Dairy product non-destructive ordered resolution method and applications thereof

Abstract

The present application relates to the field of dairy processing, and particularly relates to a dairy product lossless ordered analysis method and application thereof, which sequentially separates raw cow milk into cream and skim milk through fat separation, ion exchange chromatography, microfiltration membrane separation and other processes, and gradually extracts high-value-added components such as lactoferrin, lactoperoxidase, casein and whey protein, while co-producing 12 kinds of dairy products such as Mascarpone cheese, sterilized cream and Brie cheese. The method of the present application adopts an ordered analysis process of multi-technology integration, realizes efficient utilization of all components of cow milk, solves the problems of resource waste and single product in traditional processing, and through integrated design, simultaneously obtains high-value active ingredients (such as lactoferrin powder) and basic raw materials (such as lactose powder) in a single production line, significantly improves the utilization rate of milk resources to more than 90%, and has economic benefits and sustainable development advantages, providing an innovative solution for high-value processing of dairy products.

Description

Technical Field

[0001] This invention relates to the field of dairy processing, and in particular to a non-destructive ordered analysis method for dairy products and its application. Background Technology

[0002] Milk is a complex biological fluid containing proteins (such as casein, whey protein, and lactoferrin), fats (including phospholipids and membrane proteins), carbohydrates (such as lactose), vitamins, minerals, and enzymes, among other bioactive components. Currently, the dairy industry is divided into three processing levels. The primary industry mainly involves basic milk processing, producing products such as liquid milk (e.g., whole milk, flavored milk), yogurt, and ice cream. The secondary industry produces products with relatively higher processing difficulty and added value, such as infant formula, cheese, cream, and butter. The tertiary industry focuses on the extraction and deep processing of active milk components, producing high-value-added products such as lactoferrin, osteopontin, immunoglobulins, bovine basic protein, milk phospholipids, fat globule membrane proteins, lactalbumin, β-casein, bovine oligosaccharides (BMO), as well as cellular nutrition products, casein peptone, and synthetic biomaterials. With each level of the industry upgrade, product value increases, but so does the technological complexity.

[0003] Currently, almost all factories or production lines in the dairy industry are designed and built with the goal of producing one or two products. This makes it impossible to produce multiple products at the same time, and they can only target one or two milk components. The remaining large amount of other components cannot be fully utilized, resulting in a waste of resources. This inefficient model leads to low utilization of milk resources, limited economic benefits, and difficulty in meeting the industry's demand for high-value and sustainable development.

[0004] Therefore, there is an urgent need to develop a multi-technology integrated method for milk component analysis that can achieve sequential separation and co-production of multiple components in the same production line, simultaneously obtaining high-value-added components (such as lactoferrin) and basic raw materials (such as lactose), in order to break through existing technological bottlenecks and improve resource utilization and industrial competitiveness. Summary of the Invention

[0005] This invention provides a non-destructive ordered analysis method for dairy products and its application, which addresses the shortcomings of the inefficient model of the dairy industry in the prior art, which leads to low utilization of dairy resources, limited economic benefits, and difficulty in meeting the requirements of high-value and sustainable development.

[0006] This invention provides a method for non-destructive ordered analysis of dairy products, comprising: The fat separator separates raw milk into cream and first skim milk.

[0007] The first skim milk separated from the raw milk was subjected to ion exchange chromatography to prepare lactoferrin powder and lactoperoxidase powder, and a second skim milk was obtained.

[0008] The second skim milk is separated by microfiltration membrane to generate casein solution and obtain a first whey solution. Based on the casein solution, micelle casein powder and casein peptone are prepared, and a first lactose solution is obtained.

[0009] Mascarpone cheese and pasteurized cream are prepared based on the cream separated from the raw milk; and / or, the cream separated from the raw milk is mixed with the second skim milk, fermented to generate curd, cheese blocks are generated based on the curd, and a second whey is obtained.

[0010] Based on the cheese blocks generated from the curd, burata cheese and mozzarella cheese are prepared; the first whey liquid and the second whey liquid are mixed to prepare D90 desalted whey powder, α-lactalbumin and β-lactoglobulin, and a second lactose solution is obtained.

[0011] The obtained first lactose solution and second lactose solution are mixed to prepare lactose powder.

[0012] According to the present invention, a non-destructive ordered analysis method for dairy products is provided, wherein the preparation of lactoferrin powder and lactoperoxidase powder by ion exchange chromatography of the first skim milk separated from the raw milk comprises: The first skim milk is passed through an ion exchange chromatography column for ion exchange chromatography. Based on the adsorption of lactoferrin and lactoperoxidase in the first skim milk by the ion exchange chromatography column, the remaining flow-through is referred to as the second skim milk.

[0013] Lactoferrin on the ion exchange chromatography column was eluted using a first sodium chloride solution as the lactoferrin elution buffer, and lactoperoxidase on the ion exchange chromatography column was eluted using a second sodium chloride solution as the lactoperoxidase elution buffer.

[0014] The lactoferrin eluent and the lactoperoxidase eluent, after completing the elution process, are sequentially subjected to ultrafiltration concentration and desalting, microfiltration sterilization, and freeze-drying to produce lactoferrin powder and lactoperoxidase powder, respectively.

[0015] According to the present invention, a non-destructive ordered analysis method for dairy products is provided, wherein the ion exchange chromatography temperature is between 4 and 55°C and the chromatography flow rate is between 0.1 and 2 CV / min.

[0016] The concentration of the first sodium chloride solution is between 0.8 and 1.5 mol / L, the elution flow rate is between 0.02 and 0.4 CV / min, and the elution time is between 10 and 40 min.

[0017] The concentration of the second sodium chloride solution is between 0.3 and 0.6 mol / L, the elution flow rate is between 0.05 and 0.5 CV / min, and the elution time is between 10 and 50 min.

[0018] The ultrafiltration concentration and desalination is completed using an ultrafiltration molecular membrane, with the ultrafiltration temperature between 5 and 30°C, the concentration factor between 1 and 3, and the membrane pore size between 5000 and 50000 Da.

[0019] The microfiltration sterilization is performed using a microfiltration molecular membrane, with a microfiltration temperature between 10 and 35°C, a concentration factor between 5 and 15, and a membrane pore size between 0.1 and 0.8 μm.

[0020] The freeze-drying process includes a pre-freezing process and a freeze-drying process. The pre-freezing temperature of the pre-freezing process is between -7℃ and -55℃, and the freeze-drying temperature of the freeze-drying process is between 0℃ and 55℃, with a freeze-drying time between 20 and 45 hours.

[0021] According to the present invention, a non-destructive ordered analysis method for dairy products, wherein the step of performing microfiltration membrane separation on the second skim milk to generate casein solution and obtain a first whey solution comprises: Based on a microfiltration membrane, at an operating temperature of 40~60℃, the transmembrane pressure of the microfiltration membrane is controlled to be 0.05~0.2MPa. By adjusting the concentration ratio and rinsing ratio, casein and whey in the second skim milk are separated to obtain the casein solution and the first whey solution. The separated casein solution is then pasteurized.

[0022] According to the present invention, a non-destructive ordered analysis method for dairy products is provided, wherein the preparation of micelle casein powder and casein peptone based on the casein solution and obtaining a first lactose solution includes: preparing micelle casein powder and obtaining the first lactose solution and preparing casein peptone.

[0023] The preparation of micelle casein powder and the obtaining of the first lactose solution includes: based on ultrafiltration technology, concentrating and purifying the casein solution at a low temperature of 5-20°C and an operating pressure of 0.3-1 MPa; separating lactose from the casein solution by controlling the concentration factor and the washing factor; generating micelle casein solution after lactose separation; and forming the first lactose solution by separating the lactose; and spray drying the generated micelle casein solution to obtain micelle casein powder.

[0024] The preparation of casein peptone includes: preparing an enzyme solution with a concentration of 1-5% using deionized water and performing ultrafiltration sterilization; adding the ultrafiltration sterilized enzyme solution to an enzymatic hydrolysis reactor; using the pasteurized casein solution as an enzymatic hydrolysis substrate in the enzymatic hydrolysis reactor to generate casein peptone hydrolysate; and sequentially subjecting the casein peptone hydrolysate to heat enzyme inactivation, falling film concentration, and spray drying processes to obtain casein peptone.

[0025] According to the present invention, a non-destructive ordered analysis method for dairy products is provided. The method for preparing mascarpone cheese based on the cream separated from raw milk includes: mixing the cream separated from raw milk with raw milk at a ratio of 1:1 to 5:1 at 10-55°C; adjusting the acidity of the mixed cream with a 5-20% citric acid solution at an addition rate of 5-50 g / kg, and mixing at a stirring speed of 15-40 rpm for 5-30 minutes to achieve a preset acidity; subjecting the acidified cream to ultra-high temperature instantaneous sterilization at 121-145°C for 0.3-10 seconds; aseptically filling the sterilized product at 30-50°C, followed by maturation at 2-10°C for 12-48 hours to obtain mascarpone cheese.

[0026] The preparation of pasteurized cream based on the cream separated from the raw milk includes: homogenizing the cream separated from the raw milk at a temperature of 40-55°C and a homogenization pressure of 1-10 MPa; pasteurizing the homogenized cream at a temperature of 72-115°C for 4-60 seconds; aseptically filling the pasteurized cream at 10-15°C; and maturing the filled product at 2-10°C for 12-48 hours to obtain pasteurized cream.

[0027] According to the present invention, a non-destructive ordered analysis method for dairy products includes mixing the light cream separated from the raw milk with the second skim milk, fermenting to generate curd, generating cheese blocks based on the curd, and obtaining a second whey solution. The cream separated from the raw milk is mixed with the second skim milk at 8-15°C, and the mixing ratio is adjusted so that the ratio of fat to protein in the mixture is between 0.7:1 and 0.8:1.

[0028] The mixture of the light cream and the second skim milk is pasteurized at a temperature of 70-75°C for 15-20 seconds.

[0029] After pasteurization, a starter culture and calcium chloride solution are added to the mixture for pre-fermentation for 35-45 minutes. The starter culture is Streptococcus thermophilus, and the amount added is between 0.4 and 0.6 U / L. The amount added is between 0.02% and 0.05% of the calcium chloride solution.

[0030] Add rennet to the pre-fermented mixture and allow it to coagulate for 30-45 minutes. Then cut and heat the coagulated block at a temperature between 38-43°C for 45-60 minutes to form a coagulated block. During the heating process, obtain the pH value of the whey. When the whey pH value is 6.1-6.4, drain the whey to form the second whey liquid.

[0031] The curd blocks are matured at 38-43°C for 100-120 minutes, and then 0.3-0.4% dry salt is evenly sprinkled on them to complete the mature salting process.

[0032] Hot water at a temperature of 70-80°C is added to the curd after it has been cured and salted, so that the core temperature reaches 60-70°C. Then it is stretched and shaped to form cheese blocks.

[0033] According to the present invention, a non-destructive ordered analysis method for dairy products is provided, wherein the preparation of burrata cheese and mozzarella cheese based on the cheese blocks generated from the curd blocks includes: The cheese blocks are placed in a brine tank and cooled for 3 hours. The brine concentration in the brine tank is between 15% and 18%, and the brine temperature is between 1 and 7°C. The cooled cheese blocks are then used to make mozzarella cheese.

[0034] And / or, The cheese block is divided into a first cheese block and a second cheese block, with a ratio of 33%~36%:64%~67%. The first cheese block is stretched at a temperature of 60~70℃ to form an outer crust. The second cheese block is shredded at a temperature of 2~6℃ to form cheese shreds, which are then mixed with light cream and edible salt to form cheese balls as filling. The prepared filling is poured into the outer crust and soaked in a soaking solution to form Burrata cheese. The mixing ratio of the light cream, the cheese shreds, and the edible salt is between 56.25%~60.94%:37.50%~42.19%:0.47%~0.63%. The soaking solution includes edible salt and sterile water, with a ratio of edible salt to sterile water between 0.4%~0.6%:99.4%~99.6%.

[0035] According to a non-destructive ordered analysis method for dairy products provided by the present invention, the step of mixing the obtained first whey solution and second whey solution to prepare D90 desalted whey powder, α-lactalbumin and β-lactoglobulin, and obtaining a second lactose solution includes: The first whey solution separated from the second skim milk and the second whey solution obtained based on the curd block are mixed to obtain a mixed whey solution.

[0036] The obtained mixed whey liquid was subjected to a series of processes, including milk purification, defatting, nanofiltration desalting and concentration, electrodialysis desalting, evaporation concentration, cooling crystallization, and spray drying, to prepare D90 desalted whey powder.

