Dairy product non-destructive order resolution system

Abstract

The utility model relates to the field of dairy product processing especially relates to a dairy product lossless orderly analysis system, including fat separator, ion exchange chromatography column, microfiltration membrane equipment etc. core unit, raw cow milk is separated by fat separator to produce thin cream and skim milk, the skim milk is extracted by chromatography lactoferrin and lactoperoxidase, and then the casein liquid and whey liquid are separated by microfiltration, the thin cream can be processed into sterilized thin cream or cheese product. The utility model integrates 13 kinds of product production process: the casein liquid can be made into micellar casein powder and casein peptone; mixed whey liquid is used for producing desalted whey powder, whey protein and lactose powder, compared with the traditional single product production line, the utility model realizes the full utilization of milk components through orderly analysis, improves the equipment utilization rate, reduces the resource waste, simultaneously produces high value -added products and basic raw materials, solves the pain point of single product and low equipment utilization rate in dairy processing, satisfies the high value, sustainable development demand.

Description

Technical Field

[0001] This utility model relates to the field of dairy product processing, and in particular to a non-destructive ordered analysis system for dairy products. 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 milk component analysis system 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. Utility Model Content

[0005] This invention provides a non-destructive ordered analysis system for dairy products, 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 utility model provides a non-destructive ordered analysis system for dairy products, including a fat separator for separating raw milk, an ion exchange chromatography column and a cream tank connected to the fat separator, a first elution unit, a second elution unit, and a microfiltration membrane device connected to the ion exchange chromatography column, a casein liquid tank connected to the microfiltration membrane device, a micelle casein powder preparation unit and a casein peptone preparation unit connected to the casein liquid tank, a pasteurized cream preparation unit and a mascarpone cheese preparation unit connected to the cream tank, a cheese block preparation unit connected to both the cream tank and the ion exchange chromatography column, a burrata cheese preparation unit and a mozzarella cheese preparation unit connected to the cheese block preparation unit, a D90 desalted whey powder preparation unit and a protein powder preparation unit connected to the cheese block preparation unit, and a lactose powder preparation unit connected to both the protein powder preparation unit and the micelle casein powder preparation unit.

[0007] According to the present invention, a non-destructive ordered analysis system for dairy products is provided. The first elution equipment unit includes a lactoferrin eluting machine connected to the ion exchange chromatography column, and further includes a first ultrafiltration concentrator, a first microfiltration sterilizer, and a first freeze dryer connected in sequence. The first ultrafiltration concentrator is connected to the ion exchange chromatography column.

[0008] The second elution unit includes a lactoperoxidase eluting machine connected to the ion exchange chromatography column, and also includes a second ultrafiltration concentrator, a second microfiltration sterilizer, and a second freeze dryer connected in sequence. The second ultrafiltration concentrator is connected to the ion exchange chromatography column.

[0009] According to the present invention, a non-destructive ordered analysis system for dairy products is provided, wherein the microfiltration membrane device is provided with a whey liquid outlet and a casein liquid outlet, the whey liquid outlet is connected to the cheese block preparation unit, and the casein liquid outlet is connected to the casein liquid tank.

[0010] According to the present invention, a non-destructive ordered analysis system for dairy products is provided, wherein the micelle casein powder preparation unit includes a first ultrafiltration concentrator and a first spray dryer. The first ultrafiltration concentrator is connected to the casein liquid tank and is used to separate micelle casein liquid and a first lactose liquid. The first spray dryer is connected to the first ultrafiltration concentrator and is used to receive the micelle casein liquid separated by the first ultrafiltration concentrator.

[0011] The casein peptone preparation unit includes an enzymatic hydrolysis reaction vessel, a multi-effect falling film evaporator, and a second spray dryer connected in sequence, with the enzymatic hydrolysis reaction vessel connected to the casein liquid tank.

[0012] According to the present invention, a non-destructive ordered analysis system for dairy products is provided, wherein the sterilized cream preparation unit includes a homogenizer, a first pasteurizer and a first aseptic filling machine connected in sequence, and the homogenizer is connected to the cream tank.

[0013] The mascarpone cheese preparation unit includes a first mixing tank, a second pasteurizer, and a second aseptic filling machine connected in sequence. The first mixing tank is connected to the cream tank and is also connected to a raw milk tank.

[0014] According to the present invention, a non-destructive ordered analysis system for dairy products is provided. The cheese block preparation unit includes a second mixing tank, a third pasteurizer, a pre-fermentation tank and a curd tank connected in sequence. The second mixing tank is connected to the cream tank and the ion exchange chromatography column, respectively. The curd tank is also connected to a whey tank, and the whey tank is connected to the whey outlet of the microfiltration membrane device.

[0015] According to the present invention, a non-destructive ordered analysis system for dairy products is provided, wherein the mozzarella cheese preparation unit includes a brine tank containing brine at 1~7℃, and the brine tank is connected to the curd tank.

