CN112913917A - Liquid milk and preparation method thereof - Google Patents
Liquid milk and preparation method thereof Download PDFInfo
- Publication number
- CN112913917A CN112913917A CN201911234510.4A CN201911234510A CN112913917A CN 112913917 A CN112913917 A CN 112913917A CN 201911234510 A CN201911234510 A CN 201911234510A CN 112913917 A CN112913917 A CN 112913917A
- Authority
- CN
- China
- Prior art keywords
- milk
- sterilization
- raw milk
- centrifugal
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
- A23C7/046—Removing unwanted substances other than lactose or milk proteins from milk by centrifugation without using chemicals, e.g. bactofugation; re-use of bactofugate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
Abstract
The invention discloses liquid milk and a preparation method thereof. In the preparation method, the inventor creatively carries out first homogenization, centrifugal sterilization and ultraviolet sterilization on the raw milk in sequence, firstly, the diameter of fat spherical particles in first feed liquid is reduced through the first homogenization, and then the centrifugal sterilization and ultraviolet sterilization are matched, so that the loss of active ingredients such as lactoferrin, beta-lactoglobulin and IgG in the non-transparent fluid of liquid milk is finally reduced, and the stability of the liquid milk is ensured; meanwhile, the three steps of first homogenizing, centrifugal sterilization and ultraviolet sterilization are matched, so that the sterilization effect, particularly the ultraviolet sterilization effect, is improved.
Description
Technical Field
The invention belongs to the technical field of liquid milk preparation, and particularly relates to liquid milk and a preparation method thereof.
Background
The milk is rich in nutrition, contains various nutritional ingredients such as protein, fat, vitamins, mineral substances and the like and various immune active factors, is known as 'white blood', and is an important component of human diet. The basic process of milk production comprises the processes of raw milk collection, transportation, purchase, storage, milk purification, standardization, homogenization, sterilization, cooling, filling and the like. At present, the common sterilization process is mainly heating sterilization, namely, heat treatment is carried out on milk.
According to different heat treatment process parameters, the milk sold in domestic markets at present is classified into pasteurized milk and sterilized milk, wherein the pasteurized milk is obtained by performing high-temperature short-time sterilization on fresh raw milk (namely HTST (generally 75 ℃ for 15s), and the sterilized milk is obtained by performing high-temperature instant sterilization on the raw milk (namely UHT (ultra high temperature) and performing indirect sterilization on the raw milk at a temperature of 120-137 ℃ for 4-17 s and direct sterilization on the raw milk at a temperature of 145 ℃ for more than 0.5 s). The milk product obtained through pasteurization has short shelf life, is generally 2-7 days at low temperature, is easy to rot, needs low-temperature storage, transportation and sale, influences the convenient drinking of consumers to the product, and simultaneously causes small product sale radius, more production shifts, frequent warehouse entry and exit, more inventory lists and large inventory pressure. The ultra-high temperature product can obviously prolong the shelf life of milk, generally 1-8 months at normal temperature, but the excessive treatment temperature has great influence on the nutrient components, active substances and taste and flavor of the product, such as partial protein denaturation, browning caused by internal biochemical reaction, cooking flavor and the like.
In summary, adverse changes of milk ingredients and flavor, reduction of nutritional value and loss of other active ingredients caused by the heat sterilization mode are problems to be solved in milk processing at present.
Disclosure of Invention
Therefore, the invention aims to overcome the defects that the active ingredients of the existing liquid milk are easy to damage and poor in stability, and provides the liquid milk and the preparation method thereof.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
the preparation method of the liquid milk provided by the invention comprises the following steps:
carrying out first homogenization on raw milk to obtain a first feed liquid;
performing centrifugal sterilization on the first feed liquid to obtain a second feed liquid;
and carrying out ultraviolet sterilization on the second feed liquid to prepare the liquid milk.
Further, the homogenizing pressure of the first homogenizing is 120Bar-300 Bar, and the homogenizing temperature is 2-65 ℃.
Preferably, the first homogenizing pressure is 220Bar-300 Bar, and the homogenizing temperature is 30-60 ℃.
