21 results about "Butterfat" patented technology

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

The utility model relates to dairy product processing technical field discloses a kind of dairy product processing homogenizer, comprising: the processing barrel of processing main body, the front end of the processing barrel is fixedly connected with protective box, the front end of the protective box is fixedly connected with motor, the drive end of the motor is penetrated protective box and is fixedly connected with rotating rod, the outer wall of the rotating rod is fixedly connected with multiple mixing plate, the rotating rod is connected with shaft by transmission assembly, the outer wall of the shaft is fixedly connected with cam.The utility model in the present application, the rotating rod is driven by motor, the rotating rod drives mixing plate, and the mixing plate mixes material, and the rotating rod drives the shaft by transmission assembly, the shaft drives cam, and the cam drives push rod when rotating to convex surface, and the push rod drives push plate, so that milk fat can be decomposed into small particles, so that the texture of dairy product is more delicate and smooth, and the taste is consistent, so that consumers have a better eating experience.

The disclosure provides methods and process lines for producing anhydrous milk fat from cream. The methods generally include: phase inversion of cream concentrated to have a fat content of from about 65% to about 75% at a temperature of from about 40 °C to about 55 °C in a homogenizer at a pressure of from about 81 bar to about 120 bar for at least two or more cycles; oil concentration after phase inversion; and vacuum treatment to generate anhydrous milk fat. The process lines generally include: a plate heat exchanger for heating cream; a cream concentrator connected to the plate heat exchanger for preheating the cream; a cooler for cooling the heavy cream to a temperature of about 40 °C to about 55 °C; a homogenizer configured to operate at a pressure of from about 81 bar to about 120 bar directly connected to the cooler as well as having a loop allowing product of exiting the homogenizer to transfer back to the homogenizer allowing for several cycles of homogenization; an oil concentrator connected to the homogenizer for receiving the homogenized cooled concentrated cream; a heater connected downstream of the oil concentrator; a vacuum treatment apparatus connected to the heater; and a cooler connected to the vacuum treatment apparatus configured to receive the anhydrous milk fat after vacuum treatment.

The invention provides yoghourt with vegetable fat instead of milk fat and a preparation method thereof, and the yoghourt with vegetable fat instead of milk fat comprises the following raw material components based on the total mass of the yoghourt raw materials: the content of the vegetable fat is 3-5 wt%, the content of the emulsifier is 0.1-0.2 wt%, the content of the stabilizer is 0.1-0.2 wt%, the content of the sweetening agent is 6-8 wt%, the content of the leavening agent is 0.002-0.005 wt%, and the balance is water. And the balance of skimmed raw milk. The vegetable fat is coconut oil and oat oil, and the mass ratio of the coconut oil to the oat oil is (2-4): 1. According to the yoghourt provided by the invention, the vegetable fat which is more standardized and stable is used for replacing the original milk fat which is easily influenced by the environment, so that the problems of unstable flavor and difficulty in standardized production of a yoghourt product caused by the milk fat in the prior art are effectively solved. The yoghurt has the advantages of both cow milk and plant-based products, the nutrition is more comprehensive, and the taste and flavor of the product are richer and more controllable.

A composition for coating a frozen confectionary includes a fat blend containing (i) an emulsifier that is preferably lecithin, (ii) at least one hardening fat that is preferably one or more of palm oil, palm oil mid fractions, or palm oil soft fractions, (iii) one or more soft oils that preferably include canola oil, and (iv) anhydrous milk fat. The coating composition also includes flour and sugars. The composition has a particle size of about 40 μm to about 200 μm, preferably about 90 μm to about 120 μm, and has the sensory characteristics, such as appearance, flavor and texture, of raw cookie dough. Optionally the composition further includes one or more of milk powder, salt or flavor. Preferably the frozen confectionary coated by the composition is an ice cream bar.

