45 results about "Butterfat" patented technology

The present disclosure relates to the field of palatabity. In particular, the present disclosure relates a palatable food composition for a companion animal including from about 11% to about 50%, by weight, of fat, wherein from about 1.5% to about 90%, by weight of the fat content, is butterfat.

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 the technical field of test equipment, and particularly discloses a table type milk fat centrifugal machine which comprises a frame body, a centrifugal base arranged on the inner side of the frame body, placing holes evenly distributed in the circumference of the centrifugal base, a rotating shaft fixed to the lower end of the centrifugal base, a motor installed at the lower end of the rotating shaft and a cover plate arranged at the upper end of the frame body. And a fixing mechanism for pressing and limiting the placed test tube is arranged on the centrifugal seat. Through the arrangement of a fixing mechanism, a rotating disc and a centrifugal seat rotate relatively, a limiting pin gradually enters the bottom of a crescent groove in the rotating disc under pushing of a first spring, meanwhile, the upper end face of a test tube in a placement hole pushes the inclined face of a pressing plate on the lower side of the rotating disc, and the pressing plate upwards extrudes a second spring; and when the centrifugal seat rotates along with the rotating shaft, the limiting pin stirs the rotating disc to rotate along with the centrifugal seat, so that the test tube is always in a pressed state in the rotating process, and the stability of the centrifugal process is ensured.

The invention relates to the technical field of animal husbandry breeding. The invention provides a feed for improving milk yield and quality of camels and a feeding method matched with the feed. The feed comprises the following components in parts by weight: 10-14 parts of alfalfa hay, 16-20 parts of peanut vines, 6-10 parts of sugar beet pulp, 18-22 parts of corn, 11-15 parts of wheat bran, 10-14 parts of cottonseed meal, 8-12 parts of soybean meal, 0.8-1.2 parts of calcium hydrophosphate, 0.8-1.2 parts of table salt and 4-6 parts of premix. The formula of the feed is improved, the content of crude protein in the feed is increased and reaches 17%, and the requirement of protein under the condition of high milk yield is met. Meanwhile, grease is added, trace elements are supplemented, and the butter-fat percentage is increased. Various different feeds are used for feeding in different growth stages, so that the quality of the bactrian camel milk is improved, the physical health is guaranteed, the yield of the bactrian camel milk is increased, and the economic benefits of farmers are improved.

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 invention discloses milk fat cream enzymolysis equipment, and relates to the field of cream enzymolysis equipment.The milk fat cream enzymolysis equipment comprises a water bath heating box, an enzymolysis acceleration upper cover is installed above the water bath heating box, the water bath heating box is filled with water, a positioning seat is fixedly installed in the water bath heating box, and an enzymolysis tank is inserted into the positioning seat in a penetrating mode; a heating strip is fixedly installed on the lower portion in the water bath heating box, and a temperature sensor is installed on the circumferential outer wall of the water bath heating box. According to the milk fat and cream enzymolysis equipment, the five groups of enzymolysis tanks are synchronously taken out from the interior of the water bath heating box, so that an operator can conveniently and uniformly carry out subsequent treatment, such as transferase enzymolysis products and enzymolysis tank cleaning, after enzymolysis is completed, the time and the workload of single operation are reduced, and the convenience and the efficiency of operation are improved; an operator does not need to contact the high-temperature enzymolysis tanks one by one, so that the risk that the operator is scalded is reduced, and the operation safety is improved.

The present invention provides, for example, a cheese flavor composition comprising a fermentation product produced by fermentation by koji of an oil / fat-containing substance or a mixture of an oil / fat-containing substance and a bean protein (provided that the oil / fat is not milk fat).

Milk-fat based, ready-to-use liquid composition suitable as cold set cheesecake filling, its preparation and use.

The present disclosure relates to a dairy product, a method of producing the dairy product, use of the dairy product and a milk-based product comprising the dairy product. The disclosure also relates to a method of improving or maintaining a body function of a subject, and a dairy product or a milk-based food for improving or maintaining a body function of a subject.

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 utility model discloses a separating device for dairy product production. The feeding device comprises a base, an outer pipe is welded to the upper surface of the base, a feeding structure is fixedly installed at the bottom of the outer pipe, an inner pipe is welded to the inner wall of the outer pipe, and a blocking cover is welded to the inner wall of the inner pipe. Primary milk is added into the inner pipe through the feeding structure, the rotating rod rotates at a high speed to drive the centrifugal blade shaft, so that a rotating layering state of supernatant, a milk fat layer and a protein precipitation layer is formed in the primary milk, and under the action of the blocking cover and the filtering holes, the supernatant can be discharged from the supernatant outlet, the milk fat layer can be discharged from the milk fat outlet, and the protein precipitation layer sinks and accumulates; according to the device, a clear liquid layer, a milk fat layer and a protein layer can be separately separated while centrifugal separation is carried out on the primary milk, and corresponding products can be directly and further purified and processed after separation, so that the processing procedures are reduced, the production efficiency of the primary milk and the activity of an extract are improved, and the use value of the extract is improved.

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.