Further, the centrifugal rotation speed of the centrifugal sterilization is 3000-6000 r/min, and the centrifugal temperature is 2-65 ℃.
Further, the temperature of the ultraviolet sterilization is 2-50 ℃, and the ultraviolet irradiation dose is 500J/L-2000J/L.
Further, in the ultraviolet sterilization process, the passing thickness of the second feed liquid is 0.3mm-8 mm.
Preferably, the temperature of the ultraviolet sterilization is 2-50 ℃, and the ultraviolet irradiation dose is 500J/L-1500J/L;
in the ultraviolet sterilization process, the passing thickness of the second feed liquid is 0.3mm-3 mm.
Further, before the first homogenization, the step of purifying the raw milk is also included;
also comprises the steps of filling the liquid milk and refrigerating at the temperature of 2-6 ℃.
Furthermore, the raw milk is raw milk, the number of bacteria in the raw milk is less than or equal to 20 ten thousand cfu/g, and the number of somatic cells is less than or equal to 100 ten thousand cfu/g.
Preferably, the number of bacteria in the raw milk is less than or equal to 10 ten thousand cfu/g, and the number of somatic cells is less than or equal to 5 ten thousand cfu/g;
other requirements in raw milk meet the national standard GB19301 food safety raw milk.
In addition, the invention also provides the liquid milk prepared by the preparation method.
In the present invention, the liquid milk is cow's milk, goat's milk, horse's milk, etc.
Compared with the prior art, the invention has the following beneficial effects:
(1) according to the preparation method of the liquid milk provided by the invention, the inventor creatively carries out first homogenization, centrifugal sterilization and ultraviolet sterilization on the raw milk in sequence, firstly, the diameter of fat spheres in the first feed liquid is reduced through the first homogenization, and then the centrifugal sterilization and the ultraviolet sterilization are matched, so that the loss of active ingredients such as furaldehyde, lactoferrin, beta-lactoglobulin, IgG and the like in the non-transparent fluid of the liquid milk is finally reduced, and the stability of the liquid milk is ensured; meanwhile, the three steps of first homogenizing, centrifugal sterilization and ultraviolet sterilization are matched, so that the sterilization effect, particularly the ultraviolet sterilization effect, is improved.
(2) The preparation method of the liquid milk provided by the invention optimizes the ultraviolet sterilization temperature, the ultraviolet irradiation dose and the passing thickness of the second feed liquid in the ultraviolet sterilization process, and is beneficial to improving the sterilization effect of ultraviolet sterilization; the centrifugal sterilization effect is improved by optimizing the centrifugal rotating speed and the centrifugal temperature of the centrifugal sterilization, and the active ingredients in the liquid milk are favorably kept.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
FIG. 1 is a cross-sectional view of an ultraviolet lamp tube and a stainless steel pipe structure in an embodiment of the invention;
1-quartz sleeve; 2-ultraviolet lamp tube; 3-stainless steel tube; 4-a corrugated plate; 5-flow channel.
Detailed Description
The technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some, not all embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The structure of the ultraviolet sterilization device adopted in the invention is shown in figure 1 when ultraviolet sterilization is carried out, and the ultraviolet sterilization device comprises an ultraviolet lamp tube 2, a quartz sleeve 1 sleeved outside the ultraviolet lamp tube 2 and a stainless steel tube 3 sleeved outside the quartz sleeve 1;
the inner wall of the stainless steel pipe 3 is provided with a corrugated plate 4, a gap between the corrugated plate 4 and the quartz sleeve 1 forms a flow channel 5 for the circulation of the feed liquid, and the thickness of an interlayer between the inner wall of the stainless steel pipe 3 and the gap between the quartz sleeve 1 is 0.3mm-8mm, preferably 0.3mm-3mm, so that the passing thickness of the second feed liquid is 0.3mm-8 mm.