[0016] The burata cheese preparation unit includes a filling preparation device, a crust stretching machine, and a filling and packaging machine. The filling preparation device is used to make burata cheese fillings and includes a shredder and a third mixing tank. The shredder is connected to the curd tank, and the third mixing tank is connected to the shredder. The crust stretching machine is connected to the curd tank and is used to make burata cheese crusts from cheese blocks inside the curd tank. The filling and packaging machine is connected to the third mixing tank and the crust stretching machine respectively and is used to prepare burata cheese based on the burata cheese fillings and burata cheese crusts.

[0017] According to the present invention, a non-destructive ordered analysis system for dairy products is provided. The D90 desalted whey powder preparation unit includes a milk purifier, a defatting machine, a nanofiltration desalting machine, an electrodialysis desalting machine, a first evaporation crystallizer, and a third spray dryer connected in sequence. The milk purifier is connected to the whey tank.

[0018] According to the present invention, a non-destructive ordered analysis system for dairy products is provided. The protein powder preparation unit includes a first centrifuge, a second ultrafiltration concentrator, a fourth spray dryer, a reconstituter, a third ultrafiltration concentrator, and a fifth spray dryer. The first centrifuge is connected to the whey tank and has an upper clear liquid outlet and a lower sediment outlet. The second ultrafiltration concentrator is connected to the upper clear liquid outlet of the first centrifuge. The fourth spray dryer is connected to the second ultrafiltration concentrator. The reconstituter is connected to the lower sediment outlet of the first centrifuge. The third ultrafiltration concentrator is connected to the reconstituter. The fifth spray dryer is connected to the third ultrafiltration concentrator.

[0019] According to the present invention, a non-destructive ordered analysis system for dairy products is provided. The lactose powder preparation unit includes a lactose liquid tank, a second evaporator / crystallizer, a second centrifuge, and a drum dryer. The lactose liquid tank is connected to the second and third ultrafiltration concentrators and is used to receive the lactose liquid produced by ultrafiltration concentrators. The lactose liquid tank is also connected to the micelle casein powder preparation unit and is used to receive the lactose liquid produced by micelle casein powder preparation. The second evaporator / crystallizer is connected to the lactose liquid tank. The second centrifuge is connected to the second evaporator / crystallizer and is provided with an upper clear liquid outlet and a lower sediment outlet. The upper clear liquid outlet of the second centrifuge is connected to the lactose liquid tank. The drum dryer is connected to the lower sediment outlet of the second centrifuge.

[0020] This invention provides a non-destructive, ordered analysis system for dairy products. Through integrated design, it achieves efficient co-production of milk components. The system uses a fat separator as its core, sequentially connecting ion exchange chromatography columns, microfiltration membrane equipment, and other units to form a complete production chain: raw milk undergoes fat separation to produce cream and skim milk; skim milk is then processed using chromatography to extract lactoferrin and lactoperoxidase, followed by microfiltration to obtain casein liquid and whey liquid. The cream can be processed alone into pasteurized cream or mascarpone cheese, or it can be mixed with skim milk for fermentation to produce cheese blocks. The system innovatively integrates the production processes of 13 products: casein liquid can be converted into micellar casein powder and casein peptone; mixed whey liquid is used to produce D90 desalted whey powder and whey protein powder; and finally, the lactose liquid produced during the process is concentrated to produce lactose powder. Compared with traditional single-product production lines, this utility model has three major advantages: First, it achieves full-component utilization through the integration of multiple technologies, reducing resource waste by more than 95%; second, it increases equipment utilization by 30%, and the same production line can simultaneously produce high-value-added products (such as lactoferrin) and basic raw materials (such as lactose); third, it adopts a modular design, and each unit can be flexibly combined to meet diverse production needs. This system effectively solves the long-standing problems of single product and low equipment utilization in dairy processing, significantly reduces production costs and improves economic efficiency through an integrated process, which is in line with the industrial trend of high-value and sustainable development in the dairy industry. Attached Figure Description

[0021] To more clearly illustrate the technical solutions in this utility model 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 utility model. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0022] Figure 1This is a schematic diagram of the analysis process of the non-destructive ordered analysis system for dairy products provided by this utility model. Detailed Implementation

[0023] To make the objectives, technical solutions, and advantages of this utility model clearer, the technical solutions of this utility model will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this utility model, not all embodiments. Based on the embodiments of this utility model, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this utility model.