[0037] And / or, Sodium citrate was added as a calcium chelating agent to the obtained mixed whey solution, the pH was adjusted to 3.9 with citric acid, and the solution was heated to react. The reacted solution was centrifuged to obtain an upper clear liquid and a lower precipitate. The upper clear liquid was ultrafiltered, concentrated, and spray-dried to obtain β-lactoglobulin. The lower precipitate was washed with sodium chloride solution and reconstituted with calcium chloride solution. The pH was adjusted to neutral, and then ultrafiltered, concentrated, and spray-dried to obtain α-lactalbumin. The lactose solution obtained by ultrafiltration and concentration of the upper clear liquid and the lower precipitate was designated as the second lactose solution.

[0038] According to the present invention, a non-destructive ordered analysis method for dairy products is provided, wherein the step of mixing the obtained first lactose solution and second lactose solution to prepare lactose powder includes: The first lactose solution obtained from the casein solution and the second lactose solution obtained from the mixed whey solution are mixed to obtain a mixed lactose solution.

[0039] The mixed lactose solution is evaporated and crystallized to obtain crystalline lactose solution. The crystalline lactose solution is then centrifuged to obtain lactose crystals and lactose concentrate. The lactose concentrate is then added to the mixed lactose solution for reprocessing. The lactose crystals are dried to prepare the lactose powder.

[0040] According to the present invention, a non-destructive ordered analysis method for dairy products is provided, wherein the concentration factor is between 1 and 4, preferably 3, and the washing and filtration factor is between 1 and 5, preferably 3.

[0041] According to the present invention, a non-destructive ordered analysis method for dairy products is provided, wherein the ultrafiltration technology includes: an ultrafiltration temperature between 5 and 20°C, preferably 15°C; an ultrafiltration pressure between 0.3 and 1 MPa, preferably 0.5 MPa; a concentration factor between 1 and 4, preferably 2; and a washing factor between 1 and 4, preferably 2.

[0042] According to the non-destructive ordered analysis method for dairy products provided by the present invention, the fat content of the first skim milk is less than 0.06%. By controlling the fat content within this range, the adsorption efficiency of the resin for lactoferrin and lactoperoxidase in the ion exchange chromatography step is ensured, the fat-membrane interaction in the subsequent microfiltration membrane separation step is reduced, and the fat recovery in light cream is increased. This provides a good raw material basis for the co-production of no less than 10 kinds of end products in the same production line within 4 to 4.5 days.

[0043] According to the non-destructive ordered analysis method for dairy products provided by the present invention, the lactoferrin powder has a protein content greater than 94%, a lactose content of 0, a fat content of 0, and an iron saturation of 10-20%.

[0044] According to the non-destructive ordered analysis method for dairy products provided by the present invention, the lactoperoxidase powder has a protein content of 90%, a lactose content of 0%, a fat content of 0%, and an antibacterial ability between 0.1% and 5%.

[0045] According to the non-destructive ordered analysis method for dairy products provided by the present invention, the micelle casein powder has a protein content of 90%, a fat content of 2%, a lactose content of 2%, and an insolubility index of 40%.

[0046] According to the non-destructive ordered analysis method for dairy products provided by the present invention, the casein peptone has a protein content of 81%, a fat content of 1.67%, a lactose content of 0.7%, and a degree of hydrolysis of 31%.

[0047] According to the non-destructive ordered analysis method for dairy products provided by the present invention, the pasteurized light cream has a protein content of 2%, a fat content of 37%, and a lactose content of 2%.

[0048] According to the non-destructive ordered analysis method for dairy products provided by the present invention, the mascarpone cheese has a protein content of 5%, a fat content of 37%, a lactose content of 2%, and a hardness of 1N.

[0049] According to the non-destructive ordered analysis method for dairy products provided by the present invention, the burrata cheese has a protein content between 19 and 20 g / 100 g, a fat content between 23 and 24 g / 100 g, a lactose content between 0 and 2%, and an outer skin elasticity between 46 and 58%.

[0050] According to the non-destructive ordered analysis method for dairy products provided by the present invention, the mozzarella cheese has a protein content between 24% and 26%, a fat content between 19% and 22%, a lactose content between 0% and 2%, and a stretching length greater than 20cm after baking.

[0051] According to the non-destructive ordered analysis method for dairy products provided by the present invention, the D90 desalted whey powder has a protein content of 12.5%, a fat content of 1.0%, a lactose content of 83%, and an ash content of 1.3%.

[0052] According to the present invention, a non-destructive ordered analysis method for dairy products is provided, wherein the purity of the β-lactoglobulin is 90%.

[0053] According to the present invention, a non-destructive ordered analysis method for dairy products is provided, wherein the purity of α-lactalbumin is 85%.

[0054] According to the non-destructive ordered analysis method for dairy products provided by the present invention, the lactose powder has a lactose content of 99% and a moisture content of 0.5%.

[0055] This invention also provides a method for preparing micellar casein powder, comprising: Raw milk is separated into cream and first skim milk; Based on the adsorption of lactoferrin and lactoperoxidase in the first skim milk by the ion exchange chromatography column, the remaining flow-through liquid is referred to as the second skim milk; The second skim milk is separated by a microfiltration membrane to produce a casein solution; The casein solution is pasteurized and then concentrated by ultrafiltration to separate the first lactose solution. The remaining component is micelle casein solution, which is then spray-dried to obtain micelle casein powder. The ultrafiltration temperature is between 5 and 20°C, the ultrafiltration pressure is between 0.3 and 1 MPa, the concentration factor is between 1 and 4, and the washing factor is between 1 and 4. The micelle casein powder contains 90% protein, 2% fat, 2% lactose, and an insoluble index of 40%.

[0056] The present invention also provides a micellar casein powder, which is prepared by the preparation method described above or by the non-destructive ordered analysis method for dairy products described above.

[0057] This invention also provides a method for preparing Burrata cheese, comprising: Raw milk is separated into cream and first skim milk; Based on the adsorption of lactoferrin and lactoperoxidase in the first skim milk by the ion exchange chromatography column, the remaining flow-through liquid is referred to as the second skim milk; The light cream is mixed with the second skim milk and fermented to produce curd, and cheese blocks are made based on the curd; the cheese blocks are then used to prepare Burrata cheese. The burrata cheese has a protein content between 19 and 20 g / 100 g, a fat content between 23 and 24 g / 100 g, a lactose content between 0 and 2%, and a rind elasticity between 46 and 58%.

[0058] The present invention also provides a burrata cheese, which is prepared by the preparation method described above or by the non-destructive ordered analysis method for dairy products described above.

[0059] This invention also provides a method for preparing mozzarella cheese, comprising: Raw milk is separated into cream and first skim milk; Based on the adsorption of lactoferrin and lactoperoxidase in the first skim milk by the ion exchange chromatography column, the remaining flow-through liquid is referred to as the second skim milk; The light cream is mixed with the second skim milk and fermented to produce curd. Cheese blocks are then made from the curd. Mozzarella cheese is prepared from the cheese blocks. The mozzarella cheese contains 24-26% protein, 19-22% fat, and 0-2% lactose, and its stretch length after baking is greater than 20cm.

[0060] The present invention also provides a mozzarella cheese, which is prepared by the preparation method described above or by the non-destructive ordered analysis method for dairy products described above.

[0061] This invention also provides a method for preparing a product containing α-lactalbumin, comprising: Raw milk is separated into cream and first skim milk; Based on the adsorption of lactoferrin and lactoperoxidase in the first skim milk by the ion exchange chromatography column, the remaining flow-through liquid is referred to as the second skim milk; The second skim milk is separated by microfiltration membrane to generate casein solution and obtain the first whey solution; The light cream is mixed with the second skim milk and fermented to produce curd. Cheese blocks are then produced based on the curd, and a second whey solution is obtained. The first whey solution and the second whey solution are mixed to prepare a product with α-lactalbumin purity of 85%.

[0062] The present invention also provides a product containing α-lactalbumin, wherein the purity of α-lactalbumin in the product is 85%, and the product is prepared by the preparation method described above or by the non-destructive ordered analysis method for dairy products described above.

[0063] This invention also provides a method for preparing a product containing β-lactoglobulin, comprising: Raw milk is separated into cream and first skim milk; Based on the adsorption of lactoferrin and lactoperoxidase in the first skim milk by the ion exchange chromatography column, the remaining flow-through liquid is referred to as the second skim milk; The second skim milk is separated by microfiltration membrane to generate casein solution and obtain the first whey solution; The cream separated from the raw milk is mixed with the second skim milk and fermented to produce curd. Cheese blocks are then produced based on the curd, and a second whey solution is obtained. The first whey solution and the second whey solution are mixed to prepare a product with a β-lactoglobulin purity of 90%.

[0064] The present invention also provides a product containing β-lactoglobulin, wherein the purity of β-lactoglobulin in the product is 90%, and the product is prepared by the preparation method described above or by the non-destructive ordered analysis method for dairy products described above.

[0065] This invention provides a non-destructive, ordered analysis method for dairy products and its application. Through a systematic process, it achieves efficient utilization of all components of raw milk. First, fat separation technology is used to separate raw milk into cream and a first skim milk. Then, ion exchange chromatography is used to extract high-value-added lactoferrin powder and lactoperoxidase powder from the first skim milk, simultaneously obtaining a second skim milk. Next, microfiltration membrane technology is used to separate the second skim milk, yielding casein liquid and a first whey liquid, which are further processed into micellar casein powder, casein peptone, and a first lactose solution. The cream can be used alone to produce mascarpone cheese and pasteurized cream, or it can be mixed with the second skim milk for fermentation to produce cheese blocks and a second whey liquid, which are then processed into burrata cheese and mozzarella cheese. The mixed first and second whey liquids are then processed through a fine separation process to prepare D90 desalted whey powder, α-lactalbumin, and β-lactoglobulin, simultaneously obtaining a second lactose solution. Finally, the two lactose solutions are combined to produce lactose powder. This invention innovatively employs a multi-technology integrated process route to achieve the orderly separation and full utilization of various components of milk. By establishing an integrated production process, 12 different milk-based products can be produced simultaneously in the same factory, including high-value-added functional protein products and basic dairy raw materials. Compared with traditional processing methods, this method significantly improves the comprehensive utilization rate of milk resources (up to over 90%), reduces raw material waste, and lowers production costs. In particular, through precise separation and extraction processes, the functional characteristics of various active ingredients in milk are preserved, providing high-quality raw materials for the development of high-value-added dairy products. The application of this technology will effectively promote the development of the dairy industry towards high-value and sustainable development, yielding significant economic and social benefits. Attached Figure Description

[0066] To more clearly illustrate the technical solutions in this invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0067] Figure 1This is a flowchart of the non-destructive ordered analysis method for dairy products provided by the present invention. Detailed Implementation

[0068] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0069] One embodiment of the present invention provides a method for non-destructive ordered analysis of dairy products, see [link to relevant documentation]. Figure 1 As shown, the non-destructive ordered analysis method for dairy products includes the following processes: Raw milk is separated into cream and a first skim milk using a fat separator. The first skim milk is subjected to ion exchange chromatography to prepare lactoferrin powder and lactoperoxidase powder, yielding a second skim milk. The second skim milk is subjected to microfiltration membrane separation to generate casein solution, yielding a first whey solution. Based on the casein solution, micelle casein powder and casein peptone are prepared, yielding a first lactose solution. Mascarpone cheese and pasteurized cream are prepared based on the cream separated from raw milk; and / or, the cream separated from raw milk is mixed with the second skim milk, fermented to generate curd, cheese blocks are generated based on the curd, and a second whey solution is obtained. Burrata cheese and mozzarella cheese are prepared based on the cheese blocks generated from the curd; the obtained first and second whey solutions are mixed to prepare D90 desalted whey powder, α-lactalbumin, and β-lactoglobulin, yielding a second lactose solution. The obtained first lactose solution and second lactose solution are mixed to prepare lactose powder.

[0070] Understandably, this non-destructive ordered analysis method for dairy products in this embodiment first separates raw milk into light cream and a first skim milk using a fat separator; then, the first skim milk is subjected to ion exchange chromatography to extract lactoferrin powder and lactoperoxidase powder, yielding a second skim milk; next, the second skim milk is subjected to microfiltration membrane separation to generate casein solution and a first whey solution, which are further used to prepare micellar casein powder, casein peptone, and a first lactose solution; the light cream can be used alone to produce mascarpone cheese and pasteurized light cream, or mixed with the second skim milk for fermentation to produce cheese blocks and a second whey solution; the cheese blocks can be processed into burrata cheese and mozzarella cheese, while the mixed first and second whey solutions are used to produce D90 desalted whey powder, α-lactalbumin, and β-lactoglobulin, while simultaneously obtaining a second lactose solution; finally, the two lactose solutions are mixed to produce lactose powder.

