816results about "Other dairy technology" patented technology

The invention relates to an optimization regulation and control technology for goat milk powder production process parameters, in particular to a self-optimization regulation and control method and system for the goat milk powder production process parameters. The historical production data comprises characteristic data of raw milk of historical batches, technological parameter data which are adopted for the characteristic data of the raw milk of the historical batches and cover key procedures of goat milk powder production, and retention level data of specific thermosensitive functional components in a final product produced by adopting the technological parameter data; the goat milk powder production key working procedures at least comprise a sterilization working procedure, a concentration working procedure and a drying working procedure. By recording the historical production data, obtaining the current raw material characteristics and determining the optimal historical batch based on similarity comparison and target screening, the problem that it is difficult to optimize and adjust process parameters according to raw material fluctuation and inter-process influence to improve the retention level of specific thermosensitive functional components in the prior art is effectively solved.

The present disclosure relates to the field of food technology. Especially, the present disclosure relates to modified cheese milk and a process of producing the same. The disclosure also relates to low-fat cheese, wherein the modified cheese milk is used and a process of producing the same. Furthermore, the disclosure relates to the use of modified cheese milk in low-fat cheese.

The invention provides an automatic camel milk powder preparation method. The method comprises the steps of intelligent raw material pretreatment, multifunctional active ingredient protection, intelligent gradient low-oxygen concentration and intelligent technological parameter optimization model establishment. According to the method, through intelligent process optimization and a multi-stage low-oxygen micro-pressure drying technology, the retention rate of heat-sensitive nutritional ingredients in the camel milk is greatly increased, meanwhile, fat oxidation is effectively inhibited, the flavor of the milk powder is improved, and the shelf life of the milk powder is prolonged. According to the method, dynamic optimization and real-time quality control of process parameters are realized through mathematical modeling and an industrial Internet of Things system, production energy consumption is reduced, and high consistency of batch-to-batch quality is ensured. The milk powder particles are uniform in particle size, the instant solubility and the taste are remarkably improved, and the production efficiency and the economic benefits are greatly improved. The introduction of the block chain traceability system further enhances the traceability of the product, and meets the requirements of consumers for high-quality dairy products.

The invention provides a dairy product heat treatment process optimization treatment method and device. The method comprises the following steps: combining different process parameters according to interval numerical values corresponding to a plurality of predetermined variable factors associated with a dairy product heat treatment processing process to obtain an initial process parameter combination; performing predictive analysis on the initial process parameter combination based on a preset heat treatment model to obtain influence weights of a plurality of variable factors output by the heat treatment model on each product index parameter of the dairy product; and determining a corresponding target process parameter combination according to the influence weights of the plurality of variable factors on each product index parameter of the dairy product and the initial process parameter combination. According to the optimization treatment method for the heat treatment process of the dairy products, the technological parameter combination in the heat treatment process of the dairy products can be rapidly predicted, the optimization treatment efficiency and accuracy of the heat treatment process of the dairy products are effectively improved, and therefore the number of times of optimization implementation tests can be reduced.

A foamed liquid dispensing system includes a container for receiving a liquid to be dispensed connectable to, and removable from, a gas charging unit. The gas charging unit includes a gas compressor, gas pressure sensing means, a control unit and a user interface. The user interface permits a user to input a desired final gas pressure from a minimum value to a maximum value in discrete steps. The control unit instructs the gas compressor to charge the container with gas to the desired final pressure. The gas pressure is continuously monitored and the flow of gas into the container is stopped once the desired final gas pressure has been reached. The user interface displays the gas pressure in the container as the charging cycle proceeds. Once charged with gas and removed from the gas charging unit, the container substantially retains the final desired gas pressure until the liquid is dispensed.

The invention discloses an intelligent temperature control milk pasteurization device, and relates to the technical field of milk pasteurization, the intelligent temperature control milk pasteurization device comprises an outer frame and a threaded connection pipe, the outer frame is internally provided with a built-in groove, the middle part of the outer frame is provided with an accommodating cavity, and the accommodating cavity is internally provided with a built-in plate; a connecting vertical plate is installed on the outer surface of one side of the built-in plate, a connecting assembly used for assisting movement is arranged at the top of the connecting vertical plate and comprises a top plate, and a driving assembly used for adjusting the volume is installed at one end of the top plate. According to the milk pasteurization device with the intelligent temperature control function, heated water in the built-in groove can be pumped out through the design of a threaded connection pipe and a water pump, temperature monitoring of a temperature sensor is matched, the temperature sensor is in control connection with the water pump through an electromagnetic valve, and the water pump can be started or closed when the temperature reaches a preset value; and heating and cooling treatment on the containing cavity is facilitated, and adjustment can be conveniently conducted according to using requirements.