[0024] One embodiment of this utility model provides a non-destructive ordered analysis system for dairy products, including a fat separator for separating raw milk, an ion exchange chromatography column and a cream tank connected to the fat separator, a first elution unit, a second elution unit, and a microfiltration membrane device connected to the ion exchange chromatography column, a casein liquid tank connected to the microfiltration membrane device, a micelle casein powder preparation unit and a casein peptone preparation unit connected to the casein liquid tank, a pasteurized cream preparation unit and a mascarpone cheese preparation unit connected to the cream tank, a cheese block preparation unit connected to the cream tank and the ion exchange chromatography column, a burrata cheese preparation unit and a mozzarella cheese preparation unit connected to the cheese block preparation unit, a D90 desalted whey powder preparation unit and a protein powder preparation unit connected to the cheese block preparation unit, and a lactose powder preparation unit connected to the protein powder preparation unit and the micelle casein powder preparation unit.

[0025] It is understandable that this embodiment of the non-destructive ordered analysis system for dairy products, combined with Figure 1 As shown, raw milk is first separated into cream and first skim milk using a fat separator; then, the first skim milk is subjected to ion exchange chromatography using an ion exchange chromatography column to obtain second skim milk. The first elution unit and the second elution unit can extract lactoferrin powder and lactoperoxidase powder respectively based on the ion exchange chromatography column; the second skim milk can be separated by microfiltration membrane equipment to generate casein solution and first whey solution. Based on the micelle casein powder preparation unit and the casein peptone preparation unit, micelle casein powder, casein peptone and first lactose solution are further prepared.

[0026] Whipping cream can be used alone in the pasteurized whipping cream preparation unit and the mascarpone cheese preparation unit to produce mascarpone cheese or pasteurized whipping cream, or it can be mixed with the second skim milk and fermented in the cheese block preparation unit to produce cheese blocks and the second whey liquid. The cheese blocks can be processed into burata cheese and mozzarella cheese through the burata cheese preparation unit and the mozzarella cheese preparation unit. The mixed first and second whey liquids can be used in the D90 desalted whey powder preparation unit and the protein powder preparation unit to produce D90 desalted whey powder, α-lactalbumin and β-lactoglobulin, while obtaining the second lactose solution. Finally, the two lactose solutions are mixed and processed in the lactose powder preparation unit to produce lactose powder.

[0027] 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 system for dairy products in this embodiment, through multi-technology integration 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 13 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. This utility model reduces production costs through integrated process design, meeting the industrial needs of high-value and sustainable development.

[0028] In some embodiments of the non-destructive ordered analysis system for dairy products of this utility model, the first elution unit includes a lactoferrin eluting machine connected to an ion exchange chromatography column, and further includes a first ultrafiltration concentrator / desalter, a first microfiltration sterilizer, and a first freeze dryer connected in sequence, wherein the first ultrafiltration concentrator / desalter is connected to the ion exchange chromatography column. The second elution unit includes a lactoperoxidase eluting machine connected to an ion exchange chromatography column, and further includes a second ultrafiltration concentrator / desalter, a second microfiltration sterilizer, and a second freeze dryer connected in sequence, wherein the second ultrafiltration concentrator / desalter is connected to the ion exchange chromatography column.

[0029] 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, where 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 prepared by eluting the ion exchange chromatography column through the first and second elution units.

[0030] Preparation of lactoferrin powder: Lactoferrin on an ion exchange chromatography column is eluted using sodium chloride solution as the eluent in a lactoferrin eluting machine. The eluent concentration 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; and the elution time is between 10 and 40 min, preferably 25 min. The eluted lactoferrin eluent is then subjected to ultrafiltration concentration and desalting in a first ultrafiltration concentrator. 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; and the concentration factor is between 1 and 3, preferably 2. The lactoferrin eluent after ultrafiltration is sterilized by microfiltration in a first microfiltration sterilizer. 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 lactoferrin eluent is then freeze-dried in a first freeze dryer to produce lactoferrin 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 lactoferrin powder product has a protein content greater than 94%, a lactose content of 0%, a fat content of 0%, and an iron saturation between 10 and 20%.

[0031] Preparation of lactoperoxidase powder: Lactoperoxidase on an ion exchange chromatography column is eluted using sodium chloride solution as the eluent in a lactoperoxidase elution machine. The eluent concentration 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; and the elution time is between 10 and 50 min, preferably 20 min. The lactoperoxidase eluent after elution is then subjected to ultrafiltration concentration and desalting in a second ultrafiltration concentrator. The ultrafiltration temperature is between 5 and 30°C, preferably 15°C; the membrane pore size is between 5000 and 50000 Da; the support size is preferably 10000 Da; and the concentration factor is between 1 and 3, preferably 2. The ultrafiltration eluent of lactoperoxidase is then subjected to microfiltration sterilization using a second microfiltration sterilizer. 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 using a second freeze dryer 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*.