[0071] It's important to understand that almost all factories and production lines are currently designed and built with the goal of producing one or two products, making it impossible to simultaneously produce multiple products. For example, in a milk powder factory, equipment is primarily designed around the milk powder production process, making it difficult to simultaneously extract and produce other components such as lactoferrin and phospholipids. This results in the equipment operating at high capacity when producing a single product, while failing to contribute to the production of other potential products, leading to low equipment utilization, increased production costs, and reduced economic benefits for the enterprise. The non-destructive ordered analysis method for dairy products in this embodiment, through the integration of multiple technologies and ordered analysis, achieves efficient co-production and full utilization of milk components. It sequentially and non-destructively separates and extracts various components of cow's milk, enabling the simultaneous production of multiple milk components in the same factory. This reduces waste, fully utilizes all effective components in milk, and solves the problems of low resource utilization and product homogeneity in traditional dairy processing. This embodiment enables the simultaneous production of 12 different dairy products in the same factory, significantly improving the comprehensive utilization rate of dairy resources, reducing waste, and simultaneously obtaining high-value-added products (such as lactoferrin) and basic raw materials (such as lactose), thereby enhancing economic benefits. Through integrated process design, this invention reduces production costs and meets the industrial demand for high-value and sustainable development.

[0072] In some embodiments of the non-destructive ordered analysis method for dairy products of the present invention, the preparation of lactoferrin powder and lactoperoxidase powder by ion exchange chromatography of the first skim milk separated from raw milk includes the following process: The first skim milk is passed through an ion exchange chromatography column for ion exchange chromatography. Based on the adsorption of lactoferrin and lactoperoxidase in the first skim milk by the ion exchange chromatography column, the remaining flow-through is referred to as the second skim milk. A first sodium chloride solution is used as the eluent to elute lactoferrin from the ion exchange chromatography column, and a second sodium chloride solution is used as the eluent to elute lactoperoxidase from the ion exchange chromatography column. The lactoferrin eluent and lactoperoxidase eluent after the elution process are sequentially subjected to ultrafiltration concentration and desalting, microfiltration sterilization, and freeze-drying to produce lactoferrin powder and lactoperoxidase powder, respectively.

[0073] Understandably, raw milk, after being heated by a plate heat exchanger, enters a fat separator to separate it into two parts: light cream and first skim milk. The separation temperature of the fat separator is between 35 and 55°C, preferably 50°C, and the fat content of the first skim milk is less than 0.06%. After being heated, the first skim milk enters an ion exchange chromatography column for ion exchange chromatography. The chromatography temperature is between 4 and 55°C, preferably 50°C, and the flow rate is between 0.1 and 2 CV / min, preferably 0.5 CV / min. The flow-through liquid is designated as the second skim milk. Lactoferrin powder and lactoperoxidase powder are then prepared by dehydration from the ion exchange chromatography column.

[0074] Preparation of lactoferrin powder: Lactoferrin on an ion exchange chromatography column is eluted using a sodium chloride solution as the eluent. The concentration of the sodium chloride solution is between 0.8 and 1.5 mol / L, preferably 1.2 mol / L. The elution flow rate is between 0.02 and 0.4 CV / min, preferably 0.1 CV / min. The elution time is between 10 and 40 min, preferably 25 min. The lactoferrin eluent after elution is concentrated and desalted by ultrafiltration. The ultrafiltration temperature is between 5 and 30°C, preferably 15°C. The membrane pore size is between 5000 and 50000 Da, preferably 10000 Da. The concentration factor is between 1 and 3, preferably 2. The ultrafiltration eluent is then sterilized by microfiltration. The microfiltration temperature is between 10 and 35°C, preferably 15°C. The microfiltration pore size is between 0.1 and 0.8 μm, preferably 0.2 μm. The concentration factor is between 5 and 15, preferably 10. Lactoferrin eluent after microfiltration sterilization is freeze-dried to produce lactoferrin powder. The pre-freezing temperature is between -7℃ and -55℃, preferably -45℃; the freeze-drying temperature is between 0℃ and 55℃, preferably 40℃; and the freeze-drying time is between 20℃ and 45 hours, preferably 35 hours. The freeze-dried lactoferrin powder product has a protein content greater than 94%, a lactose content of 0%, a fat content of 0%, and an iron saturation of 10-20%.

[0075] Preparation of lactoperoxidase powder: Lactoperoxidase on an ion exchange chromatography column is eluted using a sodium chloride solution as the eluent. The concentration of the sodium chloride solution is between 0.3 and 0.6 mol / L, preferably 0.4 mol / L. The elution flow rate is between 0.05 and 0.5 CV / min, preferably 0.3 CV / min. The elution time is between 10 and 50 min, preferably 20 min. The lactoperoxidase eluent after elution is concentrated and desalted by ultrafiltration. The ultrafiltration temperature is between 5 and 30°C, preferably 15°C. The membrane pore size is between 5000 and 50000 Da, preferably 10000 Da. The concentration factor is between 1 and 3, preferably 2. The lactoperoxidase eluent after ultrafiltration is then subjected to microfiltration sterilization. The microfiltration temperature is between 10 and 35°C, preferably 15°C; the microfiltration pore size is between 0.1 and 0.8 μm, preferably 0.2 μm; and the concentration factor is between 5 and 15, preferably 10. The microfiltration-sterilized lactoperoxidase eluent is then freeze-dried to produce lactoperoxidase powder. The pre-freezing temperature is between -7°C and -55°C, preferably -45°C; the freeze-drying temperature is between 0 and 55°C, preferably 40°C; and the freeze-drying time is between 20 and 45 hours, preferably 35 hours. The freeze-dried lactoperoxidase powder product has a protein content of 90%, a lactose content of 0%, a fat content of 0%, and an antibacterial activity between 0.1% and 5%. The lactoperoxidase concentration exhibits significant inhibitory activity against *Escherichia coli*.

[0076] In some embodiments of the non-destructive ordered analysis method for dairy products of the present invention, the process of separating the second skim milk by microfiltration membrane to generate casein solution and obtain the first whey solution includes the following steps: based on the microfiltration membrane, at an operating temperature of 40~60°C, the transmembrane pressure of the microfiltration membrane is controlled at 0.05~0.2MPa, and the casein in the second skim milk is separated from the whey by adjusting the concentration factor and the washing factor to obtain casein solution and the first whey solution, and the separated casein solution is pasteurized.

[0077] Understandably, the second skim milk obtained through chromatography is subjected to microfiltration membrane separation. The microfiltration temperature is between 40 and 60°C, preferably 50°C; the transmembrane pressure is between 0.05 and 0.2 MPa, preferably 0.15 MPa; the concentration factor is between 1 and 4, preferably 3; and the filtration ratio is between 1 and 5, preferably 3. The second skim milk, after microfiltration membrane separation, yields a first whey and a casein solution. The casein solution obtained through microfiltration needs to be pasteurized. The pasteurization temperature is between 70 and 90°C, preferably 85°C; and the time is between 10 and 100 seconds, preferably 30 seconds.

[0078] Furthermore, the preparation of micelle casein powder and casein peptone based on casein solution, and the obtaining of a first lactose solution, includes: preparing micelle casein powder and obtaining a first lactose solution, and preparing casein peptone.

[0079] The preparation of micelle casein powder and the obtaining of the first lactose solution includes: based on ultrafiltration technology, concentrating and purifying casein solution at a low temperature of 5~20℃ and an operating pressure of 0.3~1MPa; separating lactose from casein solution by controlling the concentration factor and filtration factor; generating micelle casein solution after lactose separation; and forming the first lactose solution by separating the lactose. The generated micelle casein solution is then spray-dried to obtain micelle casein powder.

[0080] Understandably, the casein solution is first concentrated by ultrafiltration, with the ultrafiltration temperature between 5 and 20°C, preferably 15°C, the ultrafiltration pressure between 0.3 and 1 MPa, preferably 0.5 MPa, the concentration factor between 1 and 4, preferably 2, and the washing filtration factor between 1 and 4, preferably 2. The casein solution is then concentrated by ultrafiltration to separate the first lactose solution, leaving a micellar casein solution. This concentrated micellar casein solution is then spray-dried, with the feed temperature between 50 and 80°C, preferably 70°C, the inlet air temperature between 160 and 200°C, preferably 180°C, and the outlet air temperature between 80 and 100°C, preferably 90°C. After spray drying, a micellar casein powder product is obtained, containing 90% protein, 2% fat, 2% lactose, and an insolubility index of 40%.

[0081] The preparation of casein peptone includes: preparing an enzyme solution with a concentration of 1-5% using deionized water and performing ultrafiltration sterilization; adding the ultrafiltration sterilized enzyme solution to an enzymatic hydrolysis reactor; using pasteurized casein liquid as the enzymatic hydrolysis substrate in the enzymatic hydrolysis reactor to generate casein peptone hydrolysate; and sequentially subjecting the casein peptone hydrolysate to heat enzyme inactivation, falling film concentration, and spray drying processes to obtain casein peptone.

[0082] Understandably, the preparation of casein peptone requires first inactivating the casein solution with enzymes at a temperature of 70-80℃ (preferably 85℃) for 60-120 seconds (preferably 90 seconds). Then, an enzyme solution is prepared using deionized water at a concentration of 1-5%. The prepared enzyme solution is then sterilized by ultrafiltration, with the ultrafiltration membrane having a pore size of 5kDa-50kDa, preferably 30kDa. The sealed enzyme solution addition container and pipelines are cleaned, steam-sterilized, and cooled. The prepared sterilized enzyme solution is then added to the enzyme solution addition container and online through sterile pipelines to the enzymatic hydrolysis reactor. Pasteurized casein solution is used as the hydrolysis substrate, and the prepared enzyme solution is added for enzymatic hydrolysis. The hydrolysis temperature is between 30-65℃, preferably 50℃, and the hydrolysis time is between 3-7 hours, preferably 5 hours. The casein peptone hydrolysate, after enzymatic hydrolysis, is heated to inactivate the enzymes. The inactivation temperature is between 85 and 120°C, preferably 95°C, and the inactivation time is between 60 and 300 seconds, preferably 200 seconds. The inactivated casein peptone hydrolysate is then concentrated using a multi-effect falling film evaporation process. The first-effect evaporation temperature is between 70 and 85°C, preferably 80°C, and the second-effect evaporation temperature is between 60 and 70°C, preferably 65°C. The total solids content after concentration is between 15 and 25%, preferably 20%. The concentrated casein peptone is then spray-dried. The inlet air temperature is between 160 and 220°C, preferably 180°C, and the outlet air temperature is between 60 and 85°C, preferably 70°C. The resulting casein peptone product has a protein content of 81%, a fat content of 1.67%, a lactose content of 0.7%, and a degree of hydrolysis of 31%.

[0083] In some embodiments of the non-destructive ordered analysis method for dairy products of the present invention, the preparation of mascarpone cheese based on cream separated from raw milk includes: mixing cream separated from raw milk with raw milk at a ratio of 1:1 to 5:1 at 10-55°C; adjusting the acidity of the mixed cream with a 5-20% citric acid solution at an addition rate of 5-50 g / kg, and mixing at a stirring speed of 15-40 rpm for 5-30 minutes to achieve the preset acidity; sterilizing the acidified cream at an ultra-high temperature of 121-145°C for 0.3-10 seconds; aseptically filling the sterilized product at 30-50°C, followed by maturation at 2-10°C for 12-48 hours to obtain mascarpone cheese.

[0084] It is understood that cream separated from raw milk can be used to prepare mascarpone cheese. Specifically, the cream obtained after centrifugation is mixed with raw milk at a mixing temperature between 10 and 55°C (preferably 50°C) and a mixing ratio between 1:1 and 5:1 (preferably 1.6:1). The mixed cream is then acidified using citric acid as an acidity regulator at a concentration between 5% and 20% (preferably 10%) and a spraying rate between 5% and 50g / kg (preferably 20g / kg). The acidified cream is then stirred at a speed between 15 and 40 rpm (preferably 20 rpm) for 5 to 30 minutes (preferably 10 minutes). The mixed acidic cream is then pasteurized at a temperature between 121 and 145°C (preferably 142°C) for 0.3 to 10 seconds (preferably 4 seconds). The sterilized cream is aseptically filled at a temperature of 30-50°C (preferably 40°C). The filled sterilized cream then undergoes maturation at a temperature between 2-10°C (preferably 4-6°C) for 12-48 hours (preferably 24 hours) to obtain mascarpone cheese. The resulting mascarpone cheese product has a protein content of 5%, a fat content of 37%, a lactose content of 2%, and a hardness of 1N.