The present invention provides a sleep-aiding probiotic goat milk powder and a preparation method thereof. Goat milk is used as a raw material, the goat milk is sterilized and then cooled, and the fermented mucus lactobacillus (Limosilactobacillus fermentum) KD6 producing a sleep-aiding functional factor-γ-aminobutyric acid is accessed, which has been preserved in the China Center for Type Culture Collection on September 7, 2023, and its preservation number is CCTCC NO: M20231642. After stirring evenly, it is fermented at a constant temperature without adding glutamic acid or sodium glutamate, the precursor of γ-aminobutyric acid, etc., and the fermentation is completed to obtain probiotic fermented goat milk containing γ-aminobutyric acid, and then it is vacuum-low-temperature spray-dried to obtain functional probiotic goat milk powder that can help sleep. The sleep-aiding probiotic goat milk powder prepared by the present invention is rich in γ-aminobutyric acid and probiotics, and has the dual functions of helping sleep and regulating the balance of intestinal flora.

The invention provides zero-fat low-sugar yoghourt and a preparation method thereof, the zero-fat low-sugar yoghourt comprises the following raw materials: skimmed milk, a fermentation inoculant, a sweetening agent and a protein product, the fat content of the skimmed milk is less than or equal to 0.3 g / 100mL, the protein content of the skimmed milk is greater than or equal to 6.0 g / 100mL, and the lactose content of the skimmed milk is less than or equal to 4.0 g / 100mL; the fermentation inoculant is composed of pichia kudriavzevii, lactobacillus helveticus and streptococcus thermophilus, and the ratio of the three strains is 2: 1: 5. According to the zero-fat low-sugar yoghourt disclosed by the invention, through selection of specific strains, good stability can be realized under the condition that a thickening agent and a stabilizing agent are not added, the product can be endowed with better oxidation resistance, human body metabolism improving efficacy and immunity regulating efficacy, and a green, clean and healthy yoghourt product is really obtained.

Methods, devices, and systems for concentrating breast milk are described. Concentrating nutrients in breast milk may be achieved using an apparatus comprising at least one forward osmotic membrane. In an example the apparatus can include a first sheet of material comprising a forward osmotic membrane, a second sheet of material sealed to the first sheet of material about a common outer perimeter thereof, the first sheet of material arranged so that water can traverse the forward osmotic membrane to an interior of the first and second sheets, and a dry carbohydrate within the interior of the first and second sheets exhibiting an osmotic draw property to draw water from un-concentrated, expressed human milk to form concentrated human milk. After a predetermined time, or upon the milk remaining after drawing of water through the membrane being a desired amount, the water draw can end.

The invention relates to the technical field of food, and particularly discloses liquid milk as well as a preparation method and application thereof. According to the method for preparing the liquid milk, lysine and a to-be-treated casein micelle solution separated from animal milk are mixed, incubated and then separated, an incubated casein micelle solution is obtained, and the incubated casein micelle solution is mixed with other components of the liquid milk; other components of the liquid milk comprise components except the casein micelle solution to be treated in animal milk. According to the method disclosed by the invention, plasmin components influencing the stability of the product are reduced when liquid milk is prepared from animal milk, the problems of bitter wrapping, precipitation and the like of the product in the shelf life due to incomplete inactivation of plasmin caused by direct thermal sterilization are solved, effective retention of each active component is further preferably realized, and the efficacy of the product is improved.

The present invention discloses a translucent food material sterilization device and method based on pulsed strong light. The device adopts a Pascal's triangle lamp layout and uses the Lagrange extreme value method to input the transmittance of different materials and solve the maximum lamp spacing under the premise of the specified benevolent effect of different materials. On the one hand, it can ensure that the material microelement at each physical position fully receives the pulse light source to achieve the preset sterilization effect; on the other hand, it can maximize the lamp spacing, reduce the number of lamps on display, and reduce equipment manufacturing and production costs. The algorithm for solving the lamp spacing based on the Lagrange extreme value method is applicable to all non-Newtonian fluid materials with a transmittance of ≥30% at 210-390nm. In addition, a pipe with a certain taper is used in the device to connect to the cavity, so that the radius value of the pipe tends to be continuous, and each array lamp in multiple independent cavities is efficiently sterilized, and finally flows out through the pipe of the last cavity.