[0032] In some embodiments of the non-destructive ordered analysis system for dairy products of this invention, the microfiltration membrane device is equipped with a whey outlet and a casein liquid outlet. The whey outlet is connected to the cheese block preparation unit, and the casein liquid outlet is connected to the casein liquid tank. It is understood that the flow-through liquid of the ion exchange chromatography column is the second skim milk. Separation using the microfiltration membrane device yields casein liquid and a first whey liquid, which are output from the whey outlet and casein liquid outlet, respectively. The first whey liquid separated by the microfiltration membrane device can be used as a raw material for the cheese block preparation unit. The casein liquid separated by the microfiltration membrane device enters the casein liquid tank for subsequent processing in the micelle casein powder preparation unit and the casein peptone preparation unit, where micelle casein powder can be prepared, a first lactose solution can be obtained, and casein peptone can be prepared.

[0033] In some embodiments of the non-destructive ordered analysis system for dairy products of this invention, the micelle casein powder preparation unit includes a first ultrafiltration concentrator and a first spray dryer. The first ultrafiltration concentrator is connected to a casein liquid tank and is used to separate the micelle casein liquid and a first lactose solution. The first spray dryer is connected to the first ultrafiltration concentrator and is used to receive the micelle casein liquid separated by the first ultrafiltration concentrator. The casein peptone preparation unit includes an enzymatic hydrolysis reaction vessel, a multi-effect falling film evaporator, and a second spray dryer connected in sequence. The enzymatic hydrolysis reaction vessel is connected to the casein liquid tank.

[0034] Understandably, the micelle casein powder preparation unit is used to prepare micelle casein powder and obtain the first lactose solution. Specifically, the casein solution in the casein solution tank is first concentrated by a first ultrafiltration concentrator and countercurrent ultrafiltration. The ultrafiltration temperature is between 5 and 20°C, preferably 15°C, the ultrafiltration pressure is between 0.3 and 1 MPa, preferably 0.5 MPa, the concentration factor is between 1 and 4, preferably 2, and the filtration washing factor is between 1 and 4, preferably 2. The casein solution is concentrated by ultrafiltration to separate the first lactose solution. The remaining component is the micelle casein solution. The micelle casein solution after ultrafiltration concentration is spray-dried by a first spray dryer. The feed temperature is between 50 and 80°C, preferably 70°C, the inlet air temperature is between 160 and 200°C, preferably 180°C, and the outlet air temperature is between 80 and 100°C, preferably 90°C. After spray drying, the micelle casein powder product is obtained, which has a protein content of 90%, a fat content of 2%, a lactose content of 2%, and an insolubility index of 40%.

[0035] The casein peptone preparation unit is used to prepare casein peptone. Specifically, the preparation of casein peptone requires first inactivating the enzyme in the casein solution at a temperature of 70-80℃ (preferably 85℃) for 60-120 seconds (preferably 90 seconds). Then, an enzyme solution is prepared using deionized water with a concentration of 1-5%. The prepared enzyme solution is then sterilized by ultrafiltration, wherein the pore size of the ultrafiltration membrane is between 5kDa and 50kDa, preferably 30kDa. The sealed enzyme solution addition container and pipelines are cleaned, steam-sterilized, and cooled. Then, the prepared sterilized enzyme solution is added to the enzyme solution addition container and added online through sterile pipelines to the enzymatic hydrolysis reaction tank. Pasteurized casein solution is used as the enzymatic hydrolysis substrate, and the prepared enzyme solution is added for enzymatic hydrolysis. The enzymatic hydrolysis temperature is between 30-65℃, preferably 50℃, and the enzymatic 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 evaporator. 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 using a second spray dryer. 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%.

[0036] In some embodiments of the non-destructive ordered analysis system for dairy products of this utility model, the pasteurized light cream preparation unit includes a homogenizer, a first pasteurizer, and a first aseptic filling machine connected in sequence, with the homogenizer connected to a light cream tank. The mascarpone cheese preparation unit includes a first mixing tank, a second pasteurizer, and a second aseptic filling machine connected in sequence, with the first mixing tank connected to a light cream tank and externally connected to a raw milk tank.

[0037] Understandably, the sterilized cream preparation unit is used to prepare sterilized cream. Specifically, the cream, after being centrifuged by a fat separator, is stored in a cream tank. The cream from the cream tank enters the sterilized cream preparation unit and is first homogenized by a homogenizer. The homogenization temperature is between 40 and 55°C, preferably 50°C, and the homogenization pressure is between 1 and 10 MPa, preferably 5 MPa. The homogenized cream is then pasteurized by a first pasteurizer. The pasteurization temperature is between 72 and 115°C, preferably 95°C, and the pasteurization time is between 4 and 60 seconds, preferably 30 seconds. The pasteurized cream is then aseptically filled using a first aseptic filling machine. The filling temperature is between 10 and 15°C, preferably 12°C. The filled sterilized cream needs to be matured, with the maturity temperature between 2 and 10°C, preferably 4°C, and the maturity time between 12 and 48 hours, preferably 24 hours, to finally obtain sterilized cream with a protein content of 2%, a fat content of 37%, a lactose content of 2%, and good piping stability.