[0085] The preparation of pasteurized cream based on raw milk separation includes: homogenizing the raw milk separation cream at a temperature of 40-55℃ and a homogenization pressure of 1-10MPa; pasteurizing the homogenized cream at a temperature of 72-115℃ for 4-60 seconds; aseptically filling the pasteurized cream at 10-15℃; and maturating the filled product at 2-10℃ for 12-48 hours to obtain pasteurized cream.

[0086] It is understandable that cream separated from raw milk can also be used to prepare sterilized cream. Specifically, the cream after centrifugation is first homogenized at a temperature between 40 and 55°C, preferably 50°C, and at a pressure between 1 and 10 MPa, preferably 5 MPa. The homogenized cream is then pasteurized at a temperature between 72 and 115°C, preferably 95°C, for a time between 4 and 60 seconds, preferably 30 seconds. The pasteurized cream is then aseptically filled at a temperature between 10 and 15°C, preferably 12°C. The filled sterilized cream needs to be matured at a temperature between 2 and 10°C, preferably 4°C, for a time between 12 and 48 hours, preferably 24 hours. The resulting sterilized cream has a protein content of 2%, a fat content of 37%, a lactose content of 2%, and good piping stability.

[0087] In some embodiments of the non-destructive ordered analysis method for dairy products of the present invention, the process of mixing light cream separated from raw milk with a second skim milk, fermenting to generate curd, generating cheese blocks based on the curd, and obtaining a second whey liquid includes: mixing light cream separated from raw milk with a second skim milk at 8-15°C, and adjusting the mixing ratio so that the fat to protein content ratio in the mixture is in the range of 0.7:1 to 0.8:1. The mixture of light cream and second skim milk is then pasteurized at 70-75°C for 15-20 seconds. A starter culture and calcium chloride solution are added to the pasteurized mixture for pre-fermentation for 35-45 minutes, wherein the starter culture is Streptococcus thermophilus, added at an amount between 0.4-0.6 U / L, and the calcium chloride solution is added at an amount between 0.02% and 0.05%. Add rennet to the pre-fermented mixture and allow it to coagulate for 30-45 minutes. Then cut and heat the curd at 38-43°C for 45-60 minutes to form a curd block. During the coagulation process, measure the pH of the whey. When the whey pH reaches 6.1-6.4, drain the whey to form a second whey solution. Mature the curd block at 38-43°C for 100-120 minutes, then evenly sprinkle in 0.3-0.4% dry salt to complete the salting process. Add hot water at 70-80°C to the matured and salted curd block to bring the core temperature to 60-70°C, then stretch and shape it into a cheese block.

[0088] It is understood that this embodiment provides a third subsequent use of the cream separated from raw milk. Specifically, the cream prepared by centrifugation can be mixed with the second skim milk after chromatography, wherein the mixing temperature is 8~15℃ (preferably 10℃), and the fat:protein ratio after mixing is 0.7:1~0.8:1, preferably 0.75:1. The mixed raw materials need to be pasteurized, wherein the pasteurization temperature is between 70~75℃ (preferably 72℃), and the pasteurization time is between 15~20s (preferably 15s). After pasteurization, the raw materials are pre-fermented with a starter culture and calcium chloride solution. Streptococcus thermophilus is used as the starter culture, with an addition amount between 0.4 and 0.6 U / L (preferably 0.5 U / L). Calcium chloride is added at a concentration between 0.02% and 0.05% (preferably 0.03%), and the pre-fermentation time is between 35 and 45 minutes (preferably 45 minutes). Then, rennet is added for coagulation. Microbial rennet is used as the rennet, with an addition amount between 30 and 60 IMCU / L (preferably 48 IMCU / L). After coagulation for 30 to 45 minutes (preferably 30 minutes), the coagulated material is cut and heated at a temperature between 38 and 43°C (preferably 41°C) for 45 to 60 minutes (preferably 50 minutes). During coagulation, the whey pH is monitored. When the whey pH is between 6.1 and 6.4 (preferably 6.3), the whey is removed to obtain a second whey solution. After the curd is matured, salt is added. The maturation time is between 100 and 120 minutes (preferably 110 minutes), and the maturation temperature is between 38 and 43°C (preferably 41°C). The salting condition is to evenly sprinkle 0.3 to 0.4% dry salt online, preferably 0.4%. Hot water at 70 to 80°C (preferably 75°C) is added to the matured and salted curd. After the center temperature of the curd is between 60 and 70°C (preferably 63°C), it is stretched and shaped to obtain cheese blocks. The resulting cheese blocks can be used to prepare products such as Burrata cheese and Mozzarella cheese.

[0089] Specifically, the process of preparing mozzarella cheese based on cheese blocks formed from curd includes: placing the stretched and shaped cheese blocks into a brine tank for online cooling. The brine concentration in the brine tank is 15-18% (preferably 18%), the brine temperature is 1-7℃ (preferably 4℃), and the cooling time is about 3 hours. The center temperature of the cheese blocks is cooled to below 10℃ to obtain mozzarella cheese. The obtained mozzarella cheese product has a protein content between 24-26%, a fat content between 19-22%, and a lactose content between 0-2%. After baking, the stretching length is greater than 20cm.

[0090] The process of preparing Burrata cheese based on curd blocks includes the following processes: filling production, crust production, and filling and packaging.

[0091] Filling production: The cheese blocks obtained after scalding and stretching are shredded. The shredded cheese is mixed with light cream and salt to make cheese balls. The shredding temperature is between 2 and 6 degrees Celsius (preferably 4 degrees Celsius). The mixing ratio is light cream: shredded cheese: salt of 56.25%~60.94%: 37.50%~42.19%: 0.47%~0.63%. The cheese balls are soaked in a salt solution to make the filling. The volume ratio of the soaking solution to the burrata cheese balls is 1.5:1.

[0092] Outer crust production: The cheese blocks obtained after hot stretching are made into outer crust. The conditions for making the outer crust are a stretching temperature of 60~70℃ (preferably 66℃).

[0093] Filling and Packaging: The prepared filling is filled into the outer crust, with the crust to filling ratio being 33%~36%:64%~67% (preferably 35%:65%). The filled Burrata cheese is then soaked in a brine soaking solution to obtain Burrata cheese, wherein the ratio of edible salt to sterile water in the soaking solution is 0.4%~0.6%:99.4%~99.6% (preferably 0.6%:99.4%). The resulting Burrata cheese product has a protein content between 19~20g / 100g, a fat content between 23~24g / 100g, a lactose content between 0~2%, and a crust elasticity between 46~58%.

[0094] In some embodiments of the non-destructive ordered analysis method for dairy products of the present invention, the preparation of D90 desalted whey powder, α-lactalbumin, and β-lactoglobulin by mixing the obtained first whey liquid and second whey liquid, and obtaining a second lactose solution, includes: mixing the first whey liquid separated from the second skimmed milk and the second whey liquid obtained based on the curd to obtain a mixed whey liquid. The obtained mixed whey liquid is then subjected to a series of processes, including milk purification in a milk purifier, defatting in a defatting machine, nanofiltration desalting and concentration, electrodialysis desalting, evaporation concentration, cooling crystallization, and spray drying, to prepare D90 desalted whey powder. And / or, sodium citrate is added as a calcium chelating agent based on the obtained mixed whey solution, the pH is adjusted to 3.9 using citric acid, and the solution is heated to react; the solution after reaction is centrifuged to obtain a supernatant and a lower precipitate, the supernatant is concentrated by ultrafiltration and spray-dried to obtain β-lactoglobulin, the lower precipitate is washed with sodium chloride solution and reconstituted with calcium chloride solution, the pH is adjusted to neutral, and then concentrated by ultrafiltration and spray-dried to obtain α-lactalbumin; the lactose solution obtained by ultrafiltration concentration and separation of the supernatant and the lower precipitate is referred to as the second lactose solution.

[0095] Understandably, the first and second whey solutions can be used to prepare D90 desalted whey powder, as well as α-lactalbumin and β-lactoglobulin. The first whey solution separated from the second skim milk is first mixed with the second whey solution obtained based on the curd, resulting in a mixed whey solution. This mixed whey solution can then be used to prepare D90 desalted whey powder or α-lactalbumin and β-lactoglobulin.

[0096] Specifically, the process for preparing D90 desalted whey powder includes: the mixed whey liquid is first purified by a milk purifier and then degreased by a defatting machine, with the degreasing temperature preferably at 50℃, resulting in a fat content ≤0.05% after defatting; the defatted whey liquid is then subjected to nanofiltration desalting concentration and electrodialysis desalting, wherein... The nanofiltration membrane has a pore size between 200 and 1000 Da (preferably 200 to 350 Da), a nanofiltration temperature between 5 and 20°C (preferably 15°C), and a total solids content after nanofiltration between 18 and 25% (preferably 22%). In the electrodialysis process, the membrane voltage of each group is between 1.0 and 1.5V (preferably 1.5V), the temperature is between 5 and 20℃ (preferably 15℃), and the endpoint conductivity is between 300 and 1000µS / cm (preferably 600µS / cm).

[0097] The desalted mixed whey solution is concentrated by evaporation at a temperature between 60 and 80°C (preferably 70°C), and the total solids content after evaporation is between 55 and 65% (preferably 60%).

[0098] The concentrated whey solution is cooled and crystallized, with a cooling gradient between 1 and 5 °C / h (preferably 1.5 °C / h) and a final cooling temperature between 8 and 20 °C (preferably 15 °C).

[0099] The concentrated desalted whey solution after crystallization is spray-dried, with the feed temperature between 40 and 60°C (preferably 45°C), the inlet air temperature between 160 and 200°C (preferably 180°C), and the outlet air temperature between 70 and 90°C (preferably 80°C), finally obtaining D90 desalted whey powder. The obtained D90 desalted whey powder product has a protein content of 12.5%, a fat content of 1.0%, a lactose content of 83%, and an ash content of 1.3%.

[0100] The preparation of α-lactalbumin and β-lactoglobulin includes: adding sodium citrate as a calcium chelating agent to a mixed whey solution; adjusting the pH to 3.9 using citric acid (5 mol / L); heating the solution to initiate a reaction, preferably at 50°C for 2 hours; and separating α-lactalbumin and β-lactoglobulin by centrifugation, obtaining a supernatant (β-lactoglobulin) and a lower precipitate (α-lactalbumin). The centrifugation speed is 3000–9000 rpm (preferably 7500 rpm), the centrifugation temperature is 4°C, and the centrifugation time is 10–40 min (preferably 30 min).

[0101] The supernatant obtained from centrifugation is first concentrated by ultrafiltration, with a membrane pore size of 5 kDa, a pressure between 0.1 and 0.7 MPa (preferably 0.4 MPa), and a temperature of room temperature. Then, it is spray-dried, with an inlet temperature between 50 and 80°C (preferably 70°C), an inlet air temperature between 160 and 200°C (preferably 180°C), and an outlet air temperature between 80 and 100°C (preferably 90°C), resulting in a β-lactoglobulin product with a purity of 90%.

[0102] The lower precipitate obtained by centrifugation is first washed with a sodium chloride solution, with a NaCl concentration between 1% and 10% (preferably 7%), and stirred at 50°C until fully dissolved. Then, the precipitate is redissolved with calcium chloride, with a calcium chloride concentration between 0.1 and 1 mol / L, preferably 0.2 mol / L, and the pH is adjusted to neutral with sodium hydroxide, and stirred at 50°C until fully dissolved. Next, the redissolved solution is concentrated using ultrafiltration, with a membrane pore size of 5 kDa, a pressure between 0.1 and 0.7 MPa (preferably 0.4 MPa), and a temperature of room temperature. Finally, spray drying is performed, with an inlet temperature between 50 and 80°C (preferably 70°C), an inlet air temperature between 160 and 200°C (preferably 180°C), and an outlet air temperature between 80 and 100°C (preferably 90°C). The resulting α-lactalbumin product has a purity of 85%.