The present invention discloses a CBP lysine children growth milk powder and a preparation method thereof, and belongs to the technical field of milk powder, the CBP lysine children growth milk powder comprises the following components by mass: a wet process part: 575 parts of whole milk powder, 175 parts of dried skim milk, 175 parts of isomaltooligosacharide (type 50) powder, 30 parts of polydextrose, 28 parts of edible plant blend oil, 4 parts of milk mineral salt, and 13.7 parts of a compound children modified milk powder three-nutrition enhancer; cBP lysine is cooperated with bifidobacterium and seven traditional Chinese medicine extracts, DHA and ARA are accurately proportioned, the calcium absorption efficiency and the intestinal colonization capacity of probiotics are remarkably improved, a three-step mixing method is combined with a two-way shearing low-temperature technology, rapid and uniform mixing is achieved, the activity of the probiotics and the stability of DHA are reserved to the maximum extent, high uniformity of products is ensured, and the product quality is improved. The low-moisture wet-process base powder inhibits moisture absorption of traditional Chinese medicine components, nitrogen protection blocks oxidation in the whole process, the shelf life is prolonged, and the reconstituability is improved.

The invention relates to a preparation method of formula milk powder. The method comprises the following steps: mixing: mixing a base milk raw material solution, a skimmed milk raw material solution, a demineralized whey raw material solution and other optional non-temperature-sensitive components allowed to be added; a spray drying step, wherein the mixed material obtained in the mixing step is subjected to spray drying to obtain powder; wherein in the mixing step, the base milk raw material liquid is pasteurized emulsion directly from animals; the skimmed milk raw material liquid is an emulsion obtained by centrifugally degreasing animal milk; the desalted whey raw material solution is an emulsion obtained by subjecting animal milk to whey separation and whey desalination, the whey separation is performed by membrane separation, and the whey desalination is performed by membrane separation to remove salt from the whey. According to the preparation method disclosed by the invention, the denaturation rate of Maillard reaction products and whey protein in the formula milk powder is effectively reduced, and meanwhile, the reconstituability and digestion and absorption properties of the product are improved.

The invention relates to the technical field of food, in particular to anti-caking infant formula milk powder and a preparation method thereof. On the basis of the existing infant formula milk powder, the production process is improved, the average particle size of the milk powder is effectively increased by pre-crystallizing lactose in the proportioning process and optimizing the solid content of concentrated milk in the production, and the milk powder is prepared by further controlling the parameters such as the air inlet temperature, the air exhaust temperature and the secondary drying temperature of a fixed fluidized bed. The water distribution state and the existence form in the infant formula milk powder are obviously improved, and the proportion of free water is reduced, so that the glass-transition temperature (Tg) of the milk powder is increased, and finally, the anti-caking capability of the infant formula milk powder is effectively improved.

The utility model relates to the technical field of fluidized bed goat milk powder particle forming devices, in particular to a multistage fluidized bed goat milk powder particle forming device, which is characterized in that concentrated goat milk is discharged into a drying mechanism through a concentrating mechanism, and meanwhile, a stirring mechanism is started to discharge the goat milk adhered to the inner wall of a supporting mechanism; the concentrated goat milk is dried and formed by the drying mechanism to become goat milk powder, the goat milk powder is screened by the screening mechanism, meanwhile, a screening plate is cleaned by the screening mechanism, the goat milk powder is prevented from being blocked, and the practicability of the equipment is improved; comprising a supporting mechanism; the device further comprises a concentration mechanism, a stirring mechanism, an exhaust mechanism, a drying mechanism and a screening mechanism, the concentration mechanism is installed on the upper portion of the supporting mechanism, the stirring mechanism is installed in the supporting mechanism, the exhaust mechanism is installed at the top end of the supporting mechanism, the drying mechanism and the screening mechanism are both installed in the supporting mechanism, and the drying mechanism is located below the supporting mechanism. The screening mechanism is located below the drying mechanism.