The application provides a milk fat adulteration detection method and an electronic device, and relates to the technical field of food detection. The method comprises the following steps: multiple to-be-detected samples are taken from a to-be-detected milk fat product; a three-dimensional data cube of the to-be-detected milk fat product is constructed according to Raman spectrum data of each to-be-detected sample under multiple preset temperature conditions; a three-dimensional synchronous correlation spectrum of the to-be-detected milk fat product is determined according to the three-dimensional data cube; and an adulteration type and an adulteration concentration of the to-be-detected milk fat product are obtained according to the three-dimensional synchronous correlation spectrum of the to-be-detected milk fat product and a pre-trained three-dimensional milk fat adulteration detection network. The three-dimensional milk fat adulteration detection network is pre-trained based on multiple milk fat samples with known adulteration types and known adulteration concentrations. The pre-trained three-dimensional milk fat adulteration detection network can effectively extract deep features related to the adulteration type and the adulteration concentration, thereby improving the adulteration detection accuracy.

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.

A particulate frozen dairy product comprising beads which remain free-flowing when at a temperature of about −12° C. or less. The beads comprise of a dairy product selected from the group consisting of frozen neat cream and frozen anhydrous milk fat. Included is a method of shipping a frozen dairy product. The method comprises cryogenically freezing a neat cream to form a plurality of frozen beads, and shipping the frozen beads while maintaining said frozen beads at a temperature less than −12° C. such that the frozen beads remain free-flowing during shipping. Further, the frozen beads are ideal for shipping, storage and use in that they lend themselves to multiple packaging options and easy proportioning for recipes.

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.

The invention discloses low-sugar high-butter-fat-ratio chocolate and a preparation method thereof, and aims to solve the problems of poor emulsification stability and rough taste of the existing product. The method comprises the following steps: performing enzymolysis on lactoferrin, and performing transglutaminase cross-linking on lactoferrin and whey protein to prepare a modified compound protein emulsifier; and carrying out segmented ultrasonic emulsification on the milk fat, combining with a brown low-sugar sweetening agent, and carrying out temperature regulation and molding to obtain the product. Through the synergistic effect of the modified protein and the ultrasonic process, the milk fat precipitation rate is reduced to 2-5%, the taste smoothness is improved, the dosage of the emulsifier is reduced by 30-45%, the process energy consumption is reduced by 35-45%, and the product has low-sugar and high-milk fat taste and the lactoferrin nutrition function and has wide market application prospects.

To provide an oil-in-water emulsified fat composition capable of expressing a butter-like aroma and flavor with superior intensity and suppressing undesirable taste derived from lipase-treated milk fat, and a food containing the oil-in-water emulsified fat composition.SOLUTION: An oil-in-water emulsified fat composition comprises a flavor material which is a lipase-treated milk fat and has an acid value of 155 or more.SELECTED DRAWING: None

The invention discloses an SNP (Single Nucleotide Polymorphism) molecular marker related to the milk fat percentage of a dairy cow, a detection product and application, and belongs to the technical field of molecular biology and genetic breeding. The SNP molecular marker is located at chr5: 92772499 in a dairy cow genome, the polymorphism is T or C, and the coordinate position takes a reference genome AR-UCD2.0 as a standard. When the SNP polymorphism is T, the butter-fat percentage of milk produced by the dairy cow is higher. The SNP molecular marker provided by the invention can be used for identifying and screening dairy cow individuals with high milk-fat percentage and assisting in breeding, and is beneficial to improving the frequency of the high-yield dominant SNP containing the molecular marker in a dairy cow group, so that the milk-fat percentage of the group is improved, and the economic benefit is increased.

The application belongs to the technical field of butter processing, and particularly relates to a preparation method of a novel non-whipped low-fat animal butter, which comprises the following preparation steps: preparation of oil phase liquid anhydrous milk fat; preparation of antioxidant beta-cyclodextrin inclusion compound by using an ultrasonic method; dispersion of the inclusion compound in distilled water, addition of carrageenan, sucrose, edible salt and potassium chloride to obtain an aqueous phase mixture; ultrasonic crushing of the liquid anhydrous milk fat and the mixture obtained in step 3 for 1-2 min; low-temperature high-speed dispersion; filling, sterilization and packaging. The animal butter prepared from the natural beta-cyclodextrin and carrageenan stabilized emulsion effectively prevents the floating of oil droplets and the sinking of water droplets, and is beneficial to the stability of the butter.

The invention relates to the technical field of food processing, in particular to a non-fermentation whole cheese processing technology which comprises the steps of whole milk pretreatment, direct heating curdling, curdling cutting and whey discharging, high-temperature quick setting and high-pressure squeezing, forming and air drying, manual cutting and packaging and the like. By optimizing the technological process and adopting a raw milk heating fast acid curd method and a high-pressure squeezing technology, the risk of microbial contamination caused by fermentation is avoided, the whey separation efficiency and the fat distribution uniformity are improved, and natural nutritional ingredients in the raw materials are reserved; the stability of the milk fat is remarkably improved, the surface of a finished product is fresh and cool, no greasy feeling exists, and the product quality and consumer acceptability are improved.

The technology relates to a method for the production of a high aroma ghee, wherein the method comprises boiling a cream or fat under vacuum at about 80-95°C to produce a concentrated milk fat, boiling the concentrated milk fat at 105°C - 125°C to form high aroma ghee with a minimum fat content of 99.6% w / w and a desirable aroma profile. Also disclosed are apparatus and high-aroma ghee 5 produced using the methods of the current technology.

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.