[0103] The supernatant and precipitate obtained by centrifugation were both concentrated by ultrafiltration during the preparation of α-lactalbumin and β-lactoglobulin. The lactose solution separated during ultrafiltration concentration is referred to as the second lactose solution. In some embodiments of the non-destructive ordered analysis method for dairy products of the present invention, the first and second lactose solutions obtained can be mixed to prepare lactose powder. Specifically, this includes: mixing the first lactose solution obtained from casein solution and the second lactose solution obtained from mixed whey solution to obtain a mixed lactose solution; evaporating and crystallizing the mixed lactose solution to obtain crystalline lactose solution; centrifuging the crystalline lactose solution to obtain lactose crystals and lactose concentrate; reprocessing the lactose concentrate into the mixed lactose solution; and drying the lactose crystals to obtain lactose powder.

[0104] Understandably, the first lactose solution obtained by ultrafiltration and concentration of casein solution, the second lactose solution obtained by ultrafiltration and concentration of α-lactalbumin, and the second lactose solution obtained by ultrafiltration and concentration of β-lactoglobulin are mixed to obtain a mixed lactose solution. The mixed lactose solution is evaporated using an evaporation method to obtain a lactose concentrate, wherein the evaporation conditions are between 60 and 90°C (preferably 75°C), and the total solids content of the lactose concentrate is between 50 and 55% (preferably 52%). The temperature of the lactose concentrate is then lowered, with a cooling gradient between 1 and 5°C / h (preferably 1°C / h), to obtain a crystalline lactose solution. The crystalline lactose solution is then centrifuged using a centrifuge to obtain lactose crystals and a lactose concentrate, with a centrifugation acceleration between 4000 and 8000g (preferably 6000g). After centrifugation, the lactose crystals are washed with high-pressure water. The lactose concentrate obtained by centrifugation is added to the lactose concentrate in the aforementioned process for repeated production. The lactose crystals obtained by centrifugation are dried using a drum, wherein the hot air temperature is between 70 and 90°C (preferably 80°C). The dried lactose crystals are the finished lactose powder with a lactose content of 99% and a moisture content of 0.5%.

[0105] By combining the preparation processes described in the above embodiments, this invention provides a non-destructive ordered analysis method for dairy products. This method fully utilizes every component in raw milk, avoiding the waste of other components caused by the single objective in traditional production methods. It improves resource utilization efficiency, reduces production costs, and aligns with the concept of sustainable development. Furthermore, because this non-destructive ordered analysis method can produce multiple products simultaneously, factory equipment can be fully utilized during the production of different products, reducing equipment downtime, improving overall equipment efficiency, and lowering equipment investment costs. Based on parameter control and adjustment of each preparation process, the separation and purification process of each product can be ensured to be carried out under optimal conditions, thereby guaranteeing product quality stability and consistency, enhancing product market competitiveness. In actual production, the product structure can be adjusted promptly according to changes in market demand, quickly responding to market changes, meeting the needs of different customer groups for various dairy products, and expanding the company's market space.

[0106] The test methods involved in this application include: Fat content: GB 5009.168-2016 National Food Safety Standard - Determination of fatty acids in food.

[0107] Protein content: GB 5009.5-2025 National Food Safety Standard - Determination of protein in food.

[0108] Lactose content: GB 5413.5-2010 Determination of lactose and sucrose in infant foods and dairy products.

[0109] Iron saturation of lactoferrin powder products: Based on the structural characteristics of lactoferrin, the N-terminus and C-terminus of the lactoferrin molecule can each bind one iron ion. Theoretically, 1 mole of lactoferrin can bind 2 moles of iron. Therefore, 1g of lactoferrin containing 1.4mg of iron is considered to be 100% iron saturated. The iron saturation value of the sample is calculated by comparing the actual amount of iron bound to the theoretical 100% bound iron content. This method uses ICP-MS to determine the iron content in the sample and the Kjeldahl method to determine the protein content. The iron saturation of the sample is then calculated, and this saturation refers to the saturation of natural lactoferrin.

[0110] The antibacterial ability of lactoperoxidase powder products against Escherichia coli: WS / T 650-2019 Evaluation method for antibacterial and antimicrobial effects.

[0111] Insoluble index of micellar casein powder products: GB 31638-2016 National Food Safety Standard for Casein.

[0112] Degree of hydrolysis of casein peptone products: determined by the o-phthalaldehyde (OPA) method.

[0113] Piping stand-up of sterilized whipped cream: Take 150g each of mascarpone and the cream to be tested, mix them evenly, and beat at high speed (8th speed). Put the sample whipped to the end point into a piping bag, start piping with an eight-tooth shell piping tip, evaluate the piping state, and after leaving it at room temperature for 2 hours, observe its stand-up and collapse state, and score it using a 5-point system (1 = completely collapsed, 5 = unchanged).

[0114] The hardness of mascarpone cheese products was measured using a texture analyzer (TA-XT2i). Samples were immediately placed on the worktable after being removed from refrigeration, ensuring the sample temperature was 6-8°C during testing. Each sample was measured in triplicate. A 5mm cylindrical probe was used, with the following settings: probe descent speed: 0.5mm / s; speed during testing: 0.5mm / s; puncture depth: 20mm; speed after testing: 10mm / s. The hardness was then recorded.

[0115] Rind elasticity of Burrata cheese: A whole spherical sample of Burrata cheese (approximately 100g) was taken, and the test area was the central region of the rind. A TA-XT2i texture analyzer was used, with a 12.7mm diameter spherical probe. Test parameters: pre-test speed 1.0mm / s, test speed 1.0mm / s, post-test speed 1.0mm / s, compression degree 50%, trigger force 5g. The elasticity index was recorded.

[0116] Stretch length of mozzarella cheese after baking: Grate a 100g ± 0.1g sample of cheese into shreds. Preheat the chain oven to the set temperature and time (250℃ ± 1℃, 5min). Spread the cheese shreds evenly on a 9-inch pizza. Place the entire pizza in the chain oven for heating. After cooling and standing for 1 minute, measure the temperature with a thermometer. When the cheese temperature drops to 70℃ ± 1℃, use the tip of a four-pronged fork (about 2cm) to lift the cheese upwards and stretch it at a speed of 5cm / s ± 0.5cm / s. At the same time, place a ruler vertically on the pizza surface to measure the length of the stretched cheese. Stretch until the cheese shreds break and record the stretch length.

[0117] Ash content: GB 5009.4-2016 National Food Safety Standard - Determination of ash content in food.

[0118] β-lactoglobulin product purity: refers to the proportion of β-lactoglobulin in protein. The test method for protein content is GB 5009.5-2025 National Food Safety Standard - Determination of Protein in Food, and the test method for β-lactoglobulin content is NY / T 4630-2025 Determination of α-lactalbumin and β-lactoglobulin in cow's milk and its products - High Performance Liquid Chromatography.

[0119] Alpha-lactalbumin product purity: refers to the proportion of α-lactalbumin in the total protein. The test method for protein content is GB 5009.5-2025 National Food Safety Standard - Determination of Protein in Food, and the test method for α-lactalbumin content is NY / T 4630-2025 Determination of α-lactalbumin and β-lactoglobulin in cow's milk and its products - High Performance Liquid Chromatography.

[0120] Moisture content: GB 5009.3-2016 National Food Safety Standard - Determination of moisture content in food.

[0121] The calculation method for the comprehensive utilization rate of milk resources is as follows: [(mass of each product × mass percentage of protein in each product) + (mass of each product × mass percentage of fat in each product) + (mass of each product × mass percentage of lactose in each product) + mass of recycled water] / [(mass of raw milk × mass percentage of protein in raw milk) + (mass of raw milk × mass percentage of fat in raw milk) + (mass of raw milk × mass percentage of lactose in raw milk) + (mass of raw milk - mass of total solids in raw milk)] × 100%.

[0122] Explanation of terms in this application: Normal temperature: 20~30℃.

[0123] Specifically, the present application will provide a clearer and more complete explanation of the above-mentioned technical solutions through the following specific embodiments.

[0124] Example A1 Preparation of light cream and first skim milk This embodiment provides a method for non-destructive ordered analysis of dairy products, the process of which includes first preparing light cream and then preparing a first skim milk, as detailed below: Step (a1): After being heated by a plate heat exchanger, the raw milk enters a fat separator to be separated into two parts: light cream and first skim milk. The separation temperature of the fat separator is 50°C, and the fat content of the first skim milk is less than 0.06%.

[0125] Example B1 Preparation of lactoferrin powder and lactoperoxidase powder This embodiment provides a non-destructive, ordered analysis method for dairy products. The process includes, based on Example A1, the further preparation of lactoferrin powder and lactoperoxidase powder, as detailed below: Step (b1): The first skim milk obtained in Example A1 is heated and then fed into an ion exchange chromatography column for ion exchange chromatography. The chromatography temperature is 50°C and the flow rate is 0.5 CV / min. Based on the adsorption of lactoferrin and lactoperoxidase in the first skim milk by the ion exchange chromatography column, the remaining flow-through is recorded as the second skim milk.

[0126] Step (b2): Use a second sodium chloride solution as the eluent to elute the lactoperoxidase from the ion exchange chromatography column. The lactoperoxidase eluent after the elution process is concentrated and desalted by ultrafiltration. The lactoperoxidase eluent after ultrafiltration is sterilized by microfiltration. The lactoperoxidase eluent after microfiltration sterilization is freeze-dried to produce lactoperoxidase powder.

[0127] The concentration of the second sodium chloride solution was 0.4 mol / L, the elution flow rate was 0.3 CV / min, and the elution time was 20 min.

[0128] The ultrafiltration temperature is 15℃, the membrane pore size is 10000 Da, and the concentration factor is 2.

[0129] The microfiltration temperature was 15℃, the microfiltration pore size was 0.2μm, and the concentration factor was 10.

[0130] The pre-freezing temperature was -45℃, the freeze-drying temperature was 40℃, and the freeze-drying time was 35h.

[0131] The lactoperoxidase powder product contains 90% protein, 0% lactose, and 0% fat. Its antibacterial ability ranges from 0.1% to 5%, and the lactoperoxidase concentration has a significant inhibitory effect on Escherichia coli.

[0132] Step (b3): ​​Lactoferrin on the ion exchange chromatography column is eluted using a first sodium chloride solution. The eluted lactoferrin eluent is then concentrated and desalted by ultrafiltration. After ultrafiltration, the lactoferrin eluent is sterilized by microfiltration. The sterilized lactoferrin eluent is then freeze-dried to produce lactoferrin powder. The concentration of the first sodium chloride solution was 1.2 mol / L, the elution flow rate was 0.1 CV / min, and the elution time was 25 min.

[0133] The ultrafiltration temperature is 15℃, the membrane pore size is 10000 Da, and the concentration factor is 2.

[0134] The microfiltration temperature was 15℃, the microfiltration pore size was 0.2μm, and the concentration factor was 10.

[0135] The pre-freezing temperature was -45℃, the freeze-drying temperature was 40℃, and the freeze-drying time was 35h.

[0136] After freeze-drying, lactoferrin powder is obtained, which has a protein content of more than 94%, a lactose content of 0%, a fat content of 0%, and an iron saturation of 10-20%.

[0137] Example C1 Preparation of micellar casein powder This embodiment provides a non-destructive ordered analysis method for dairy products, the process of which includes the further preparation of micelle casein powder based on Example B1, as detailed below: Step (c1): The second skim milk obtained in step (b1) of Example B1 is subjected to microfiltration membrane separation. The concentration factor and filtration ratio are adjusted to separate the casein from the whey in the second skim milk, obtaining a casein solution and a first whey solution. The separated casein solution is then pasteurized. The microfiltration temperature is 50°C, the transmembrane pressure is 0.15 MPa, the concentration factor is 3, and the filtration ratio is 3. The pasteurization temperature is 85°C, and the time is 30 seconds.

[0138] Step (c2): The casein solution obtained in step (c1) is first concentrated by ultrafiltration to separate the first lactose solution. The remaining component is micelle casein solution, which is then spray-dried to obtain micelle casein powder.

[0139] The ultrafiltration temperature was 15℃, the ultrafiltration pressure was 0.5MPa, the concentration factor was 2, and the washing factor was 2.

[0140] The micellar casein powder product contains 90% protein, 2% fat, 2% lactose, and an insoluble index of 40%.

[0141] Example D1 Preparation of casein peptone This embodiment provides a non-destructive ordered analysis method for dairy products, the process of which includes a further preparation of casein peptone based on step (c1) in embodiment C1, as detailed below: Step (d1): Inactivate the casein solution obtained in step (c1) at a temperature of 85°C for 90 seconds.

