin: 2 kilograms;
Agar: 2 kilograms;
White granulated sugar: 70 kilograms;
Water: surplus.
Preparation method:
1, part white granulated sugar is added in 40 DEG C of raw milks online, and mixes 15 minutes at 10-20 DEG C, obtain premixed feed liquid; Be added into premixed feed liquid after starch, low-ester pectin, agar and remaining white granulated sugar being mixed, mix 20 minutes by blender, obtain mixed liquor;
2, by mixed liquor homogeneous, the temperature of homogeneous is 40-50 DEG C, and pressure is 160-170bar, obtains feed liquid after homogeneous;
3, by feed liquid sterilization after homogeneous, the temperature of sterilization is 105-121 DEG C, and duration is 15 seconds, obtains feed liquid after sterilization;
4, in feed liquid after sterilization, inoculate 50u leavening and ferment, the temperature of fermentation is 40 DEG C, and fermentation termination acidity is pH3.8, obtains Yoghourt base-material;
5, by after in filling for the Yoghourt base-material PA bag in there being 82 microns of EVOH barrier layers, carry out batch (-type) ultra-high pressure sterilization, interval number of times is 2 times (i.e. 3 pressurizations), each pressurization 10 minutes (duration that always pressurizes is 30 minutes); Each moulding pressure is 600MPa; During interval, pressure is all reduced to 0MPa, each interval duration 5 minutes (total interval duration is 10 minutes); In whole batch (-type) ultra-high pressure sterilization process (40 minutes), temperature keeps 45 DEG C, obtains yoghourt with long shelf life.
embodiment 3.
Raw material (in inventory 1000 kilograms):
Raw milk: 912 kilograms;
Starch: 6 kilograms;
Low-ester pectin: 2 kilograms;
Gelatin: 2 kilograms;
White granulated sugar: 60 kilograms;
Water: surplus.
Preparation method:
1, part white granulated sugar is added in 40 DEG C of raw milks online, and mixes 15 minutes at 10-20 DEG C, obtain premixed feed liquid; Be added into premixed feed liquid after starch, low-ester pectin, gelatin and remaining white granulated sugar being mixed, mix 20 minutes by blender, obtain mixed liquor;
2, by mixed liquor homogeneous, the temperature of homogeneous is 40-50 DEG C, and pressure is 160-170bar, obtains feed liquid after homogeneous;
3, by feed liquid sterilization after homogeneous, the temperature of sterilization is 115-137 DEG C, and duration is 4 seconds, obtains feed liquid after sterilization;
4, in feed liquid after sterilization, inoculate 200u leavening and ferment, the temperature of fermentation is 45 DEG C, and fermentation termination acidity is pH3.8, feed liquid after obtaining fermenting; After fermenting, feed liquid refrigerates 12 hours at 0-4 DEG C, obtains Yoghourt base-material;
5, by after in filling for the Yoghourt base-material PE bag in there being 83 microns of EVOH barrier layers, carry out batch (-type) ultra-high pressure sterilization, interval number of times is 4 times (i.e. 5 pressurizations), and pressurization duration is respectively 10 minutes, 10 minutes, 20 minutes, 20 minutes and 20 minutes (total pressurization duration is 80 minutes); Each moulding pressure is 1000MPa; During interval, pressure is all reduced to 0, each interval duration 5 minutes (total interval duration is 20 minutes); In whole batch (-type) ultra-high pressure sterilization process (100 minutes), temperature is 25 DEG C, obtains yoghourt with long shelf life.
embodiment 4.
Raw material (in inventory 1000 kilograms):
Raw milk: 860 kilograms;
Starch: 8 kilograms;
Low-ester pectin: 1 kilogram;
Gelatin: 1 kilogram;
White granulated sugar: double centner;
Water: surplus.
Preparation method:
1, part white granulated sugar is added in 40 DEG C of raw milks online, and mixes 15 minutes at 10-20 DEG C, obtain premixed feed liquid; Be added into premixed feed liquid after starch, low-ester pectin, gelatin and remaining white granulated sugar being mixed, mix 20 minutes by blender, obtain mixed liquor;
2, by mixed liquor homogeneous, the temperature of homogeneous is 40-50 DEG C, and pressure is 160-170bar, obtains feed liquid after homogeneous;
3, by feed liquid sterilization after homogeneous, the temperature of sterilization is 75-95 DEG C, and duration is 10min, obtains feed liquid after sterilization;
4, in feed liquid after sterilization, inoculate 120u leavening and ferment, the temperature of fermentation is 43 DEG C, and fermentation termination acidity is pH4.2, feed liquid after obtaining fermenting; After fermenting, feed liquid refrigerates 24 hours at 0-4 DEG C, obtains Yoghourt base-material;
5, by after in filling for the Yoghourt base-material PE bag in there being 84 microns of EVOH barrier layers, carry out continous way ultra-high pressure sterilization, the pressure of ultra-high pressure sterilization is 300MPa, and duration is 2 minutes, and temperature is 65 DEG C, obtains yoghourt with long shelf life.
Comparative example 1: on the basis of embodiment 1, step 5 in preparation method is replaced with pasteurize, and the condition of pasteurize is: 75-77 DEG C, 15s; Raw material and all the other steps are all identical with embodiment 1.
Comparative example 2: on the basis of embodiment 2, step 5 in preparation method is replaced with pasteurize, and the condition of pasteurize is: 75-77 DEG C, 15s; Raw material and all the other steps are all identical with embodiment 2.
Comparative example 3: on the basis of embodiment 3, step 5 in preparation method is replaced with pasteurize, and the condition of pasteurize is: 75-77 DEG C, 15s; Raw material and all the other steps are all identical with embodiment 3.
Comparative example 4: on the basis of embodiment 4, step 5 in preparation method is replaced with pasteurize, and the condition of pasteurize is: 75-77 DEG C, 15s; Raw material and all the other steps are all identical with embodiment 4.
Comparative example 5: replace with without any process by step 5 in preparation method on the basis of embodiment 1; Raw material and all the other steps are all identical with embodiment 1.
Comparative example 6: on the basis of embodiment 1, step 5 ultra-high pressure sterilization duration in preparation method is replaced with 120 minutes; Raw material and all the other steps are all identical with embodiment 1.
viscosity measurements.
Detected parameters is arranged: Brookfield 92 rotor, centrifugation time 10s, rotating speed 2rpm, temperature 10 DEG C.
Carry out viscosity measurements to the long life soured cream products of preservation after 4 months under the Yoghourt base-material in the preparation process of above embodiment, the long life soured cream products just prepared and normal temperature (25-35 DEG C) respectively, result is as shown in table 1 below.
Table: viscosity measurements result
| Yoghourt base-material | The yoghourt with long shelf life just prepared | Normal temperature preserves rear yoghourt with long shelf life | |
| Embodiment 1 | 400 | 380 | 350 |
| Comparative example 1 | 400 | 300 | 280 |
| Comparative example 5 | 390 | 400 | Product goes bad |
| Comparative example 6 | 396 | 410 | 390 |
| Embodiment 2 | 480 | 450 | 420 |
| Comparative example 2 | 490 | 360 | 290 |
| Embodiment 3 | 580 | 480 | 400 |
| Comparative example 3 | 560 | 380 | 310 |
| Embodiment 4 | 520 | 420 | 380 |
| Comparative example 4 | 530 | 310 | 300 |
Upper table medium viscosity numerical value unit is " CP "." product goes bad " refers to that product has mildew, and whey is separated out, and has offending taste.
Numerical value in upper table shows, identical Yoghourt base-material, and after the ultra high pressure treatment of the embodiment of the present invention, between normal temperature storage life, product viscosity declines less, and after pasteurize, product viscosity declines comparatively obvious.Therefore, the quality of the yoghourt with long shelf life obtained through embodiment of the present invention method is better than through the obtained yoghourt with long shelf life of pasteurize.The quality of the yoghourt with long shelf life adopting batch (-type) ultra-high pressure sterilization method to obtain is more excellent.
detection of Stability.
Under the long life soured cream products just prepared above embodiment respectively and normal temperature (25-35 DEG C), the long life soured cream products preserved after 4 months carries out Detection of Stability, and result is as shown in the table:
| The yoghourt with long shelf life just prepared | Normal temperature preserves rear yoghourt with long shelf life | |
| Embodiment 1 | Separate out without layering, no whey, have yogurt flavour | Separate out without layering, no whey, have yogurt flavour |
| Comparative example 1 | Separate out without layering, no whey, have Kazakhstan taste | Whey is separated out, layering and have Kazakhstan taste |
| Comparative example 5 | Separate out without layering, no whey, have yogurt flavour | Whey is separated out, has mildew, is had peculiar smell |
| Comparative example 6 | Separate out without layering, no whey, have unpleasant taste | Without layering, no whey precipitation, disagreeable taste |
| Embodiment 2 | Separate out without layering, no whey, have yogurt flavour | Separate out without layering, no whey, have yogurt flavour |
| Comparative example 2 | Separate out without layering, no whey, have Kazakhstan taste | Whey is separated out, layering and have Kazakhstan taste |
| Embodiment 3 | Separate out without layering, no whey, have yogurt flavour | Separate out without layering, no whey, have yogurt flavour |
| Comparative example 3 | Separate out without layering, no whey, have Kazakhstan taste | Whey is separated out, layering and have Kazakhstan taste |
| Embodiment 4 | Separate out without layering, no whey, have yogurt flavour | Separate out without layering, no whey, have yogurt flavour |
| Comparative example 4 | Separate out without layering, no whey, have Kazakhstan taste | Whey is separated out, layering and have Kazakhstan taste |
Numerical value in upper table shows, identical Yoghourt base-material, after the ultra high pressure treatment of the embodiment of the present invention, between normal temperature storage life the local flavor of product and quality change less, and after pasteurize, local flavor and the Product Status of product change greatly.Therefore, the local flavor of the yoghourt with long shelf life obtained through embodiment of the present invention method and quality are all better than through the obtained yoghourt with long shelf life of pasteurize, and embodiment of the present invention method is more conducive to keeping the stable of product special flavour and quality.
microorganism detection.
Method: according to GB4789.2, GB 4789.3 and GB 4789.15.
Under the long life soured cream products just prepared above embodiment respectively and normal temperature (25-35 DEG C), the long life soured cream products preserved after 4 months carries out microorganism detection, and except comparative example 5, its result is total plate count < 30; Coliform < 1; Yeast < 10; Mould < 10.Microorganism detection finds, the ultra-high pressure sterilization of the embodiment of the present invention and existing pasteurize process all can, after yoghourt with long shelf life normal temperature preserves 4 months, enable product reach the requirement of commercial sterilization.
local flavor detects.
Method: the method adopting mouthfeel test and appraisal, totally 90 testers, the full marks of each tester are 80 points, comprise five aspects: local flavor (20 points), mouthfeel (20 points), milk fragrance (20 points), sugariness (10 points), plumpness (10 points), final result represents with the average mark of every score summation.
Under the long life soured cream products just prepared above embodiment respectively and normal temperature (25-35 DEG C), the long life soured cream products preserved after 4 months carries out local flavor detection, and result is as shown in the table:
| The yoghourt with long shelf life just prepared | Normal temperature preserves rear yoghourt with long shelf life | |
| Embodiment 1 | 71 | 63 |
| Comparative example 1 | 60 | 26 |
| Comparative example 5 | 75 | Cannot taste |
| Comparative example 6 | 45 | 35 |
| Embodiment 2 | 73 | 63 |
| Comparative example 2 | 63 | 32 |
| Embodiment 3 | 72 | 65 |
| Comparative example 3 | 62 | 40 |
| Embodiment 4 | 70 | 62 |
| Comparative example 4 | 64 | 43 |
Numerical value in upper table shows, the yoghourt with long shelf life obtained through embodiment of the present invention method is more easily esthetically acceptable to the consumers in mouthfeel.
In this article, " schematically " expression " serves as example, example or explanation ", any embodiment being described to " schematically " in this article should be interpreted as a kind of preferred or have more the technical scheme of advantage.
In this article, the restriction in the mathematics of " equal ", " identical " etc. non-critical and/or geometry meaning, also comprise it will be appreciated by those skilled in the art that and produce or error that use etc. allows.Except as otherwise noted, number range herein not only comprises the gamut in two end points, also comprises the some subranges be contained in wherein.
Be to be understood that, although this description describes according to each embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
A series of detailed description listed is above only illustrating for possible embodiments of the present invention; they are also not used to limit the scope of the invention; allly do not depart from the skill of the present invention equivalent embodiments done of spirit or change; as the combination of feature, segmentation or repetition, all should be included within protection scope of the present invention.
Claims (8)
1. adopt superhigh pressure technique to prepare a method for yoghourt with long shelf life, it is characterized in that, comprise the Yoghourt base-material ultra-high pressure sterilization will obtained after fermentation; The pressure of described ultra-high pressure sterilization is 300 to 1000MPa, and total pressurization duration is 2 to 80 minutes, and temperature is 25 to 65 DEG C.
2. the method adopting superhigh pressure technique to prepare yoghourt with long shelf life as claimed in claim 1, wherein, described ultra-high pressure sterilization is batch (-type) ultra-high pressure sterilization.
3. the method adopting superhigh pressure technique to prepare yoghourt with long shelf life as claimed in claim 1, wherein, described ultra-high pressure sterilization is continous way ultra-high pressure sterilization.
4. the method adopting superhigh pressure technique to prepare yoghourt with long shelf life as claimed in claim 1, wherein, the preparation method of described Yoghourt base-material comprises:
By homogeneous after raw material mixing, obtain feed liquid after homogeneous;
Feed liquid after described homogeneous is heated to 75 to 137 DEG C of insulations 4 seconds to 10 minutes, obtains feed liquid after sterilization; And
Inoculating starter fermenting in feed liquid after described sterilization, the terminal acidity of described fermentation is pH3.8 to 4.2.
5. the as claimed in claim 4 method adopting superhigh pressure technique to prepare yoghourt with long shelf life, wherein, after the preparation method of described Yoghourt base-material is also included in described fermentation, refrigerated at 0 to 4 DEG C by material, the duration of described refrigeration is no more than 24 hours.
6. the method adopting superhigh pressure technique to prepare yoghourt with long shelf life as claimed in claim 4, wherein, the raw material making described Yoghourt base-material, with 1000 parts by weight, comprising: cow's milk 840 to 912 weight portion, white granulated sugar 50 to 100 weight portion, starch 0 to 8 weight portion, low-ester pectin 0 to 2 weight portion, gelatin 0 to 2 weight portion and agar 0 to 2 weight portion.
7. the method adopting superhigh pressure technique to prepare yoghourt with long shelf life as claimed in claim 1, wherein, after filling for Yoghourt base-material PE or the PA bag in there being EVOH barrier layer, then carry out described ultra-high pressure sterilization, and the thickness of described EVOH barrier layer is 81 to 84 microns.
8. a yoghourt with long shelf life, is characterized in that, the method preparing yoghourt with long shelf life with the employing superhigh pressure technique according to any one of claim 1 to 7 is made.
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| CN105123921A (en) * | 2015-10-16 | 2015-12-09 | 光明乳业股份有限公司 | Room-temperature fermented milk and preparing method thereof |
| CN107541505A (en) * | 2016-06-23 | 2018-01-05 | 扬州市扬大康源乳业有限公司 | A kind of method of acidifying low temperature lactic acid bacteria mutant strain after seed selection is weak |
| CN109007032A (en) * | 2018-09-10 | 2018-12-18 | 光明乳业股份有限公司 | A kind of room temperature drinks type fruit flavor yoghourt and preparation method thereof |
| CN109699753A (en) * | 2018-12-28 | 2019-05-03 | 光明乳业股份有限公司 | A kind of ultra high pressure treatment cheese mud and preparation method thereof |
| CN113016876A (en) * | 2019-12-24 | 2021-06-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Process for improving ultrahigh pressure sterilization effect and fresh milk |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105104537A (en) * | 2015-10-16 | 2015-12-02 | 光明乳业股份有限公司 | Normal-temperature fermented milk beverage and preparation method thereof |
| CN105123921A (en) * | 2015-10-16 | 2015-12-09 | 光明乳业股份有限公司 | Room-temperature fermented milk and preparing method thereof |
| CN105104537B (en) * | 2015-10-16 | 2019-01-29 | 光明乳业股份有限公司 | A kind of normal temperature fermentation type milk-contained drink and preparation method thereof |
| CN107541505A (en) * | 2016-06-23 | 2018-01-05 | 扬州市扬大康源乳业有限公司 | A kind of method of acidifying low temperature lactic acid bacteria mutant strain after seed selection is weak |
| CN107541505B (en) * | 2016-06-23 | 2020-09-08 | 扬州市扬大康源乳业有限公司 | Method for breeding weak post-acidification low-temperature lactobacillus mutant strain |
| CN109007032A (en) * | 2018-09-10 | 2018-12-18 | 光明乳业股份有限公司 | A kind of room temperature drinks type fruit flavor yoghourt and preparation method thereof |
| CN109007032B (en) * | 2018-09-10 | 2022-03-08 | 光明乳业股份有限公司 | Normal-temperature drinking type fruit-grain-flavored yoghourt and preparation method thereof |
| CN109699753A (en) * | 2018-12-28 | 2019-05-03 | 光明乳业股份有限公司 | A kind of ultra high pressure treatment cheese mud and preparation method thereof |
| CN113016876A (en) * | 2019-12-24 | 2021-06-25 | 内蒙古蒙牛乳业（集团）股份有限公司 | Process for improving ultrahigh pressure sterilization effect and fresh milk |
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Application publication date: 20150930 |