[0038] The mascarpone cheese preparation unit is used to prepare mascarpone cheese. Specifically, the cream, after being centrifuged by a fat separator, is stored in a cream tank. The cream from the cream tank enters the mascarpone cheese preparation unit, where it is first mixed with raw milk from a raw milk tank in a first mixing tank. The mixing temperature is between 10 and 55°C (preferably 50°C), and the mixing ratio is between 1:1 and 5:1 (preferably 1.6:1). The mixed cream undergoes acidity adjustment using citric acid as an acidity regulator. The concentration of the acidity regulator is between 5 and 20% (preferably 10%), and the spraying amount is between 5 and 50 g / kg (preferably 20 g / kg). The acidified cream is then stirred and mixed, with a stirring speed between 15 and 40 rpm (preferably 20 rpm) and a stirring time between 5 and 30 minutes (preferably 10 minutes). The mixed sour cream is pasteurized using a second pasteurizer at a temperature between 121 and 145°C (preferably 142°C) for 0.3 to 10 seconds (preferably 4 seconds). The pasteurized cream is then aseptically filled using a second aseptic filling machine at a temperature between 30 and 50°C (preferably 40°C). The filled pasteurized cream is then matured at a temperature between 2 and 10°C (preferably 4 to 6°C) for 12 to 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 1 N.

[0039] In some embodiments of the non-destructive ordered analysis system for dairy products of this utility model, the cheese block preparation unit includes a second mixing tank, a third pasteurizer, a pre-fermentation tank and a curd tank connected in sequence. The second mixing tank is connected to a cream tank and an ion exchange chromatography column, and the curd tank is also connected to a whey tank. The whey tank is connected to the whey outlet of the microfiltration membrane device.

[0040] It is understood that this embodiment provides a third subsequent use of the cream separated from raw milk. Specifically, the cream in the cream container can be mixed with the second skim milk obtained after ion exchange chromatography in a second mixing tank, wherein the mixing temperature is between 8 and 15°C (preferably 10°C), and the fat:protein ratio after mixing is between 0.7:1 and 0.8:1, preferably 0.75:1. The mixed raw materials are then pasteurized in a third pasteurizer, wherein the pasteurization temperature is between 70 and 75°C (preferably 72°C), and the pasteurization time is between 15 and 20 seconds (preferably 15 seconds). After pasteurization, the raw materials are fed into a pre-fermentation tank, where a starter culture and calcium chloride solution are added for pre-fermentation. Streptococcus thermophilus is used as the starter culture, with an addition rate between 0.4 and 0.6 U / L (preferably 0.5 U / L). The calcium chloride addition rate is between 0.02% and 0.05% (preferably 0.03%), and the pre-fermentation time is between 35 and 45 minutes (preferably 45 minutes). The mixture is then fed into a coagulation tank, where rennet is added for coagulation. Microbial rennet is used as the rennet. The amount of rennet added is between 30 and 60 IMCU / L (preferably 48 IMCU / L). After coagulation for 30 to 45 minutes (preferably 30 minutes), the curd is cut and heated. The heating temperature is between 38 and 43°C (preferably 41°C), and the heating time is between 45 and 60 minutes (preferably 50 minutes). During the coagulation process, the whey pH value is monitored. When the whey pH value is between 6.1 and 6.4 (preferably 6.3), the whey is discharged into a whey tank 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 uniformly sprinkle 0.3 to 0.4% dry salt online, preferably 0.4%. After the curd has matured and been salted, hot water at 70-80°C (preferably 75°C) is added. The curd is then stretched and shaped to obtain cheese blocks. The resulting cheese blocks can be used to prepare products such as Burrata cheese and Mozzarella cheese.

[0041] The mozzarella cheese preparation unit is used to prepare mozzarella cheese. The unit includes a brine tank containing brine at 1-7°C, connected to a curdling tank. Stretched cheese blocks are placed in the brine tank for online cooling. The brine concentration in the tank is 15-18% (preferably 18%), the brine temperature is 1-7°C (preferably 4°C), and the cooling time is approximately 3 hours, cooling the center temperature of the cheese blocks to below 10°C 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, its stretch length is greater than 20 cm.

[0042] The Burrata cheese preparation unit is used to prepare Burrata cheese. The Burrata cheese preparation unit includes a filling preparation device, a rind stretching machine, and a filling and packaging machine. The filling preparation device is used to prepare the Burrata cheese filling and includes a shredder and a third mixing tank. The shredder is connected to a curd tank, and the third mixing tank is connected to the shredder. The rind stretching machine is connected to the curd tank and is used to make the Burrata cheese rind from the cheese blocks in the curd tank. The filling and packaging machine is connected to the third mixing tank and the rind stretching machine respectively and is used to prepare Burrata cheese based on the Burrata cheese filling and the Burrata cheese rind.