[0142] The protease solution was prepared using deionized water with a concentration of 3%. The prepared enzyme solution was then sterilized by ultrafiltration, with the ultrafiltration membrane having a pore size of 30 kDa.

[0143] Step (d2): Clean, steam sterilize, and cool the sealed protease solution addition container and pipeline. Then, add the prepared sterile protease solution to the enzyme solution addition container and add it online through a sterile pipeline to the enzymatic hydrolysis reaction tank. Use the casein liquid obtained in step (d1) as the enzymatic hydrolysis substrate and add the protease solution prepared in step (d1) for enzymatic hydrolysis. The enzymatic hydrolysis temperature is 50℃ and the enzymatic hydrolysis time is 5h.

[0144] Step (d3): The casein peptone hydrolysate after step (d2) is heated to inactivate the enzyme, with an inactivation temperature of 95°C and an inactivation time of 200s.

[0145] Step (d4): The casein peptone hydrolysate inactivated in step (d3) is concentrated by multi-effect falling film evaporation, with the first effect evaporation temperature at 80°C and the second effect evaporation temperature at 65°C. The total solids content after concentration is 20%.

[0146] Step (d5): The casein peptone concentrated in step (d4) is spray-dried, with an inlet air temperature of 180°C and an outlet air temperature of 70°C.

[0147] The obtained casein peptone product has a protein content of 81%, a fat content of 1.67%, a lactose content of 0.7%, and a degree of hydrolysis of 31%.

[0148] Example E1 Preparation of pasteurized whipping cream This embodiment provides a method for non-destructive ordered analysis of dairy products, the process of which includes a further preparation of pasteurized light cream based on Example A1, as detailed below: The cream obtained in step (a1) of Example A1 was homogenized at 50°C and 5 MPa. The homogenized cream was then pasteurized at 95°C for 30 seconds. The pasteurized cream was then aseptically filled at 10-15°C. The filled product was then refrigerated at 4°C for 24 hours to obtain pasteurized cream.

[0149] The obtained pasteurized cream has a protein content of 2%, a fat content of 37%, a lactose content of 2%, and good piping firmness.

[0150] Example F1: Mascarpone Cheese This embodiment provides a non-destructive ordered analysis method for dairy products, the process of which includes the further preparation of mascarpone cheese based on Example A1, as detailed below: The cream obtained in step (a1) of Example A1 was mixed with raw milk at 50°C at a ratio of 1.6:1. The acidity of the mixed cream was adjusted by adding 20g of 10% citric acid solution per kilogram and stirring at 20rpm for 10min to achieve the preset acidity. The acidified cream was then sterilized at 142°C for 4s. The sterilized product was aseptically filled at 40°C and then matured at 4-6°C for 24h to obtain mascarpone cheese.

[0151] The resulting mascarpone cheese product has a protein content of 5%, a fat content of 37%, a lactose content of 2%, and a hardness of 1N.

[0152] Example G1 Preparation of Burrata Cheese This embodiment provides a non-destructive ordered analysis method for dairy products, the process of which includes the preparation of Burrata cheese based on Example B1, as detailed below: Step (g1): The light cream obtained in step (a1) of Example A1 is mixed with the second skim milk obtained in step (b1) of Example B1, wherein the mixing temperature is 10°C and the fat:protein ratio after mixing is 0.75:1. The resulting mixture is pasteurized at a temperature of 72°C for 15 seconds.

[0153] Step (g2): The pasteurized material obtained in step (g1) is added to a starter culture and calcium chloride solution for pre-fermentation. Streptococcus thermophilus is used as the starter culture at a concentration of 0.5 U / L, and calcium chloride is added at a concentration of 0.03%. The pre-fermentation time is 45 min.

[0154] Step (g3): After step (g2), add rennet to coagulate the whey. Use microbial rennet as the rennet, and add 48 IMCU / L of rennet. Coagulate for 30 minutes. Detect the whey pH during the coagulation process. When the whey pH reaches 6.3, start removing the whey.

[0155] Step (g4): After step (g3) is completed, cut the curd to obtain curd blocks and continue to drain whey.

[0156] Step (g5): Heat the curd block at a temperature of 41°C for 50 minutes. After heating, the curd block enters the maturation process for 110 minutes at a temperature of 41°C. During this process, whey is continuously drained, and the whey drained in steps (g3) to (g5) is collected to obtain the second whey liquid.

[0157] Step (g6): After step (g5), add salt by evenly sprinkling dry salt online. Add 75°C hot water to the matured salted curd. Once the center temperature of the curd reaches 63°C, stretch and shape it to obtain cheese blocks. The amount of dry salt used is 0.4% of the cheese block's mass.

[0158] Step (g7): Filling production: Cut the cheese block obtained after scalding and stretching into shreds. Mix the shredded cheese with light cream and salt to make cheese balls. The shredding condition is 4℃, and the mixing ratio is light cream: cheese shreds: salt is 59.4:40:0.6. Add the cheese balls to the salt solution to make the filling. The volume ratio of the soaking solution to the burrata cheese balls is 1.5:1.

[0159] Step (g8): Outer crust production: The cheese block obtained after hot stretching is made into an outer crust. The conditions for making the outer crust are a stretching temperature of 66℃.

[0160] Step (g9): Filling and Packaging: The prepared filling is filled into the outer crust, with a crust-to-filling ratio of 35:65. The filled Burrata cheese is then soaked in a brine soaking solution to obtain Burrata cheese, wherein the ratio of edible salt to sterile water in the soaking solution is 0.6:99.4.

[0161] The obtained Burrata cheese products have a protein content between 19 and 20g / 100g, a fat content between 23 and 24g / 100g, a lactose content between 0 and 2%, and a rind elasticity between 46 and 58%.

[0162] Example H1 Preparation of Mozzarella Cheese This embodiment provides a non-destructive ordered analysis method for dairy products, the process of which includes the preparation of mozzarella cheese based on step (g6) in embodiment G1, as detailed below: The cheese block obtained in step (g6) of Example G1 is placed in a brine tank for online cooling. The brine concentration in the brine tank is 18%, the brine temperature is 4°C, and the cooling time is about 3 hours. The center temperature of the cheese block is cooled to below 10°C to obtain mozzarella cheese.

[0163] The obtained mozzarella cheese products have a protein content between 24% and 26%, a fat content between 19% and 22%, a lactose content between 0% and 2%, and a stretch length greater than 20cm after baking.

[0164] Example J1: Preparation of D90 demineralized whey powder, α-lactalbumin, and β-lactoglobulin This embodiment provides a non-destructive ordered analysis method for dairy products. The process includes the preparation of D90 demineralized whey powder, α-lactalbumin, and β-lactoglobulin based on step (g3) in embodiment G1, as detailed below: Step (j1): Mix the first whey solution and the second whey solution obtained in step (g5) of Example G1 to obtain a mixed whey solution.

[0165] Step (j2): The mixed whey obtained in step (j1) is first passed through a milk purifier and then a defatting machine for defatting. The defatting temperature is preferably 50℃, and the fat content after defatting is ≤0.05%. Step (j3): The defatted whey obtained in step (j2) is subjected to nanofiltration desalting and concentration. The nanofiltration membrane has a pore size of 200~350 Da, the nanofiltration temperature is 15℃, and the total solids content after nanofiltration is 22%.

[0166] Step (j4): The material obtained in step (j3) is subjected to electrodialysis desalination. The membrane voltage of each group in the electrodialysis process is 1.5V, the temperature is 15℃, and the endpoint conductivity is 600µS / cm.

[0167] Step (j5): The mixed whey obtained in step (j4) is concentrated by evaporation at a temperature of 70°C, and the total solids content after evaporation is 60%.

[0168] Step (j6): The whey solution after step (j5) is cooled and crystallized, with a cooling gradient of 1.5℃ / h and a final cooling temperature of 15℃.

[0169] Step (j7): The concentrated desalted whey solution after step (j6) is spray-dried, with a feed temperature of 45°C, an air inlet temperature of 180°C, and an air outlet temperature of 80°C, to obtain D90 desalted whey powder.

[0170] The obtained D90 demineralized whey powder product has a protein content of 12.5%, a fat content of 1.0%, a lactose content of 83%, and an ash content of 1.3%.

[0171] Example K1: Preparation of α-lactalbumin and β-lactoglobulin This embodiment provides a non-destructive ordered analysis method for dairy products, the process of which includes the preparation of α-lactalbumin and β-lactoglobulin based on step (j1) in embodiment J1, as detailed below: Step (k1): Sodium citrate is added as a calcium chelating agent to the mixed whey obtained in step (j1) of Example J1, and the pH value is adjusted using citric acid, wherein the concentration of citric acid is 5 mol / L, and the pH is adjusted to 3.9.

[0172] Step (k2): The solution obtained in step (k1) is heated to react, wherein the heating temperature is preferably 50°C and the heating time is 2 hours.

[0173] Step (k3): Separate α-lactalbumin and β-lactoglobulin from the material obtained in step (k2) by centrifugation. The centrifugation process is as follows: centrifugation is performed at 7500 rpm, 4°C, and 30 min.

[0174] Step (k4): ​​The supernatant is first concentrated by ultrafiltration, with a membrane pore size of 5 kDa, a pressure of 0.4 MPa, and a temperature of room temperature. Then, it is spray-dried with a feed temperature of 70°C, an inlet air temperature of 180°C, and an outlet air temperature of 90°C, resulting in a β-lactoglobulin product with a purity of 90%.

[0175] The lower precipitate was first washed with a sodium chloride solution (NaCl concentration 7%), stirred at 50°C until fully dissolved. Then, the precipitate was redissolved with calcium chloride (0.2 mol / L concentration), and the pH was adjusted to neutral with sodium hydroxide, stirred at 50°C until fully dissolved. The redissolved solution was then concentrated using ultrafiltration (membrane pore size 5 kDa, pressure 0.4 MPa, temperature room temperature). Finally, spray drying was performed at a feed temperature of 70°C, an inlet air temperature of 180°C, and an outlet air temperature of 90°C, yielding an α-lactalbumin product with a purity of 85%.

[0176] The supernatant and precipitate obtained by centrifugation were both concentrated by ultrafiltration during the preparation of α-lactalbumin and β-lactoglobulin. The lactose solution separated during the ultrafiltration concentration process was referred to as the second lactose solution.

[0177] Example L1 Preparation of lactose powder This embodiment provides a non-destructive ordered analysis method for dairy products, the process of which includes the preparation of lactose powder based on step (c2) in embodiment C1 and embodiment K1, as detailed below: The first lactose solution obtained in step (c2) of Example C1, the second lactose solution obtained after ultrafiltration concentration of α-lactalbumin in Example K1, and the second lactose solution obtained after ultrafiltration concentration of β-lactoglobulin are mixed to obtain a mixed lactose solution.

[0178] The mixed lactose solution was evaporated using an evaporation method to obtain a lactose concentrate, wherein the evaporation conditions were 75°C and the total solids content of the lactose concentrate was 52%.

[0179] Lower the temperature of the lactose concentrate by a temperature gradient of 1℃ / h to obtain crystalline lactose solution.

[0180] The crystalline lactose solution was centrifuged using a centrifuge at a speed of 6000g to obtain lactose crystals and a concentrated lactose solution.

[0181] After centrifugation, the lactose crystals are washed with high-pressure water. The concentrated lactose solution obtained from centrifugation is added to the lactose concentrate in the aforementioned process for repeated production. The lactose crystals obtained from centrifugation are dried using a drum dryer with a hot air temperature of 80°C. The dried lactose crystals are the finished lactose powder with a lactose content of 99% and a moisture content of 0.5%.

[0182] Based on Example C1, the present invention further implemented the following experiments: In some embodiments of this application, by optimizing the parameters of microfiltration membrane separation, casein and whey protein can be fully separated, thereby optimizing the overall utilization rate of the non-destructive ordered analysis method for dairy products. The verification experiment is as follows: Examples C2 to C7 It is basically the same as Example C1, except that the parameters of step (c1) are shown in Table 1 below.

[0183] Table 1

[0184] After adjusting the parameters according to the above embodiments C2 to C7, the complete non-destructive ordered analysis method for dairy products described in this application (i.e., the preparation process covering embodiments A1, B1, C1, D1, E1, F1, G1, H1, J1, K1, and L1) was carried out, and the core indicators that can reflect the comprehensive utilization rate in the non-destructive ordered analysis method for dairy products were monitored. The results are shown in Table 2 below.