The invention relates to the technical field of dairy product processing, in particular to a multi-stage membrane integrated intelligent milk concentration and storage device and a quality control system thereof, and particularly relates to an efficient intelligent milk concentration and storage solution combining a multi-stage membrane separation technology, multispectral analysis, multi-sensor fusion, deep reinforcement learning and a digital twinning technology. According to the multi-stage membrane integrated intelligent milk concentration and storage device, three-stage gradient membrane separation and double closed-loop circulation design are fused, efficient and fine separation of milk is achieved, and the concentration efficiency and the quality consistency are improved. The multi-spectral analysis and multi-sensor fusion technology is integrated, the viscosity, the pH value, the water activity and the conductivity of the concentrated solution are monitored in real time, and the quality is guaranteed in an omnibearing and multi-dimensional mode. The system intelligently adjusts the parameters of the filtering membrane through multispectral signals and sensor data, and ensures the stable quality of the concentrated solution. According to the device, the intelligent level of milk concentration storage is effectively improved, an innovative solution is provided for the food processing industry, quality control is enhanced, and the product competitiveness is improved.

The invention belongs to the technical field of health-care food, and particularly relates to functional milk assisting in lowering blood pressure and a preparation method thereof.The functional milk comprises, by weight, 99.5% of raw milk and 0.5% of a potassium ion bridged citrus fiber-green tea polyphenol network, raw milk is sequentially subjected to trypsin and proline specific incision enzyme treatment, HPCD-ultrasonic treatment and pulsed magnetic field treatment. The invention provides a systematic solution, which exceeds a simple extraction and addition mode in the prior art, and solves the stability problem of the antihypertensive active component in the processing and storage process.

The invention discloses freeze-drying equipment for milk powder production and a processing technology thereof, and relates to the technical field of milk powder drying. The device comprises a milk tank, the outer wall of the milk tank is connected with a film filter through a pipeline, the top of the right end of the film filter is provided with a U-shaped pipe, the right side of the U-shaped pipe is provided with a liquid nitrogen barrel, the bottom of the liquid nitrogen barrel is provided with a heating assembly, the bottom of the heating assembly is provided with a cooling mechanism, and the cooling mechanism is internally provided with a refining device for refining milk powder. An anti-pollution device for preventing external cold air from polluting milk powder is arranged in the refining device, and an electric sliding rail is fixedly installed on the top of the inner wall of the liquid nitrogen barrel. According to the invention, the trapezoidal block can be driven to horizontally slide to distinguish up-to-standard milk powder from non-up-to-standard milk powder, so that the problem that the quality of the milk powder is difficult to detect in the production and discharging process of the milk powder is avoided, synchronous discharging of the milk powder with difference in quality and deficiency is prevented, the condition that the non-up-to-standard milk powder is mixed with good milk powder is avoided, and the overall quality of a finished product is improved.

The invention relates to the technical field of food, and provides fruit particle suspension drinking type yoghurt and a preparation method thereof, the raw materials comprise fruit particle jam, raw milk and a stabilizer; the stabilizer comprises apple fibers; the mass ratio of the fruit granule jam to the raw milk is (8-15): (80-84.5); the mass ratio of the fruit granule jam to the apple fibers is (8-15): (0.13-0.37). According to the invention, the apple fiber is used as a stabilizer, and the dosage of the apple fiber is optimized, so that the preparation of the drinking yoghurt containing large fruit grains required by a clean formula is realized, the viscosity of the drinking yoghurt is below 700mPa. S, and the drinking yoghurt can be filled by adopting similar bottling and tetra crown filling, and meets the requirements of consumers.

The invention belongs to the technical field of bactrian camel milk production, and discloses an organic nutrient pasture bactrian camel milk classified screening preparation device which comprises a box body, sliding ways are fixedly connected to the two symmetrical sides in the box body, a screen is slidably connected to the interior of each sliding way, sliding blocks are fixedly connected to the two symmetrical sides of each screen, and the sliding blocks are fixedly connected to the two symmetrical sides of each screen. A sliding block is arranged in the box body, the sliding block is slidably connected with the sliding way, a mounting plate is fixedly connected to the side face of the box body, a driving mechanism used for driving the screen to shake is arranged on the mounting plate, and a cleaning mechanism is arranged at the position, located at the bottom of the screen, in the box body. And the problems that a screen of existing screening equipment cannot be cleaned and replaced in time in the long-time using process, powder impurities are prone to being left in holes of the screen, the screen is prone to being blocked, and the screening efficiency is affected are solved.