The application discloses a kind of based on mathematical programming method's milk fat product formula determination method and device, wherein the method includes: obtaining the preset constraint condition of milk fat product formula;With production demand as target, with the kind of raw material to be selected, the amount of raw material to be selected as decision variable, establish objective function;Under the preset constraint condition, the objective function is solved, and a group of decision variables that meet production demand is obtained, and the group of decision variables is used as milk fat product formula.The application can efficiently design milk fat product formula, and the designed formula meets the requirements of production efficiency and cost benefit while meeting the requirements of nutrient content, reduces the dependence of formula design on the experience of practitioners.

Formulation and dispenser systems create dairy based toppings for beverages. The dispensers include a container, valve, and an actuator for the valve. The formulations include a liquid product and a propellant. The liquid product includes a certain percentage of milkfat provided, for example, by heavy cream, skim milk, nonfat dry milk, sweeteners, and an emulsifier. The propellant is nitrous oxide or nitrogen.

The present invention pertains to a new method of producing butter-like products based on warm shearing of liquid, high fat concentrates of milk fat globules, which liquid concentrates contain a significant amount of micellar casein. The invention furthermore pertains to the novel butter-like products as such and uses of the novel butter-like products.

The invention provides low-fat emulsified-salt-free processed cheese as well as a preparation method and application thereof, and relates to the technical field of dairy products. The low-fat emulsifying-salt-free processed cheese comprises main materials and auxiliary materials, and the main materials comprise the following components in percentage by mass: 50-55% of cheese, 8-20% of milk fat and the balance of skimmed milk; the auxiliary materials comprise carrageenan and edible colloid, and the carrageenan is a mixture of iota-type carrageenan and kappa-type carrageenan; the auxiliary materials do not contain starch, fat substitutes and emulsifying salt. The low-fat emulsifying-salt-free processed cheese provided by the invention does not contain starch, fat substitutes and emulsifying salt, the low-fat emulsifying-salt-free processed cheese is obtained through a specific ratio of the main material components to the auxiliary material components, and the processed cheese product has a fine, stiff and elastic texture, is good in taste and flavor, and can be used for preparing the low-fat emulsifying-salt-free processed cheese. The texture is achieved without adding starch, fat substitutes and emulsifying salt, and the stability in the shelf life is good.

The invention relates to the technical field of molecular detection, and aims to provide a method for detecting sheep Chr15: g.12674721 site Cgt; the primer group is composed of the following three primers: a site C allele typing primer FAM, the nucleotide sequence of which is shown as SEQ ID NO: 1, a site C allele typing primer FAM, a site C allele typing primer FAM, a site C allele typing primer FAM, a site C allele typing primer FAM and a site C allele typing primer FAM, the nucleotide sequence of the locus T allele typing primer VIC is as shown in SEQ ID NO: 2; and the nucleotide sequence of the universal downstream primer is as shown in SEQ ID NO: 3. Wherein the Chr15: g.12674721 locus is based on a sheep reference genome version AR-UIRamv3.0, and the recombinant plasmid can be used for preparing a recombinant plasmid. The invention discovers and discloses a Cgt of a Chr15: g.12674721 site in a sheep genome for the first time; the T single nucleotide polymorphism (SNP) is obviously associated with the milk fat percentage character. Association analysis of 140 Hu sheep proves that the cream-fat percentage of a CC genotype individual is obviously higher than that of a CT type individual and a TT type individual. The discovery provides a direct and reliable molecular target for genetic improvement of the fat percentage of sheep.

The utility model relates to the technical field of dairy product processing, and discloses an extraction device for efficiently separating milk fat and whey of yak milk, which comprises a bottom plate, the upper surface of the bottom plate is fixedly connected with a stirring tank, one side of the outer wall of the stirring tank is fixedly connected with a motor, and the output end of the motor is fixedly connected with a stirrer. A centrifugal machine is fixedly connected to the upper surface of the bottom plate, a centrifugal tank is fixedly connected to the upper surface of the centrifugal machine, a mounting assembly is arranged on one side of the outer wall of the centrifugal tank, a flow guide assembly is arranged in the centrifugal tank, and the mounting assembly comprises a mounting base. According to the centrifugal tank, the pressing block is pressed down to drive the sliding rod to move downwards to drive the extrusion block to extrude the steel ball downwards, so that the steel ball is separated from the clamping groove in the mounting seat, the connecting seat can be pulled out of the mounting seat, and the centrifugal tank and the shell are quickly separated; by means of the design, the problem that a large amount of time and professional tools need to be consumed during disassembly in a traditional complex connecting mode is solved.