[0043] The mozzarella cheese production process includes the following steps: filling production, crust production, and filling and packaging.

[0044] Filling production: The cheese blocks obtained after scalding and stretching are shredded using a shredder. The shredded cheese is then mixed with light cream and salt in a third mixing tank to form cheese balls. The shredding conditions are between 2 and 6°C (preferably 4°C), and the mixing ratio is light cream: shredded cheese: salt between 56.25% and 60.94% : 37.50% and 42.19% : 0.47% and 0.63% (preferably 60.33% : 40.63% : 0.61%). The cheese balls are then soaked in a salt solution to make the filling. The volume ratio of the soaking solution to the Burrata cheese balls is between 1.5 and 1.

[0045] Outer crust production: The cheese blocks obtained after hot stretching are made into outer crusts using an outer crust stretching machine. The conditions for making the outer crust are a stretching temperature of 60~70℃ (preferably 66℃).

[0046] Filling and Packaging: The prepared Burrata cheese filling is filled into the Burrata cheese rind using a filling and packaging machine, with the ratio of rind to filling between 33%~36%:64%~67% (preferably 35%:65%). The filled Burrata cheese is then soaked in a brine soaking solution to obtain Burrata cheese, where the ratio of edible salt to sterile water in the soaking solution is between 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 rind elasticity between 46~58%.

[0047] The whey tank of the cheese block preparation unit contains a first whey liquid separated from a second skim milk and a second whey liquid obtained based on curd blocks. The mixed whey liquid of the first and second whey liquids can be used to prepare D90 desalted whey powder, and can also be used to prepare α-lactalbumin and β-lactoglobulin.

[0048] In some embodiments of the non-destructive ordered analysis system for dairy products of this utility model, the mixed whey liquid in the whey tank is used to prepare D90 desalted whey powder. Specifically, the D90 desalted whey powder preparation unit includes a milk purifier, a defatting machine, a nanofiltration desalting machine, an electrodialysis desalting machine, a first evaporation crystallizer, and a third spray dryer connected in sequence. The milk purifier is connected to the whey tank.

[0049] Understandably, the mixed whey liquid in the whey tank first passes through a milk purifier and a defatting machine in sequence, with the defatting temperature preferably at 50°C, and the fat content after defatting ≤0.05%. After defatting, the whey liquid passes through a nanofiltration desalting machine for nanofiltration desalting concentration, and then through an electrodialysis desalting machine for electrodialysis desalting. The nanofiltration membrane pore size is between 200 and 1000 Da (preferably 200 to 350 Da), the nanofiltration temperature is between 5 and 20°C (preferably 15°C), and the total solids content after nanofiltration is between 18 and 25% (preferably 22%). In the electrodialysis stage, the membrane voltage of each group is between 1.0 and 1.5 V (preferably 1.5 V), the temperature is between 5 and 20°C (preferably 15°C), and the endpoint conductivity is between 300 and 1000 µS / cm (preferably 600 µS / cm). The desalted mixed whey liquor is concentrated and crystallized using a first evaporator crystallizer at a temperature between 60 and 80°C (preferably 70°C), resulting in a total solids content between 55 and 65% (preferably 60%). The concentrated whey liquor is then cooled and crystallized at a temperature gradient between 1 and 5°C / h (preferably 1.5°C / h), with a final cooling temperature between 8 and 20°C (preferably 15°C). The concentrated desalted whey liquor after crystallization is then spray-dried using a third spray dryer at a temperature between 40 and 60°C (preferably 45°C), an inlet air temperature between 160 and 200°C (preferably 180°C), and an outlet air temperature between 70 and 90°C (preferably 80°C), ultimately yielding 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%.

[0050] In some embodiments of the non-destructive ordered analysis system for dairy products of this invention, the mixed whey liquid in the whey tank is used to prepare α-lactalbumin and β-lactoglobulin. Specifically, the protein powder preparation unit includes a first centrifuge, a second ultrafiltration concentrator, a fourth spray dryer, a reconstituter, a third ultrafiltration concentrator, and a fifth spray dryer. The first centrifuge is connected to the whey tank and has an upper clear liquid outlet and a lower sediment outlet. The second ultrafiltration concentrator is connected to the upper clear liquid outlet of the first centrifuge, and the fourth spray dryer is connected to the second ultrafiltration concentrator. The reconstituter is connected to the lower sediment outlet of the first centrifuge, the third ultrafiltration concentrator is connected to the reconstituter, and the fifth spray dryer is connected to the third ultrafiltration concentrator.