[0185] Table 2

[0186] The data above shows that temperature, transmembrane pressure, concentration factor, and filtration factor are a complex factor affecting the separation effect during microfiltration membrane separation. The effectiveness of the microfiltration membrane separation process directly affects the final product indicators of several subsequent products, such as the yield of α-lactalbumin, the yield of β-lactoglobulin, the purity of casein, and the yield of lactose, as detailed in Table 2 above. This is because the choice of microfiltration membrane separation process directly affects the compositional distribution of substances on both sides of the membrane, and the retentate and permeate obtained from microfiltration are the raw materials for the production of subsequent products. Therefore, the process selection must consider the entire production process. Overall, the separation effect is less correlated with the process temperature. The other three factors are interrelated, with the filtration factor having a more significant impact. For example, in Examples C1-C2, with a lower filtration factor, the overall performance of the four indicators is not as good as in Example C1, especially the yields of α-lactalbumin and β-lactoglobulin. For example, although Example C4 has a high filtration ratio, its concentration ratio and transmembrane pressure are also too high, resulting in insufficient separation and filtration efficiency, leading to poor filtration. When filtration is ineffective, some whey protein cannot be effectively separated through membrane filtration and instead remains in casein, reducing casein purity and failing to meet the product quality designed for optimal milk utilization. Similarly, because lactose is evenly distributed on both sides of the membrane, a lower filtration water volume will reduce lactose separation efficiency, leaving more lactose in casein and affecting overall milk utilization. Furthermore, due to the small average molecular weight of whey protein, it easily binds to fats covering the membrane surface, forming partially reversible membrane fouling. If filtration is ineffective, this reversible fouling can gradually become irreversible, resulting in some whey protein being wasted during washing, further reducing overall milk utilization.

[0187] In some embodiments of this application, a process for preparing micellar casein powder via a single pasteurization step is proposed to reduce the insolubility index. However, to ensure the acquisition of microbiologically qualified micellar casein powder, the preparation process is further optimized. Specifically, the ultrafiltration concentration parameters of the casein solution are optimized. Verification experiments are as follows: Examples C8-C9 It is basically the same as Example C1, except that the parameters of step (c2) are shown in Table 3 below.

[0188] Table 3

[0189] After adjusting the parameters of C1, C8 to C9 in the above embodiments, the non-destructive ordered analysis method for dairy products of this application was used, and the various indicators of the obtained micelle casein powder are shown in Table 4 below.

[0190] Table 4

[0191] The data above shows that temperature has a substantial impact on the insolubility of micellar casein powder. This is because low temperatures cause β-casein to dissociate from micellar casein, altering the micelle structure and resulting in a significant increase in the insolubility index of the final product. However, gradually increasing the temperature during ultrafiltration will lead to an unacceptable total bacterial count in the micellar casein powder, necessitating secondary sterilization.

[0192] In some embodiments of this application, in order to obtain excellent elongation after baking of mozzarella cheese, a process for preparing mozzarella cheese using a second skim milk is proposed, which is more conducive to improving the performance of mozzarella cheese compared to using a first skim milk. Verification experiments are as follows: Example H2 The process is essentially the same as in Example H1, except that the second skim milk in step (g1) is replaced with the first skim milk for standardization, and the fat:protein ratio after mixing is the same as in step (g1) of Example G1. Cheese blocks are then prepared according to the descriptions in steps (g1) to (g6).

[0193] Replace the cheese block in Example H1 with the obtained cheese block, and continue to prepare mozzarella cheese according to the description of Example H1.

[0194] Experiments revealed that the performance indicators of the obtained mozzarella cheese were as follows: protein content between 24% and 26%, fat content between 19% and 22%, lactose content between 0% and 2%, and the stretch length after baking was 14.4 cm, which is less than 20 cm. The stretching effect was not as good as that of the mozzarella cheese prepared from the second skim milk.

[0195] In some embodiments of this application, in order to obtain the excellent rind elasticity of Burrata cheese, a process for preparing Burrata cheese using a second skim milk is proposed, which is more conducive to improving the performance of Burrata cheese compared to using a first skim milk. Verification experiments are as follows: Example G2 The process is essentially the same as in Example G1, except that the second skim milk in step (g1) is replaced with the first skim milk for standardization, and the fat:protein ratio after mixing is the same as in step (g1) of Example G1. Continue to prepare the burrata cheese according to the descriptions in steps (g1) to (g9).

[0196] Experiments revealed that the performance indicators of the obtained Burrata cheese were as follows: protein content between 19 and 20 g / 100 g, fat content between 23 and 24 g / 100 g, lactose content between 0 and 2%, and rind elasticity between 34 and 38%.

[0197] In some embodiments of this application, in order to obtain higher purity α-lactalbumin and β-lactoglobulin, a process flow for preparing α-lactalbumin and β-lactoglobulin is proposed by mixing a first whey solution with a second whey solution obtained in step (g5) of Example G1. Compared with preparing α-lactalbumin and β-lactoglobulin from the first whey solution and the second whey solution separately, this application finds that the pH value and metal ion content of whey solutions from different sources differ, which significantly affects the yield of α-lactalbumin and β-lactoglobulin, thereby reducing the overall utilization rate of dairy products. The verification experiment is as follows: Example K2 The difference from Example K1 is that the mixed whey solution in step (k1) is replaced with the first whey solution.

[0198] Example K3 The difference from Example K1 is that the mixed whey solution in step (k1) is replaced with a second whey solution.

[0199] After adjusting the parameters according to the above embodiments K2 to K3, the complete non-destructive ordered analysis method for dairy products described in this application (i.e., the preparation process covering embodiments A1, B1, C1, D1, E1, F1, G1, H1, J1, K1, and L1) was carried out, and the core indicators that can reflect the comprehensive utilization rate in the non-destructive ordered analysis method for dairy products were monitored. The results are shown in Table 5 below.

[0200] Table 5

[0201] In some embodiments of this application, controlling the fat content of the first skim milk to be less than 0.06% plays a crucial role in enabling the non-destructive ordered analysis method for dairy products of this application to be implemented. The verification experiment is as follows: Using the same batch of raw milk as raw material, four groups of first-stage skim milk with fat contents of 0.04%, 0.05%, 0.06%, and 0.07% (mass percentage) were obtained by adjusting the operating parameters (separation temperature and rotation speed) of the fat separator, respectively, and were denoted as: Experimental group 1: Fat content was 0.04%; Experimental group 2: Fat content was 0.05%; Experimental group 3: Fat content was 0.06%; Experimental group 4: Fat content was 0.07%.

[0202] Each group was produced according to the preparation process of Examples B1, C1, D1, E1, F1, G1, H1, J1, K1, and L1 described above, with each cycle lasting approximately 4 days. The core indicators reflecting the comprehensive utilization rate in the non-destructive ordered analysis method for dairy products were monitored, and the results are shown in Table 6 below.

[0203] Table 6

[0204] The data above shows that as the fat content increases, all indicators decrease, resulting in a general decline in the comprehensive utilization rate of dairy products. This is because fat affects the efficiency of chromatography. Specifically, lactoferrin achieves separation through attraction with ligands on the resin. If the first skim milk contains a high amount of fat, the ligand effect of the resin will decrease, reducing the adsorption of lactoferrin and thus lowering its yield. Simultaneously, the fat from the first skim milk will also adhere to the membrane structure used in subsequent membrane filtration, leading to a decrease in its effective pore size. This, in turn, results in different permeation rates for different proteins, particularly affecting casein permeation. Consequently, the purity of casein in micellar casein powder also decreases.

[0205] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for non-destructive ordered analysis of dairy products, characterized in that, include: Raw milk is separated into cream and first skim milk using a fat separator. The first skim milk separated from the raw milk was subjected to ion exchange chromatography to prepare lactoferrin powder and lactoperoxidase powder, and a second skim milk was obtained. The second skim milk is separated by microfiltration membrane to generate casein solution and obtain a first whey solution. Based on the casein solution, micelle casein powder and casein peptone are prepared, and a first lactose solution is obtained. Mascarpone cheese and pasteurized cream are prepared based on the cream separated from the raw milk; the cream separated from the raw milk is mixed with the second skim milk and fermented to generate curd; cheese blocks are generated based on the curd, and a second whey is obtained. Based on the cheese blocks generated from the curd blocks, burata cheese and mozzarella cheese are prepared; The first and second whey solutions were mixed to prepare D90 desalted whey powder, α-lactalbumin and β-lactoglobulin, and to obtain a second lactose solution. The obtained first lactose solution and second lactose solution are mixed to prepare lactose powder.

2. The non-destructive ordered analysis method for dairy products according to claim 1, characterized in that, The step of preparing lactoferrin powder and lactoperoxidase powder by ion exchange chromatography of the first skim milk separated from the raw milk includes: The first skim milk is passed through an ion exchange chromatography column for ion exchange chromatography. Based on the adsorption of lactoferrin and lactoperoxidase in the first skim milk by the ion exchange chromatography column, the remaining flow-through is referred to as the second skim milk. Lactoferrin on the ion exchange chromatography column was eluted using a first sodium chloride solution as the lactoferrin elution buffer, and lactoperoxidase on the ion exchange chromatography column was eluted using a second sodium chloride solution as the lactoperoxidase elution buffer. The lactoferrin eluent and the lactoperoxidase eluent, after completing the elution process, are sequentially subjected to ultrafiltration concentration and desalting, microfiltration sterilization, and freeze-drying to produce lactoferrin powder and lactoperoxidase powder, respectively.

3. The non-destructive ordered analysis method for dairy products according to claim 2, characterized in that, The ion exchange chromatography temperature is between 4 and 55°C, and the chromatography flow rate is between 0.1 and 2 CV / min. The concentration of the first sodium chloride solution is between 0.8 and 1.5 mol / L, the elution flow rate is between 0.02 and 0.4 CV / min, and the elution time is between 10 and 40 min. The concentration of the second sodium chloride solution is between 0.3 and 0.6 mol / L, the elution flow rate is between 0.05 and 0.5 CV / min, and the elution time is between 10 and 50 min. The ultrafiltration concentration and desalination is completed using an ultrafiltration molecular membrane, with an ultrafiltration temperature between 5 and 30°C, a concentration factor between 1 and 3, and a membrane pore size between 5000 and 50000 Da. The microfiltration sterilization is performed using a microfiltration molecular membrane, with a microfiltration temperature between 10 and 35°C, a concentration factor between 5 and 15, and a membrane pore size between 0.1 and 0.8 μm. The freeze-drying process includes a pre-freezing process and a freeze-drying process. The pre-freezing temperature of the pre-freezing process is between -7℃ and -55℃, and the freeze-drying temperature of the freeze-drying process is between 0℃ and 55℃, with a freeze-drying time between 20 and 45 hours.

4. The non-destructive ordered analysis method for dairy products according to claim 1, characterized in that, The step of separating the second skim milk using a microfiltration membrane to generate casein solution and obtain the first whey solution includes: Based on a microfiltration membrane, at an operating temperature of 40~60℃, the transmembrane pressure of the microfiltration membrane is controlled between 0.05~0.2MPa. By adjusting the concentration ratio and rinsing ratio, casein and whey in the second skim milk are separated to obtain the casein solution and the first whey solution. The separated casein solution is then pasteurized.

5. The non-destructive ordered analysis method for dairy products according to claim 4, characterized in that, The preparation of micelle casein powder and casein peptone based on the casein solution, and the obtaining of the first lactose solution, includes: preparing micelle casein powder and obtaining the first lactose solution, and preparing casein peptone; The preparation of micelle casein powder and the obtaining of the first lactose solution includes: based on ultrafiltration technology, concentrating and purifying the casein solution at a low temperature of 5-20°C and an operating pressure of 0.3-1 MPa; separating lactose from the casein solution by controlling the concentration factor and the washing factor; generating micelle casein solution after lactose separation; and forming the first lactose solution by separating the lactose; and spray drying the generated micelle casein solution to obtain micelle casein powder. The preparation of casein peptone includes: preparing an enzyme solution with a concentration between 1% and 5% using deionized water and performing ultrafiltration sterilization; adding the ultrafiltration sterilized enzyme solution to an enzymatic hydrolysis reactor; using the pasteurized casein solution as an enzymatic hydrolysis substrate in the enzymatic hydrolysis reactor to generate casein peptone hydrolysate; and sequentially subjecting the casein peptone hydrolysate to heat enzyme inactivation, falling film concentration, and spray drying processes to obtain casein peptone.