The materials used in the invention: raw milk required by production is produced in a large-scale pasture, the number of bacteria in the raw milk is less than or equal to 20 ten thousand cfu/g, and the number of somatic cells is less than or equal to 100 ten thousand cfu/g; preferably, the number of bacteria in the raw milk is less than or equal to 10 ten thousand cfu/g, the number of somatic cells is less than or equal to 5 ten thousand cfu/g, and other requirements meet the GB19301 national food safety standard 'raw milk'; color: natural milky white or milky yellow, soft color and no abnormity; taste and smell: the natural fragrance of milk is firstly provided, the milk is mellow and uniform, and no peculiar smell or foreign flavor exists; organization state: uniform, without separation, precipitation and other adverse conditions.
The equipment used was: a milk purifier, a homogenizer, a centrifugal sterilization machine, an ultraviolet sterilization machine and a filling machine.
Example 1
The embodiment provides a milk preparation method, which comprises the following steps:
(1) selection of raw milk: the number of bacteria in the selected raw milk is less than or equal to 10 ten thousand cfu/g, the number of somatic cells is less than or equal to 5 ten thousand cfu/g, other requirements meet the GB19301 national food safety standard raw milk, and the raw milk is refrigerated at the temperature of 4 ℃;
(2) homogenization of raw milk: after raw milk is cleaned by a milk cleaning machine, homogenizing the cleaned raw milk by a homogenizer with the homogenizing pressure of 250Bar and the homogenizing temperature of 6 ℃, wherein the milk cleaning is a conventional pretreatment process, namely a process for removing mechanical impurities, dust, cell fragments and the like in a product and effectively controlling the cleaning degree of the milk, and the milk cleaning is carried out in the milk cleaning machine;
(3) and (3) centrifugal sterilization: sterilizing the homogenized raw milk by a centrifugal sterilization machine at the centrifugal rotation speed of 4500r/min and the centrifugal temperature of 65 ℃;
(4) ultraviolet sterilization: the raw milk after the centrifugal sterilization is subjected to ultraviolet sterilization, so that the raw milk after the centrifugal sterilization passes through a flow passage 5 between a quartz sleeve and the inner wall of a stainless steel tube, the thickness of an interlayer between the quartz sleeve 1 and the inner wall of a stainless steel tube 3 is 1mm, the raw milk passing thickness is 1mm in the ultraviolet sterilization process, the temperature of the raw milk is 4 ℃, the ultraviolet irradiation dose is 1000J/L, the milk after the ultraviolet sterilization is filled is prepared, and the milk is stored in a cold storage at 4 ℃.
Example 2
The embodiment provides a milk preparation method, which comprises the following steps:
(1) selection of raw milk: the number of bacteria in the selected raw milk is less than or equal to 10 ten thousand cfu/g, the number of somatic cells is less than or equal to 5 ten thousand cfu/g, other requirements meet the GB19301 national food safety standard raw milk, and the raw milk is refrigerated at the temperature of 4 ℃;
(2) homogenization of raw milk: after raw milk is cleaned by a milk cleaning machine, homogenizing the cleaned raw milk by a homogenizer with the homogenizing pressure of 220Bar and the homogenizing temperature of 60 ℃, wherein the milk cleaning is a conventional pretreatment process, namely a process of removing mechanical impurities, dust, cell fragments and the like in a product and effectively controlling the cleaning degree of the milk, and the milk cleaning is carried out in the milk cleaning machine;
(3) and (3) centrifugal sterilization: sterilizing the homogenized raw milk by a centrifugal sterilization machine at a centrifugal rotation speed of 6000r/min and a centrifugal temperature of 2 ℃;
(4) ultraviolet sterilization: the raw milk after the centrifugal sterilization is subjected to ultraviolet sterilization, so that the raw milk after the centrifugal sterilization passes through a flow passage 5 between a quartz sleeve and the inner wall of a stainless steel tube, the thickness of an interlayer between the quartz sleeve 1 and the inner wall of a stainless steel tube 3 is 3mm, the raw milk passing thickness is 3mm in the ultraviolet sterilization process, meanwhile, the temperature of the raw milk is 10 ℃, the ultraviolet irradiation dose is 1500J/L, the milk after the ultraviolet sterilization is filled is prepared, and the milk is stored in a cold storage at 4 ℃.