[0051] Understandably, sodium citrate is added to the mixed whey solution as a calcium chelating agent, and citric acid is used to adjust the pH value to 3.9 at a concentration of 5 mol / L. The solution is then heated to react, preferably at 50°C for 2 hours. α-lactalbumin and β-lactoglobulin are separated using a first centrifuge. The first centrifuge yields a supernatant (β-lactoglobulin) and a lower precipitate (α-lactalbumin). The centrifugation acceleration is between 3000 and 9000 rpm (preferably 7500 rpm), the centrifugation temperature is 4°C, and the centrifugation time is between 10 and 40 minutes (preferably 30 minutes).

[0052] The supernatant obtained from the first centrifugation is first concentrated by ultrafiltration in a second ultrafiltration concentrator, where the membrane pore size is 5 kDa, the pressure is between 0.1 and 0.7 MPa (preferably 0.4 MPa), and the temperature is room temperature. Then, it is spray-dried in a fourth spray dryer, where the feed temperature is between 50 and 80°C (preferably 70°C), the inlet air temperature is between 160 and 200°C (preferably 180°C), and the outlet air temperature is between 80 and 100°C (preferably 90°C), resulting in a β-lactoglobulin product with a purity of 90%.

[0053] The lower precipitate obtained from the first centrifugation is first washed with 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 using a redissolver, with a calcium chloride concentration between 0.1 and 1 mol / L, preferably 0.2 mol / L. The pH is adjusted to neutral with sodium hydroxide, and the solution is stirred at 50°C until fully dissolved. Next, the redissolved solution is concentrated using a third ultrafiltration concentrator 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, it is spray-dried using a fifth spray dryer, 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%.

[0054] Furthermore, in some embodiments of the non-destructive ordered analysis system for dairy products of this utility model, the lactose powder preparation unit includes a lactose liquid tank, a second evaporator crystallizer, a second centrifuge, and a drum dryer. The lactose liquid tank is connected to a second ultrafiltration concentrator and a third ultrafiltration concentrator to receive the lactose liquid produced by ultrafiltration concentrator. The lactose liquid tank is also connected to a micelle casein powder preparation unit to receive the lactose liquid produced by micelle casein powder preparation. The second evaporator crystallizer is connected to the lactose liquid tank. The second centrifuge is connected to the second evaporator crystallizer and is provided with an upper clear liquid outlet and a lower sediment outlet. The upper clear liquid outlet of the second centrifuge is connected to the lactose liquid tank. The drum dryer is connected to the lower sediment outlet of the second centrifuge.

[0055] Understandably, the first lactose solution obtained by ultrafiltration and concentration of casein solution, the second lactose solution obtained by ultrafiltration and concentration in a second ultrafiltration concentrator, and the second lactose solution obtained by ultrafiltration and concentration in a third ultrafiltration concentrator are mixed in a lactose solution tank to obtain a mixed lactose solution. The mixed lactose solution is evaporated using a second evaporator crystallizer to obtain a lactose concentrate, wherein the evaporation conditions are 60~90℃ (preferably 75℃), and the total solids content of the lactose concentrate is between 50~55% (preferably 52%). The temperature of the lactose concentrate is lowered, with a cooling gradient between 1~5℃ / h (preferably 1℃ / h), to obtain a crystalline lactose solution. The crystalline lactose solution is centrifuged using a second centrifuge to obtain lactose crystals and a lactose concentrate, wherein the centrifugation acceleration of the second centrifuge is between 4000~8000g (preferably 6000g). After centrifugation, the lactose crystals are washed with high-pressure water. The concentrated lactose solution obtained by centrifugation is added to the lactose liquid tank in the aforementioned process for repeated production. The lactose crystals obtained by centrifugation are dried using a drum dryer, 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%.

[0056] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this utility model, and not to limit it. Although this utility model 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. Such 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 this utility model.

Claims

1. A non-destructive ordered analysis system for dairy products, characterized in that, include: A fat separator is used to separate raw milk. An ion exchange chromatography column and a cream container are respectively connected to the fat separator; The first elution unit, the second elution unit, and the microfiltration membrane device are respectively connected to the ion exchange chromatography column; Casein liquid tank, connected to the microfiltration membrane device; The micelle casein powder preparation unit and the casein peptone preparation unit are respectively connected to the casein liquid tank; The pasteurized light cream preparation unit and the mascarpone cheese preparation unit are respectively connected to the light cream tank; The cheese block preparation unit is connected to the cream tank and the ion exchange chromatography column, respectively. The burata cheese preparation unit and the mozzarella cheese preparation unit are respectively connected to the cheese block preparation unit; The D90 desalted whey powder preparation unit and the protein powder preparation unit are respectively connected to the cheese block preparation unit; The lactose powder preparation unit is connected to both the protein powder preparation unit and the micelle casein powder preparation unit.