The invention discloses lactobacillus helveticus for producing DPP-IV (dipeptidyl peptidase-IV) inhibitory peptide and hypoglycemic goat milk and a preparation method thereof, goat milk is used as a raw material, and lactobacillus helveticus KD12 for producing the DPP-IV inhibitory peptide is used for fermenting the goat milk to obtain hypoglycemic lactobacillus fermented goat milk containing the DPP-IV inhibitory peptide. And drying the fermented goat milk to obtain the hypoglycemic lactic acid bacteria fermented goat milk powder containing the DPP-IV inhibitory peptide. Lactic acid bacteria of the hypoglycemic lactic acid bacteria fermented goat milk are inactivated to obtain hypoglycemic post-prebiotics goat milk, and the hypoglycemic post-prebiotics goat milk powder is obtained after the hypoglycemic post-prebiotics goat milk is concentrated and dried. The hypoglycemic goat dairy product provided by the invention has a relatively high DPP-IV inhibition rate, and can be used for inhibiting DPP-IV activity after consumers eat the hypoglycemic goat dairy product so as to reduce blood sugar and reduce the dosage of hypoglycemic drugs, so that side effects caused by the hypoglycemic drugs are reduced.

The invention relates to the technical field of material filtering and separating, in particular to a milk material anti-blocking filtering device and application thereof in rose yoghourt preparation, the milk material anti-blocking filtering device comprises two groups of pipe shells, and filter elements are detachably mounted in the pipe shells; the switching structure is connected with the two sets of pipe shells, and the switching structure can make milk alternately flow in the two sets of pipe shells; the two sets of pump pressure assemblies are connected with the first discharging openings in the two sets of pipe shells correspondingly, and coaxial wheel sets are arranged on the pump pressure assemblies; the transverse moving structure is connected with the switching structure, an abutting piece matched with the coaxial wheel set is arranged on the transverse moving structure, and an inclined part is formed on the abutting piece; and the supporting plate is in rolling fit with the coaxial wheel set and can be separated from the abutting piece after the abutting piece drives the coaxial wheel set to move to a preset position, so that the filtering effect and the product quality are improved.

Apparatus and associated methods relate to lyophilizing a solid phase composition (SPC). In an illustrative example, the SPC is received in a frozen state in a first packaging. The SPC may be, for example, transferred into a second packaging having a thermally conductive layer, mechanically distributed to a predetermined maximum thickness to form a block having at least one homogenous dimension, and provided with a heat source configured to communicate substantially all thermal energy to the SPC via the thermally conductive second layer. In some embodiments, the SPC may be maintained in the frozen state. For example, the lyophilized SPC may be transferred to a third packaging. Various embodiments may limit physical contacts with the SPC to the first packaging, the second packaging, and the third packaging. Various embodiments may advantageously maintain sanitation, retain nutrients of the SPC, and / or promote consistent results from the lyophilization process.

The invention relates to the technical field of dairy products, in particular to liquid milk for children and a sterilization and preparation method thereof. When the liquid milk for children is prepared, the pressure of the dynamic ultrahigh-pressure microjet is 150-200MPa, the holding time is 12-15s, an emulsifier used in the liquid milk for children comprises mono-and diglycerol fatty acid ester, polyglycerol fatty acid ester and propylene glycol fatty acid ester, and the emulsifier accounts for 0.06-0.12% of the liquid milk for children by mass. The liquid milk obtained by adopting the compound emulsifier and the microjet treatment condition provided by the invention is uniform in color and luster; the tissue state is a uniform fluid, and the phenomena of precipitation, clots, impurities, viscosity and thickness are avoided; the beverage has the fragrance of cow milk, is delicious and sweet in taste, and does not have any other abnormal taste.

Provided is a technique for improving the flavor of food. In the present invention, Bacillus bacteria are used to produce components such as 2-methylbutyric acid, diacetyl and acetoin that are effective for improving the flavor of food.