This invention discloses a method for preparing butter and its application in improving the hardness and texture of additive-free cookies, belonging to the field of butter preparation technology. The method includes: pasteurizing and maturing light cream; obtaining initial butter using a continuous buttermaking machine; and then sequentially subjecting it to melt treatment with medium-temperature induced crystallization, reheating for rearrangement, scraper-type rapid cooling and kneading, and low-temperature maturation, thereby regulating the milk fat crystal structure and fat network morphology. The resulting butter has a solid fat content of 8-20% at 20°C, preferably satisfying a specific multi-temperature solid fat content relationship. When used in the preparation of additive-free cookies, this butter can reduce cookie hardness and improve crumbliness, meltability, and overall texture without the need for baking powder or chemical leavening agents.

The present application relates to the field of milk fat production, and discloses a milk fat extraction system for modulating milk product production, which comprises a control mechanism, a limiting mechanism, a collecting barrel and a milk fat extraction assembly, the collecting barrel is movably clamped on the two sides of the bottom of the limiting mechanism, the milk fat extraction assembly is rotatably clamped on the top center of the limiting mechanism, the control mechanism is fixedly installed on the top end of the limiting mechanism and located on the outer surface edge of the milk fat extraction assembly, a driving motor is fixedly installed in the control mechanism, plug-in plates are fixedly connected on the bottom surface of the driving motor in a symmetrical manner, a toothed clamping block is fixedly connected on the top center of the driving motor, a transmission chain is meshingly connected to the outer surface of the upper part of the driving motor, a transmission rod is rotatably connected to one end of the transmission chain, and transmission sprockets are fixedly installed on the outer surface of the bottom of the transmission rod and the outer surface of the upper part of the driving motor.

A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to establish a dairy base, fermenting the dairy base to establish an intermediate yogurt product, adding a fat into the intermediate yogurt product, and blending the fat and intermediate yogurt product to produce a high fat and low carb yogurt. The amount of lactose in the dairy base is minimal, basically just enough to enable fermentation. On the other hand, instead of maintaining a low fat level, the fat, preferably a milk fat from butter, is added to increase the overall fat content to establish an overall high fat, low carbohydrate finished yogurt product.

The invention provides a preparation method of a diglyceride cheese emulsified sausage, and is characterized in that the method comprises the following steps: preparing a modified soybean protein isolate nanoparticle suspension, a diglyceride emulsion, curd, diglyceride cheese, pickled minced pork, emulsified minced meat and the diglyceride cheese emulsified sausage. The prepared diglyceride cheese emulsified sausage is a low-fat healthy product, more diglyceride can be oxidized and decomposed into energy in small intestine epithelial cells, fat accumulation is reduced, the diglyceride partially replaces concentrated milk fat in cheese, the calorie density of the product can be reduced, and the low-fat diet trend is met.

The invention relates to the field of milk fat processing and fermented food, and particularly discloses composite rich-flavor fermented butter and a preparation method thereof. The preparation method of the composite rich-flavor type fermented butter comprises the following steps: S1, fermenting: sterilizing, fermenting, ripening and stirring single cream to obtain a semi-finished product of the fermented butter; s2, flavor core preparation: butter and a protein aqueous solution are mixed and subjected to enzymolysis until the acid value increment in a system reaches 0.5-10.0 mgKOH / g, then enzyme deactivation is performed, the flavor core is obtained, and the protein aqueous solution contains vegetable protein or animal protein; s3, blending: mixing the semi-finished product of the fermented butter with the flavor core to obtain the fermented butter. The fermented butter obtained through the preparation method has the advantages of being rich in flavor, rich in layer and lasting in fragrance, and the finally obtained fermented butter does not contain food additives such as citrate, an emulsifying agent and an antioxidant.