2. The non-destructive ordered analysis system for dairy products according to claim 1, characterized in that, The first elution equipment unit includes a lactoferrin eluting machine connected to the ion exchange chromatography column, and also includes a first ultrafiltration concentrator, a first microfiltration sterilizer, and a first freeze dryer connected in sequence, wherein the first ultrafiltration concentrator is connected to the ion exchange chromatography column; The second elution unit includes a lactoperoxidase eluting machine connected to the ion exchange chromatography column, and also includes a second ultrafiltration concentrator, a second microfiltration sterilizer, and a second freeze dryer connected in sequence. The second ultrafiltration concentrator is connected to the ion exchange chromatography column.

3. The non-destructive ordered analysis system for dairy products according to claim 1, characterized in that, The microfiltration membrane device is equipped with a whey liquid outlet and a casein liquid outlet. The whey liquid outlet is connected to the cheese block preparation unit, and the casein liquid outlet is connected to the casein liquid tank.

4. The non-destructive ordered analysis system for dairy products according to claim 3, characterized in that, The micelle casein powder preparation unit includes a first ultrafiltration concentrator and a first spray dryer. The first ultrafiltration concentrator is connected to the casein liquid tank and is used to separate micelle casein liquid and a first lactose liquid. The first spray dryer is connected to the first ultrafiltration concentrator and is used to receive the micelle casein liquid separated by the first ultrafiltration concentrator. The casein peptone preparation unit includes an enzymatic hydrolysis reaction vessel, a multi-effect falling film evaporator, and a second spray dryer connected in sequence, with the enzymatic hydrolysis reaction vessel connected to the casein liquid tank.

5. The non-destructive ordered analysis system for dairy products according to claim 3, characterized in that, The sterilized cream preparation unit includes a homogenizer, a first pasteurizer, and a first aseptic filling machine connected in sequence, wherein the homogenizer is connected to the cream tank; The mascarpone cheese preparation unit includes a first mixing tank, a second pasteurizer, and a second aseptic filling machine connected in sequence. The first mixing tank is connected to the cream tank and is also connected to a raw milk tank.

6. The non-destructive ordered analysis system for dairy products according to claim 5, characterized in that, The cheese block preparation unit includes a second mixing tank, a third pasteurizer, a pre-fermentation tank, and a curd tank connected in sequence. The second mixing tank is connected to the cream tank and the ion exchange chromatography column, respectively. The curd tank is also connected to a whey tank, and the whey tank is connected to the whey outlet of the microfiltration membrane device.

7. The non-destructive ordered analysis system for dairy products according to claim 6, characterized in that, The mozzarella cheese preparation unit includes a brine tank containing brine at 1-7°C, and the brine tank is connected to the curd tank. The Burrata cheese preparation unit includes: A filling preparation device for making burrata cheese filling, comprising a shredder and a third mixing tank, wherein the shredder is connected to the curd tank and the third mixing tank is connected to the shredder; A crust stretching machine, connected to the curd tank, is used to make the crust of Burrata cheese through cheese blocks inside the curd tank; A filling and packaging machine is connected to the third mixing tank and the rind stretching machine, respectively, for preparing burata cheese based on burata cheese filling and burata cheese rind.

8. The non-destructive ordered analysis system for dairy products according to claim 6, characterized in that, The D90 desalted whey powder preparation unit includes a milk purifier, a defatting machine, a nanofiltration desalting machine, an electrodialysis desalting machine, a first evaporation crystallizer, and a third spray dryer connected in sequence, with the milk purifier connected to the whey tank.

9. The non-destructive ordered analysis system for dairy products according to claim 6, characterized in that, The protein powder preparation unit includes: A first centrifuge is connected to the whey tank, and the first centrifuge is provided with an upper clear liquid outlet and a lower sediment outlet; A second ultrafiltration concentrator and a fourth spray dryer, wherein the second ultrafiltration concentrator is connected to the upper clear liquid outlet of the first centrifuge, and the fourth spray dryer is connected to the second ultrafiltration concentrator; The centrifuge includes a resolvent, a third ultrafiltration concentrator, and a fifth spray dryer. The resolvent is connected to the lower sedimentation outlet of the first centrifuge, the third ultrafiltration concentrator is connected to the resolvent, and the fifth spray dryer is connected to the third ultrafiltration concentrator.

10. The non-destructive ordered analysis system for dairy products according to claim 9, characterized in that, The lactose powder preparation unit includes: The lactose solution tank is connected to the second ultrafiltration concentrator and the third ultrafiltration concentrator, and is used to receive the lactose solution produced by ultrafiltration concentrator. The lactose solution tank is also connected to the micelle casein powder preparation unit, and is used to receive the lactose solution produced by micelle casein powder preparation. A second evaporation crystallizer is connected to the lactose solution tank; The second centrifuge is connected to the second evaporation crystallizer. The second centrifuge is provided with an upper clear liquid outlet and a lower sediment outlet. The upper clear liquid outlet of the second centrifuge is connected to the lactose liquid tank. A drum dryer is connected to the lower sedimentation outlet of the second centrifuge.

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