The utility model belongs to the technical field of drying devices, and particularly relates to a milk powder drying device which comprises a milk powder processing and drying cylinder, a discharging pipe is fixedly connected to the bottom of the milk powder processing and drying cylinder, a heater is installed on the outer wall of the milk powder processing and drying cylinder, and a supporting column is fixedly connected to the outer wall of the milk powder processing and drying cylinder. A top plate is fixedly connected to the top ends of the supporting columns, a hydraulic cylinder is fixedly connected to the top of the top plate, a frame plate is fixedly connected to the output end of the hydraulic cylinder, a cover plate is fixedly connected to the bottom of the frame plate, and a guide block is fixedly connected to the outer wall of the cover plate. According to the milk powder drying device provided by the utility model, by arranging the starting hydraulic cylinder, the frame plate can be moved to drive the guide block fixedly connected with the outer wall of the cover plate to slide and ascend along the supporting column, so that the cover plate ascends to drive the stirring device to ascend, and the effect of conveniently cleaning goat milk powder adhered to the stirring device is achieved; therefore, the drying processing quality of the goat milk powder is improved.

This disclosure relates to dairy products, methods for producing dairy products, uses of dairy products, and dairy-based products including dairy products. This disclosure also relates to methods for improving or maintaining physical performance in subjects, and dairy products or dairy-based food products for use in improving or maintaining physical performance in subjects.

The invention relates to zero-lactose modified milk for coffee as well as a preparation method and application of the zero-lactose modified milk. The zero-lactose modified milk for coffee is prepared by the following steps: carrying out enzymolysis on pasteurized raw milk by adopting Bonlacta lactase at 40-50 DEG C, and then carrying out sterilization and enzyme deactivation on a dairy product subjected to enzymolysis, so as to obtain the zero-lactose modified milk. The modified milk not only meets the eating requirements of lactose intolerant people, but also is used as a milk base in latte coffee, the coffee fragrance is full and rich, the whole milk feeling is prominent, the fusion degree with coffee is high, and the flavor is clean and natural. Particularly, compared with other milk products and coffee beans, the zero-lactose modified milk and the Italian blended coffee beans are combined and can influence each other to generate a featured latte coffee product, so that a coffee brand is helped to form a featured coffee product, and a unique brand taste is slowly formed; and a favorable contribution is made for popularization of coffee brands.

The invention discloses zero-lactose milk containing galactooligosaccharide and a preparation method of the zero-lactose milk, and belongs to the technical field of dairy products. By means of the synergistic effect of the immobilized lactase and the acerola cherry powder extract, efficient hydrolysis of lactose is achieved, the lactose content is reduced to 0.1-0.5 g / 100 mL, meanwhile, 1.0-2.5 g / 100 mL of galactooligosaccharide is generated, and the lactase is especially suitable for people with lactose intolerance to drink. The preparation method comprises the following steps: pasteurizing the raw milk at 60-65 DEG C for 20-40 minutes, and then cooling; adding 0.01 to 0.3 percent of immobilized lactase and 0.001 to 0.1 percent of acerola cherry powder extract under the condition of 20 to 50 DEG C, and stirring and reacting for 10 to 60 minutes; then heating at the temperature of 80-120 DEG C for 5-20 minutes for enzyme deactivation; performing ultrasonic homogenization (200 to 500W, 20 to 70kHz, 10min), cooling and filling; and finally, carrying out ultrahigh pressure sterilization for 5 minutes at 500 MPa and 28 DEG C to ensure that the product is sterile. The stability and the repeated utilization rate of the enzyme are improved through the immobilized enzyme technology, and due to the addition of the acerola cherry powder extract, the product is endowed with natural oxidation resistance while the lactose is synergistically hydrolyzed.

The application discloses a preparation method of high-probiotic-activity yoghurt and belongs to the technical field of functional food development, and comprises the following steps: white ginkgo starch and milk are treated by a dielectric barrier discharge low-temperature plasma (DBD) method respectively, the white ginkgo starch treated by the DBD method is added into the milk treated by the DBD method, white granulated sugar and a compound leavening agent are added according to a proportion, and the yoghurt is prepared by fermenting treatment for 8 h at 37 DEG C, and the gel property of the yoghurt and the probiotic quantity index are determined. The white ginkgo starch used in the application is low in price and widely sourced; the DBD treatment scheme is green, safe and simple to operate, can effectively improve the gel quality of the yoghurt and improve the stability of the yoghurt; in addition, the probiotic activity in the yoghurt is significantly enhanced after the DBD treatment, and the efficacy value of the yoghurt is effectively improved.