6. The non-destructive ordered analysis method for dairy products according to claim 1, characterized in that, The preparation of mascarpone cheese based on the cream separated from the raw milk includes: mixing the cream separated from the raw milk with raw milk at a ratio of 1:1 to 5:1 at 10-55°C; adjusting the acidity of the mixed cream with a 5-20% citric acid solution at an addition rate of 5-50 g / kg, and mixing at a stirring speed of 15-40 rpm for 5-30 minutes to achieve the preset acidity; sterilizing the acidified cream at 121-145°C for 0.3-10 seconds; aseptically filling the sterilized product at 30-50°C, followed by maturation at 2-10°C for 12-48 hours to obtain mascarpone cheese. The preparation of pasteurized cream based on the cream separated from the raw milk includes: homogenizing the cream separated from the raw milk at a temperature of 40-55°C and a homogenization pressure of 1-10 MPa; pasteurizing the homogenized cream at a temperature of 72-115°C for 4-60 seconds; aseptically filling the pasteurized cream at 10-15°C; and maturing the filled product at 2-10°C for 12-48 hours to obtain pasteurized cream.

7. The non-destructive ordered analysis method for dairy products according to claim 1, characterized in that, The process of separating the light cream from the raw milk and mixing it with the second skim milk, fermenting it to produce curd, generating cheese blocks based on the curd, and obtaining a second whey solution includes: The cream separated from the raw milk is mixed with the second skim milk at 8-15°C, and the mixing ratio is adjusted so that the ratio of fat to protein in the mixture is in the range of 0.7:1 to 0.8:

1. The mixture of the light cream and the second skim milk is pasteurized at a temperature of 70-75°C for 15-20 seconds. A pre-fermentation agent and calcium chloride solution are added to the pasteurized mixture for 35-45 minutes. The pre-fermentation agent is Streptococcus thermophilus, and the addition amount is between 0.4 and 0.6 U / L. The addition amount of calcium chloride solution is between 0.02% and 0.05%. Add rennet to the pre-fermented mixture and allow it to coagulate for 30-45 minutes. Then cut and heat the coagulated block at a temperature between 38-43°C for 45-60 minutes to form a coagulated block. During the heating process, obtain the pH value of the whey. When the whey pH value is between 6.1 and 6.4, drain the whey to form the second whey solution. The curd blocks are matured at 38-43°C for 100-120 minutes, and then 0.3-0.4% dry salt is evenly sprinkled on them to complete the mature salting process. Hot water at a temperature of 70-80°C is added to the curd after it has been cured and salted, so that the core temperature reaches 60-70°C. Then it is stretched and shaped to form cheese blocks.

8. The non-destructive ordered analysis method for dairy products according to claim 7, characterized in that, The preparation of Burrata and Mozzarella cheese based on the cheese blocks generated from the curd blocks includes: The cheese blocks are placed in a brine tank and cooled for 3 hours. The brine concentration in the brine tank is between 15% and 18%, and the brine temperature is between 1% and 7°C. The cooled cheese blocks are then used to produce mozzarella cheese. And / or, The cheese block is divided into a first cheese block and a second cheese block, with a ratio of 33%~36%:64%~67%. The first cheese block is stretched at a temperature of 60~70℃ to form an outer crust. The second cheese block is shredded at a temperature of 2~6℃ to form cheese shreds, which are then mixed with light cream and edible salt to form cheese balls as filling. The prepared filling is poured into the outer crust and soaked in a soaking solution to form Burrata cheese. The mixing ratio of the light cream, the cheese shreds, and the edible salt is between 56.25%~60.94%:37.50%~42.19%:0.47%~0.63%. The soaking solution includes edible salt and sterile water, with a ratio of edible salt to sterile water between 0.4%~0.6%:99.4%~99.6%.

9. The non-destructive ordered analysis method for dairy products according to claim 1, characterized in that, The step of mixing the first and second whey solutions to prepare D90 demineralized whey powder, α-lactalbumin, and β-lactoglobulin, and obtaining a second lactose solution, includes: The first whey solution separated from the second skim milk and the second whey solution obtained based on the curd block are mixed to obtain a mixed whey solution; The obtained mixed whey liquid was subjected to a series of processes, including milk purification, defatting, nanofiltration desalting and concentration, electrodialysis desalting, evaporation concentration, cooling crystallization and spray drying, to prepare D90 desalted whey powder. And / or, Sodium citrate was added as a calcium chelating agent to the obtained mixed whey solution, the pH was adjusted to 3.9 with citric acid, and the solution was heated to react. The reacted solution was centrifuged to obtain an upper clear liquid and a lower precipitate. The upper clear liquid was ultrafiltered, concentrated, and spray-dried to obtain β-lactoglobulin. The lower precipitate was washed with sodium chloride solution and reconstituted with calcium chloride solution. The pH was adjusted to neutral, and then ultrafiltered, concentrated, and spray-dried to obtain α-lactalbumin. The lactose solution obtained by ultrafiltration and concentration of the upper clear liquid and the lower precipitate was designated as the second lactose solution.

10. The non-destructive ordered analysis method for dairy products according to claim 9, characterized in that, The step of mixing the obtained first lactose solution and second lactose solution to prepare lactose powder includes: The first lactose solution obtained by the casein solution and the second lactose solution obtained by the mixed whey solution are mixed to obtain a mixed lactose solution. The mixed lactose solution is evaporated and crystallized to obtain crystalline lactose solution. The crystalline lactose solution is then centrifuged to obtain lactose crystals and lactose concentrate. The lactose concentrate is then added to the mixed lactose solution for reprocessing. The lactose crystals are dried to prepare the lactose powder.

11. The non-destructive ordered analysis method for dairy products according to claim 4, characterized in that, The concentration factor is between 1 and 4, and the washing and filtration factor is between 1 and 5.

12. The non-destructive ordered analysis method for dairy products according to claim 5, characterized in that, The ultrafiltration technology includes: an ultrafiltration temperature between 5 and 20°C, an ultrafiltration pressure between 0.3 and 1 MPa, a concentration factor between 1 and 4, and a washing factor between 1 and 4.

13. The non-destructive ordered analysis method for dairy products according to claim 1, characterized in that, The first skim milk has a fat content of less than 0.06%.

14. The non-destructive ordered analysis method for dairy products according to claim 1, characterized in that, The lactoferrin powder contains more than 94% protein, 0% lactose, 0% fat, and 10-20% iron saturation.

15. The non-destructive ordered analysis method for dairy products according to claim 1, characterized in that, The lactoperoxidase powder contains 90% protein, 0% lactose, 0% fat, and has an antibacterial capacity between 0.1% and 5%.

16. The non-destructive ordered analysis method for dairy products according to claim 1, characterized in that, The micelle casein powder contains 90% protein, 2% fat, 2% lactose, and an insoluble index of 40%.

17. The non-destructive ordered analysis method for dairy products according to claim 1, characterized in that, The casein peptone contains 81% protein, 1.67% fat, 0.7% lactose, and 31% degree of hydrolysis.

18. The non-destructive ordered analysis method for dairy products according to claim 1, characterized in that, The pasteurized cream contains 2% protein, 37% fat, and 2% lactose.

19. The non-destructive ordered analysis method for dairy products according to claim 1, characterized in that, The mascarpone cheese contains 5% protein, 37% fat, 2% lactose, and has a hardness of 1N.

20. The non-destructive ordered analysis method for dairy products according to claim 1, characterized in that, The burrata cheese has a protein content between 19 and 20 g / 100 g, a fat content between 23 and 24 g / 100 g, a lactose content between 0 and 2%, and a rind elasticity between 46 and 58%.

21. The non-destructive ordered analysis method for dairy products according to claim 1, characterized in that, The mozzarella cheese contains between 24% and 26% protein, between 19% and 22% fat, between 0% and 2% lactose, and has a stretch length greater than 20cm after baking.

22. The non-destructive ordered analysis method for dairy products according to claim 1, characterized in that, The D90 demineralized whey powder contains 12.5% ​​protein, 1.0% fat, 83% lactose, and 1.3% ash.

23. The non-destructive ordered analysis method for dairy products according to claim 1, characterized in that, The purity of the β-lactoglobulin is 90%.

24. The non-destructive ordered analysis method for dairy products according to claim 1, characterized in that, The purity of the α-lactalbumin is 85%.

25. The non-destructive ordered analysis method for dairy products according to claim 1, characterized in that, The lactose powder contains 99% lactose and 0.5% moisture.

26. A method for preparing micellar casein powder, characterized in that, include: Raw milk is separated into cream and first skim milk; Based on the adsorption of lactoferrin and lactoperoxidase in the first skim milk by the ion exchange chromatography column, the remaining flow-through liquid is referred to as the second skim milk; The second skim milk is separated by a microfiltration membrane to produce a casein solution; The casein solution is pasteurized and then concentrated by ultrafiltration to separate the first lactose solution. The remaining component is micelle casein solution, which is then spray-dried to obtain micelle casein powder. The ultrafiltration temperature is between 5 and 20°C, the ultrafiltration pressure is between 0.3 and 1 MPa, the concentration factor is between 1 and 4, and the washing factor is between 1 and 4. The micelle casein powder contains 90% protein, 2% fat, 2% lactose, and an insoluble index of 40%.

27. A micellar casein powder, characterized in that, It is prepared by the preparation method described in claim 26 or by the non-destructive ordered analysis method of dairy products described in any one of claims 1 to 25.

28. A method for preparing Burrata cheese, characterized in that, include: Raw milk is separated into cream and first skim milk; Based on the adsorption of lactoferrin and lactoperoxidase in the first skim milk by the ion exchange chromatography column, the remaining flow-through liquid is referred to as the second skim milk; The light cream is mixed with the second skim milk and fermented to produce curd, and cheese blocks are made based on the curd; the cheese blocks are then used to prepare Burrata cheese. The burrata cheese has a protein content between 19 and 20 g / 100 g, a fat content between 23 and 24 g / 100 g, a lactose content between 0 and 2%, and a rind elasticity between 46 and 58%.

29. A type of burrata cheese, characterized in that, It is prepared by the preparation method described in claim 28 or by the non-destructive ordered analysis method of dairy products described in any one of claims 1 to 25.

30. A method for preparing mozzarella cheese, characterized in that, include: Raw milk is separated into cream and first skim milk; Based on the adsorption of lactoferrin and lactoperoxidase in the first skim milk by the ion exchange chromatography column, the remaining flow-through liquid is referred to as the second skim milk; The light cream is mixed with the second skim milk and fermented to produce curd. Cheese blocks are then made based on the curd. Mozzarella cheese is prepared from the cheese blocks. The mozzarella cheese contains between 24% and 26% protein, between 19% and 22% fat, between 0% and 2% lactose, and has a stretch length greater than 20cm after baking.

31. A type of mozzarella cheese, characterized in that, It is prepared by the preparation method described in claim 30 or by the non-destructive ordered analysis method of dairy products described in any one of claims 1 to 25.

32. A method for preparing a product containing α-lactalbumin, characterized in that, include: Raw milk is separated into cream and first skim milk; Based on the adsorption of lactoferrin and lactoperoxidase in the first skim milk by the ion exchange chromatography column, the remaining flow-through liquid is referred to as the second skim milk; The second skim milk is separated by microfiltration membrane to generate casein solution and obtain the first whey solution; The light cream is mixed with the second skim milk and fermented to produce curd. Cheese blocks are then produced based on the curd, and a second whey solution is obtained. The first whey solution and the second whey solution are mixed to prepare a product with α-lactalbumin purity of 85%.

33. A product comprising α-lactalbumin, characterized in that, The purity of α-lactalbumin in the product is 85%, and it is prepared by the preparation method described in claim 32 or by the non-destructive ordered analysis method for dairy products described in any one of claims 1 to 25.

34. A method for preparing a product containing β-lactoglobulin, characterized in that, include: Raw milk is separated into cream and first skim milk; Based on the adsorption of lactoferrin and lactoperoxidase in the first skim milk by the ion exchange chromatography column, the remaining flow-through liquid is referred to as the second skim milk; The second skim milk is separated by microfiltration membrane to generate casein solution and obtain the first whey solution; The cream separated from the raw milk is mixed with the second skim milk and fermented to produce curd. Cheese blocks are then produced based on the curd, and a second whey solution is obtained. The first whey solution and the second whey solution are mixed to prepare a product with a β-lactoglobulin purity of 90%.

35. A product comprising β-lactoglobulin, characterized in that, The purity of β-lactoglobulin in the product is 90%, and it is prepared by the preparation method described in claim 34 or by the non-destructive ordered analysis method of dairy products described in any one of claims 1 to 25.

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