Example 3
The embodiment provides a milk preparation method, which comprises the following steps:
(1) selection of raw milk: the number of bacteria in the selected raw milk is less than or equal to 10 ten thousand cfu/g, the number of somatic cells is less than or equal to 5 ten thousand cfu/g, other requirements meet the GB19301 national food safety standard raw milk, and the raw milk is refrigerated at the temperature of 4 ℃;
(2) homogenization of raw milk: after raw milk is cleaned by a milk cleaning machine, homogenizing the cleaned raw milk by a homogenizer with the homogenizing pressure of 300Bar and the homogenizing temperature of 30 ℃, wherein the milk cleaning is a conventional pretreatment process, namely a process for removing mechanical impurities, dust, cell fragments and the like in a product and effectively controlling the cleaning degree of the milk, and the milk cleaning is carried out in the milk cleaning machine;
(3) and (3) centrifugal sterilization: sterilizing the homogenized raw milk by a centrifugal sterilization machine at a centrifugal rotation speed of 3000r/min and a centrifugal temperature of 10 ℃;
(4) ultraviolet sterilization: the raw milk after the centrifugal sterilization is subjected to ultraviolet sterilization, so that the raw milk after the centrifugal sterilization passes through a flow passage 5 between a quartz sleeve and the inner wall of a stainless steel tube, the thickness of an interlayer between the quartz sleeve 1 and the inner wall of a stainless steel tube 3 is 0.3mm, the raw milk passing thickness in the ultraviolet sterilization process is 0.3mm, the temperature of the raw milk is 2 ℃, the ultraviolet irradiation dose is 500J/L, the raw milk after the ultraviolet sterilization is filled, the milk is prepared, and the milk is stored in a cold storage at 4 ℃.
Example 4
The embodiment provides a milk preparation method, which comprises the following steps:
(1) selection of raw milk: the number of bacteria in the selected raw milk is less than or equal to 10 ten thousand cfu/g, the number of somatic cells is less than or equal to 5 ten thousand cfu/g, other requirements meet the GB19301 national food safety standard raw milk, and the raw milk is refrigerated at the temperature of 4 ℃;
(2) homogenization of raw milk: after raw milk is cleaned by a milk cleaning machine, homogenizing the cleaned raw milk by a homogenizer with the homogenizing pressure of 120Bar and the homogenizing temperature of 25 ℃, wherein the milk cleaning is a conventional pretreatment process, namely a process for removing mechanical impurities, dust, cell fragments and the like in a product and effectively controlling the cleaning degree of the milk, and the milk cleaning is carried out in the milk cleaning machine;
(3) and (3) centrifugal sterilization: sterilizing the homogenized raw milk by a centrifugal sterilization machine at a centrifugal rotation speed of 3800r/min and a centrifugal temperature of 8 ℃;
(4) ultraviolet sterilization: and (2) carrying out ultraviolet sterilization on the raw milk subjected to centrifugal sterilization, so that the raw milk subjected to centrifugal sterilization passes through a flow passage 5 between a quartz sleeve and the inner wall of a stainless steel tube, wherein the thickness of an interlayer between the quartz sleeve 1 and the inner wall of the stainless steel tube 3 is 8mm, thereby ensuring that the raw milk passes through the thickness of 8mm in the ultraviolet sterilization process, simultaneously ensuring the temperature of the raw milk to be 50 ℃, ensuring the ultraviolet irradiation dose to be 2000J/L, filling the raw milk subjected to ultraviolet sterilization into a tank, preparing the milk, and storing the milk in a cold storage at 5 ℃.