The invention relates to the technical field of milk-fat separation monitoring, and discloses a monitoring method and system based on a milk-fat separation process. The method comprises the following steps: capturing optical characteristic data of the milk fat fluid through a multispectral sensor arranged at an inlet of separation equipment; identifying a component change mode of the milk fat fluid based on the optical characteristic data, and drawing a dynamic distribution cloud chart of the milk fat in the separation equipment according to the component change mode; extracting a high-concentration milk fat gathering area and a low-concentration milk fat dispersing area from the dynamic distribution cloud picture, and defining a monitoring priority area according to the high-concentration milk fat gathering area and the low-concentration milk fat dispersing area; adjusting the scanning frequency of the sensor array according to the monitoring priority region, and calculating the data association degree between the regions; constructing a monitoring network topology based on the data association degree, and generating a monitoring node activation sequence by using a graph traversal algorithm; and controlling the data acquisition operation of the sensor array according to the monitoring node activation sequence.

The invention relates to the technical field of molecular biology, and particularly discloses application of a kit for detecting an SNP molecular marker in milk-fat percentage character identification, high milk-fat percentage cattle screening and dairy cow genetic breeding. The nucleotide sequence of the SNP molecular marker is as shown in SEQ ID NO.1, N at the 961th site in the SEQ ID NO.1 represents A or G, N at the 961th site in the SEQ ID NO.1 represents A or G, N at the 961th site in the SEQ ID NO.1 represents A or G, and N at the 961th site in the SEQ ID NO.1 represents A or G; the polymorphism of the basic group at the site affects the milk-fat percentage character, and the milk-fat percentage content of cattle of AA genotype is lower than that of cattle of AG genotype or GG genotype. By optimizing the dominant alleles of the SNP, the frequency of the dominant alleles can be increased generation by generation, the milk-fat percentage of the cattle can be increased, the excellent cattle with the high milk-fat percentage character can be bred, and the genetic improvement progress of the cattle can be accelerated, so that the economic benefit of cattle breeding can be effectively improved.

A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to establish a dairy base, fermenting the dairy base to establish an intermediate yogurt product, adding a fat into the intermediate yogurt product, and blending the fat and intermediate yogurt product to produce a high fat and low carb yogurt. The amount of lactose in the dairy base is minimal, basically just enough to enable fermentation. On the other hand, instead of maintaining a low fat level, the fat, preferably a milk fat from butter, is added to increase the overall fat content to establish an overall high fat, low carbohydrate finished yogurt product.

The invention discloses an SNP (Single Nucleotide Polymorphism) molecular marker associated with the milk fat percentage character of pig colostrum and application, the nucleotide sequence of the SNP molecular marker is as shown in SEQ ID NO: 1, an SNP site R is arranged at 531bp of the sequence of the SNP molecular marker, and R is A or G. Genetic typing is carried out by utilizing a gene chip technology, whole genome association analysis is carried out by combining the character of the milk fat percentage of the porcine colostrum, one SNP molecular marker obviously related to the character is screened out, and a new marker resource is provided for molecular breeding of the character of the component of the porcine colostrum. The kit disclosed by the invention has an important application prospect in boar breeding practice, is beneficial to improving the economic benefits of pig breeding enterprises, is also beneficial to promoting the development of the molecular breeding level of live pigs in China, and accelerates the breeding and popularization of excellent varieties.

The invention provides a preparation method of fluid whey cheese. The preparation method comprises the following steps: standardizing primary whey, heating, adjusting acid, flocculating, separating, and uniformly mixing the whey cheese with a prepared secondary whey solution in a high-shear manner; carrying out smoothing and refining treatment; and filling and storing. The method has the advantages that the whey cheese has the characteristics of smooth fluid state, fine and smooth tissue, no granular sensation, light taste, slight and pure milk fat fragrance and the like, and various fruit-flavor series fluid whey cheese forms can be synchronously realized.