Example 5
The embodiment provides a milk preparation method, which comprises the following steps:
(1) selection of raw milk: the number of bacteria in the selected raw milk is less than or equal to 10 ten thousand cfu/g, the number of somatic cells is less than or equal to 5 ten thousand cfu/g, other requirements meet the GB19301 national food safety standard raw milk, and the raw milk is refrigerated at the temperature of 4 ℃;
(2) homogenization of raw milk: after raw milk is cleaned by a milk cleaning machine, homogenizing the cleaned raw milk by a homogenizer with the homogenizing pressure of 280Bar and the homogenizing temperature of 2 ℃, wherein the milk cleaning is a conventional pretreatment process, namely a process for removing mechanical impurities, dust, cell fragments and the like in a product and effectively controlling the cleaning degree of the milk, and the milk cleaning is carried out in the milk cleaning machine;
(3) and (3) centrifugal sterilization: sterilizing the homogenized raw milk by a centrifugal sterilization machine, wherein the centrifugal rotation speed is 5600r/min, and the centrifugal temperature is 3 ℃;
(4) ultraviolet sterilization: the raw milk after the centrifugal sterilization is subjected to ultraviolet sterilization, so that the raw milk after the centrifugal sterilization passes through a flow passage 5 between a quartz sleeve and the inner wall of a stainless steel tube, the thickness of an interlayer between the quartz sleeve 1 and the inner wall of the stainless steel tube 3 is 4mm, the raw milk passing thickness is 4mm in the ultraviolet sterilization process, the temperature of the raw milk is 9 ℃, the ultraviolet irradiation dose is 1200J/L, the milk is prepared after the milk after the ultraviolet sterilization is filled, and the milk is stored in a cold storage at 4 ℃.
Comparative example 1
This comparative example provides a method for preparing milk, which, like example 1, differs only in that: in this comparative example, no homogenization step was performed.
Comparative example 2
This comparative example provides a method for preparing milk, which, like example 2, differs only in that: in this comparative example, no centrifugation step was performed.
Test example 1
The total number of bacteria in the selected raw milk of examples 1 to 5 and comparative examples 1 to 2 was 53000cfu/g, and the total number of bacteria in the milk prepared in each of examples 1 to 5 and comparative examples 1 to 2 was measured, and the corresponding measurement results are shown in the following table 1:
TABLE 1
| Index (I) | Total bacteria count in milk (cfu/g) |
| Example 1 | 23 |
| Example 2 | 19 |
| Example 3 | 86 |
| Example 4 | 35 |
| Example 5 | 73 |
| Comparative example 1 | 891 |
| Comparative example 2 | 2856 |
Test example 2
The selected raw milk of examples 1-5 and comparative examples 1-2 has a content of 4.5mg/100g of furfuryl acid, positive for alkaline phosphatase, 150.7mg/L of lactoferrin, 3399.5mg/L, IgG of beta-lactoglobulin being 5.26X 105μ g/L, based on which the contents of the heat-sensitive substances and the active proteins in the milk prepared in each of examples 1 to 5 and comparative examples 1 to 2 were measured, the corresponding measurement results are shown in the following Table 2:
TABLE 2
Test example 3
The milk prepared in each of examples 1 to 5 and comparative examples 1 to 2 was subjected to stability and shelf life tests, and the corresponding measurement results are shown in the following table 3:
TABLE 3
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (10)
1. A method for preparing liquid milk comprises the following steps:
carrying out first homogenization on raw milk to obtain a first feed liquid;
performing centrifugal sterilization on the first feed liquid to obtain a second feed liquid;
and carrying out ultraviolet sterilization on the second feed liquid to prepare the liquid milk.
2. The method for preparing a porous ceramic material according to claim 1, wherein the first homogenizing pressure is 120Bar-300 Bar, and the homogenizing temperature is 2 ℃ -65 ℃.
3. The method for preparing a porous ceramic material according to claim 2, wherein the first homogenizing pressure is 220Bar-300 Bar, and the homogenizing temperature is 30-65 ℃.
4. The preparation method according to any one of claims 1 to 3, wherein the centrifugal rotation speed for centrifugal sterilization is 3000-6000 r/min, and the centrifugal temperature is 2-65 ℃.
5. The method for preparing the compound of any one of claims 1 to 4, wherein the temperature of the ultraviolet sterilization is 2 to 50 ℃ and the ultraviolet irradiation dose is 500 to 2000J/L.
6. The preparation method according to claim 5, wherein the passing thickness of the second feed liquid during the UV sterilization process is 0.3mm to 8 mm.
7. The preparation method according to claim 6, wherein the temperature of the ultraviolet sterilization is 2-50 ℃, and the ultraviolet irradiation dose is 500J/L-1500J/L;
in the ultraviolet sterilization process, the passing thickness of the second feed liquid is 0.3mm-3 mm.
8. The method of any one of claims 1-7, further comprising, prior to the first homogenizing, the step of subjecting the raw milk to a net milk;
also comprises the steps of filling the liquid milk and refrigerating at the temperature of 2-6 ℃.
9. The method according to any one of claims 1 to 8, wherein the raw milk is raw milk, and the number of bacteria in the raw milk is 20 ten thousand cfu/g or less and the number of somatic cells is 100 ten thousand cfu/g or less.
10. Liquid milk produced by the production method according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911234510.4A CN112913917A (en) | 2019-12-05 | 2019-12-05 | Liquid milk and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911234510.4A CN112913917A (en) | 2019-12-05 | 2019-12-05 | Liquid milk and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112913917A true CN112913917A (en) | 2021-06-08 |
Family
ID=76161245
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911234510.4A Pending CN112913917A (en) | 2019-12-05 | 2019-12-05 | Liquid milk and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112913917A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108289464A (en) * | 2015-07-03 | 2018-07-17 | 纳图鲁私人有限公司 | A method of processing breast |
| JP2018201401A (en) * | 2017-06-02 | 2018-12-27 | 株式会社明治 | Manufacturing method of fermented milk |
-
2019
- 2019-12-05 CN CN201911234510.4A patent/CN112913917A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108289464A (en) * | 2015-07-03 | 2018-07-17 | 纳图鲁私人有限公司 | A method of processing breast |
| JP2018201401A (en) * | 2017-06-02 | 2018-12-27 | 株式会社明治 | Manufacturing method of fermented milk |
Non-Patent Citations (3)
| Title |
|---|
| LUKAS CHRISTEN等: ""The Effect of UV-C Pasteurization on Bacteriostatic Properties and Immunological Proteins of Donor Human Milk"", 《PLOS ONE》 * |
| 李启明: ""ESL乳的研究"", 《中国优秀博硕士学位论文全文数据库 (硕士)工程科技Ⅰ辑》 * |
| 顾瑞霞等: ""紫外技术在乳品加工中的应用"", 《食品与发酵工业》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Van den Berg | Dairy technology in the tropics and subtropics | |
| CN101396045A (en) | Production method of milk and milk produced by the method | |
| TW201632076A (en) | Concentration method of milk and preparation method of dairy products | |
| CN113973918A (en) | High-calcium fresh milk and preparation method thereof | |
| CN112868762A (en) | Low-temperature pasteurized milk and preparation method thereof | |
| CN113545393A (en) | Method for reducing scaling of sterilization machine, liquid dairy product and preparation method thereof | |
| CN112841302A (en) | Normal-temperature milk with long shelf life and preparation method thereof | |
| RU2586154C2 (en) | Method of producing protein beverages and denaturation circuit device and system | |
| CN101142943A (en) | Defatted milk with long quality guaranteed period and its preparation method | |
| US11259534B2 (en) | Deodorized goat/sheep milk, method for producing the same and goat/sheep milk products | |
| CN112913918A (en) | Fresh milk and production process thereof | |
| CN112913916A (en) | Fresh milk and preparation process thereof | |
| CN112868790A (en) | Production method of liquid dairy product | |
| CN112913917A (en) | Liquid milk and preparation method thereof | |
| CN101313706B (en) | Local flavor sour camel milk and preparation method thereof | |
| Tadini et al. | The importance of heating unit operations in the food industry to obtain safe and high-quality products | |
| CN114403217A (en) | Preparation method of low-temperature sterilized pasteurized milk | |
| Byrne | Raw Milk in Context | |
| Abo El-Makarem et al. | Chemical and microbiological evaluation of some different soft cheese | |
| Sulieman et al. | Microbiological characteristics and sensory evaluation of white cheese produced by using camel milk and mixture of camel and cow milk | |
| CN102524880A (en) | Edible fungus biological milk beverage and production method thereof | |
| CN112244086B (en) | Method for producing high-activity shelf-life-prolonged milk by ultraviolet sterilization and microfiltration | |
| CN220694300U (en) | Fresh milk production line | |
| RU2261611C1 (en) | Method for producing of pasteurized milk | |
| RU2346447C1 (en) | Long-life uht milk production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |