157 results about "Cow milk" patented technology

The invention relates to the technical field of organic fertilizers and planting of watermelons and muskmelons, and provides a special fertilizer for milk irrigated watermelons and muskmelons and a double-stubble planting method for sweetness enhancement of milk irrigated watermelons and muskmelons. The special fertilizer for the milk irrigated watermelons and muskmelons comprises black goat manure, sophora alopecuroide, sesame seed meal, bran, organic fresh milk, brown sugar and zymophyte. The black goat manure is pulverized into powder by a pulverizer, the sophora alopecuroide is pulverizedinto 1 cm to 2 cm, and the ratio of the black goat manure, the sophora alopecuroide, the sesame seed meal, the brans, the organic fresh milk, the brown sugar and the zymophyte is 2700-3200: 80: 50: 150: 5: 1. The double-stubble planting method for sweetness enhancement of the milk irrigated watermelons and muskmelons comprises the following steps: selection of a nursery seedling plate and soil, cleaning and germination accelerating of seeds, soil preparation, transplanting, irrigation, topdressing, shaping and forking of watermelon and muskmelon vines and fruit bearing of the watermelons and the muskmelons. The problems that in an existing watermelon and muskmelon planting process, soil nutrients are damaged due to the fact that chemical fertilizers are used for a long time, and the sweetness of melons is reduced are solved.

The invention discloses an SNP molecular marker for increasing the milk yield of Holstein cattle and application of the SNP molecular marker, the SNP molecular marker is located at a mutation site of a Holstein cattle genome Leptin gene, the gene number of the Leptin gene in an NCBI database is NC037333.1, the SNP molecular marker is located at the 1761th basic group of a cDNA sequence of the Leptin gene, and the mutation basic group is A or G. When the basic group of the SNP molecular marker is A, the genotype is AA or AG, and the milk fat rate and the milk protein rate of Holstein cow milk production are high; when the basic group of the SNP molecular marker is G, the genotype is GG, the milk yield of Holstein cattle in 305 days is high, and the milk quality is not obviously reduced. The marker is applied to genetic improvement of dairy cows, and the frequency of dominant alleles can be improved generation by generation by selecting individuals carrying the dominant alleles, so that the lactation performance of the dairy cows is effectively improved, the breeding efficiency is optimized, and the competitive advantage in the field of dairy cow breeding is enhanced.

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

The invention relates to the technical field of dairy product detection, in particular to solidified yoghurt and a preparation method thereof, the preparation method comprises the following steps: 1) mixing raw milk with ingredients, homogenizing and sterilizing to obtain a base material; (2) adding a leavening agent into the base material prepared in the step (1), carrying out ultrasonic treatment, and then filling and fermenting; and (3) standing the fermented product in the step (2) to obtain the set yoghurt. The preparation process of the yogurt is simple and convenient to operate, easy to implement industrially and good in repeatability. Compared with the traditional method, the product prepared by the method has better advantages in the aspects of texture fineness, taste smoothness and flavor uniqueness, and also has high product stability.

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

The invention discloses double-milk-source fermented milk of double-peak camel milk and brown milk and a preparation method of the double-milk-source fermented milk, and the preparation method comprises the following steps: mixing raw materials: mixing the double-peak camel milk and the brown milk according to a mass ratio to obtain double-milk-source mixed milk; pretreatment: sequentially carrying out homogenization treatment and heat treatment on the double-milk-source mixed milk; strain inoculation: inoculating the pretreated double-milk-source mixed milk with a fermentation strain, wherein the fermentation strain comprises a core strain and an auxiliary strain; the core strains are lactobacillus and streptococcus thermophilus which have tolerance to antibacterial components of the camel milk, and the core strains contain strains capable of producing exopolysaccharides. Through scientific matching of lactobacillus, streptococcus thermophilus and specific auxiliary strains which have tolerance to antibacterial components of the camel milk, the inhibition effect of natural antibacterial components such as lysozyme and lactoferrin in the camel milk on conventional strains is successfully overcome.

The invention relates to an application of a bioactive peptide YPFPGPIH derived from bovine casein in the aspect of anti-inflammation or immunoregulation. The peptide can be combined with TLR2 and TLR4 to inhibit the activation of NF-kappa B and MAPK signal channels, so that the levels of inflammatory factors such as IL-1beta, TNF-alpha and NO are remarkably reduced, the expression of IL-10 is up-regulated, and inflammation balance regulation is realized; the body inflammatory response is improved, and the immune organ injury is recovered. The peptide can be used for preparing anti-inflammatory drugs, immunomodulatory functional foods and nutritional supplements, and has good safety and application prospects.

The present invention relates to nutritional compositions comprising digestible carbohydrates, lipids, proteins, 3-fucosyl lactose (3-FL) and a butyrate source, which are suitable for providing nutrition to an infant or young child suffering from or at risk of developing a food allergy, preferably cow milk protein or egg allergy, wherein the protein is or consists essentially of hydrolysed protein and / or free amino acids, and wherein the butyrate is provided in the form of dietary butyrate and / or by non-digestible saccharides selected from non-digestible polysaccharides, non-digestible oligosaccharides or mixtures thereof capable of undergoing microbial fermentation in the gastrointestinal tract to produce butyrate, and uses thereof.

The invention discloses highly-reconstituted yolk yogurt freeze-dried powder and a preparation method thereof, and belongs to the technical field of food processing. The problems that existing yoghurt powder is low in strain activity and poor in reconstitution and reconstitution stability; in order to solve the technical problems that the application of egg yolk in food is seriously limited by the heat sensitivity of egg yolk protein, the fishy smell of eggs and the like, and the like, the preparation method comprises the following steps of: adding egg yolk liquid subjected to enzymolysis into a fermentation system by utilizing the emulsifying characteristic of the egg yolk, mixing the egg yolk liquid subjected to enzymolysis with cow milk for co-fermentation, and freeze-drying to process the yoghurt powder. During the period, the influence of the factors on the strain activity, texture, water-holding capacity, flavor and the like of the yolk yoghurt freeze-dried powder is researched by adjusting the types of enzymes, enzymolysis parameters, the addition amount of an enzymolysis yolk liquid, fermentation conditions and the like, and finally the yoghurt powder with high strain activity, high reconstitution, high reconstitution stability, high nutrition, good texture and good flavor is prepared.

The invention discloses a viscosity cooperative control method and system in a cow milk and cheese mixing process, and relates to the technical field of mixing control, the method comprises the following steps: heating cow milk to a target temperature, adding cheese, starting stirring to execute shearing, and performing temperature control compensation; when the mixture enters a blending stage, establishing a viscosity target trajectory, and constructing a cost function in combination with stirring rate, heating energy consumption and disturbance amplitude constraint; and optimizing the stirring speed, the heating current and the disturbance amplitude by using a cost function, controlling the stirring process, and reducing the stirring speed, the temperature and the disturbance amplitude after final-state viscosity curing is achieved to complete mixing. According to the invention, the technical problems of unstable mixing quality and relatively high energy consumption caused by dependence on fixed control parameters and incapability of accurately controlling the product viscosity in the existing cow milk mixing technology are solved, and the technical effects of ensuring the stability of the mixing process and reducing the energy consumption through cooperative control optimization based on the cost function and accurately adjusting the control parameters are achieved.

The invention belongs to the technical field of feed biology, and particularly relates to an aflatoxin oxidase mutant as well as a coding gene and application thereof. According to the three-point combined mutant E188R-S210G-T418A provided by the invention, the enzyme activity is 177% of that of a female parent BlCotA; after water bath is carried out for 30 minutes at 80 DEG C, the enzyme activity is 68% of the initial enzyme activity, and the thermal stability is superior to that of a female parent BlCotA; after the mutant E188R-S210 G-T418A is used for treating raw milk for 1 hour, 2 hours and 4 hours, the residual quantity of the AFM1 is respectively reduced to 0.31 ng / mL, 0.12 ng / mL and 0.01 ng / mL; after corn steep liquor is treated by the mutant E188R-S210G-T418A, the degradation rates of AFB1, AFB2, AFG1 and AFG2 are respectively 93.71 percent, 93.95 percent, 96.79 percent and 97.58 percent.

The application discloses a kind of DHA algal oil capsule-containing modulated milk and its preparation method.The preparation method of modulated milk provided by the application comprises the following steps: 1) dissolving DHA algal oil and hydroxylated polycaprolactone at both ends in ethanol;2) quickly injecting the mixed solution obtained in step 1) into water to obtain DHA algal oil capsule mixture A;3) drying the mixture A to obtain DHA algal oil capsules;4) mixing the DHA algal oil capsules with water to obtain mixture B;5) mixing the mixture B with raw cow milk to obtain mixture C;6) homogenizing;7) UHT ultra-high temperature instantaneous sterilization;8) cooling to room temperature and then aseptically filling.The application solves the problem of instability of DHA algal oil in modulated milk by encapsulating DHA algal oil with hydroxylated polycaprolactone at both ends, so that DHA algal oil maintains good flavor in the product, is not oxidized, reduces the generation of fishy smell, and makes the product system more stable.

The invention relates to a cerebroprotein peptide and casein hydrolysate composition and application thereof in improving sleep and memory, and belongs to the technical field of biological protein peptides. According to the preparation method disclosed by the invention, Maillard modification of the casein enzymolysis primary product is realized by screening the enzymolysis protease of the bovine milk casein and screening the carbonyl compound which is subjected to Maillard reaction with the casein enzymolysis primary product, so that the reducing power, the metal ion chelating capacity and the antioxidant capacity of the casein hydrolysate are effectively improved; furthermore, free radicals in the body are removed, oxidative stress reaction is relieved, and a good foundation is laid for improving sleep quality. The brain protein peptide and the casein hydrolysate are compounded, so that the sleep latency can be effectively shortened, the sleep rate can be increased, the sleep can be effectively improved, the content of dopamine and noradrenaline in hypothalamus can be reduced, the content of 5-hydroxytryptamine and the content of aminobutanoin can be increased, and the brain protein peptide composition has good effects of relieving and treating sleep disorders and improving memory.

The application relates to the field of food, in particular to zero-cane normal-temperature yoghourt and a preparation method thereof. The zero-cane normal-temperature yoghourt comprises the following raw materials in parts by weight: raw cow milk or concentrated milk 80-90 parts, protein powder 0.4-3 parts, cheese 0.3-2 parts, sweetening agent 0.01-15 parts, stabilizer 0.1-5 parts and bacterial strain 50-200 U, the bacterial strain is composed of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus and lactobacillus bifidus, wherein the sum of lactobacillus bulgaricus and streptococcus thermophilus: the sum of lactobacillus acidophilus and lactobacillus bifidus = 9:1-8:2. The application adopts raw cow milk or concentrated milk, protein powder and cheese to form a basic system in a specific proportion, and is fermented by specific bacterial strains, so that the zero-cane yoghourt can reach a fermentation end point within 8 hours, and the product has a good taste.

The present application relates to the technical field of fermented milk, and particularly relates to a normal-temperature zero-sucrose yoghurt and a preparation method thereof.The preparation method of the normal-temperature zero-sucrose yoghurt provided by the present application comprises the following steps: preparing raw cow milk, and adding stabilizers, sweeteners, inulin or xylo-oligosaccharides, whey proteins and honeysuckle extract liquid, and then performing fermentation by using streptococcus thermophilus, lactobacillus bulgaricus and probiotics as fermentation strains.The normal-temperature yoghurt provided by the present application can ensure product flavor and shelf life stability and achieve the effect of weight loss through the synergistic effect of various raw materials.It is verified through animal experiments that the normal-temperature zero-sucrose yoghurt prepared by the present application has the effects of regulating rat weight, body fat rate and weight-related genes during the shelf life.

The invention relates to a method for detecting early embryo death of cattle and sheep, which is characterized by comprising the following steps of: 1) determining the detection time of early embryo death: when oestrus behavior characteristics of cows and ewes are observed by a pedometer or naked eyes, determining the time as the detection time; 2) detecting early embryo death: taking 5-10ml of cow and ewe blood, standing for 1-2 hours in a shade place, separating serum, respectively inserting bovine trophoderm protein-1 detection test paper and sheep trophoderm protein-1 detection test paper into the cow and ewe serum for 5-10 minutes, observing the detection test paper 15-18 minutes after the detection test paper is taken out, and when the detection test paper develops color, detecting the early embryo death; the cows or ewes are successfully fertilized and form early embryos, but still have estrus behavior characteristics, and the embryos are proved to be dead. Whether embryos die or not can be detected in time, the problems that the feeding cost is increased in the non-pregnant period, the number of fertilization opportunities caused by blind mating is small, and wombs of cattle and sheep are injured are solved, and by reasonably waiting for mating, the breeding efficiency is greatly improved, the yield of milk and goat milk is increased, and the income of a feeding farm is increased.

The invention relates to the technical field of food identification, in particular to a method for identifying sheep milk and milk based on metabonomics, and aims to solve the industrial pain point that cheap milk is doped into current high-end sheep milk products and is difficult to detect through conventional physicochemical indexes, and the problems that existing protein, DNA and other identification methods are insufficient in sensitivity, complex in operation and the like. According to the invention, a non-targeted metabonomics analysis strategy is innovatively adopted. The saliency difference metabolites between the sheep milk and the milk are systematically screened from the omics level, and rapid, high-sensitivity and high-specificity identification on the authenticity of the sheep milk and whether the sheep milk is mixed with the milk is realized. According to the invention, a key technical basis and a material core are provided for developing corresponding detection products and market supervision methods.

The invention relates to a saccharomyces cerevisiae INM3209 capable of increasing the content of sphingosine in raw milk and application of the saccharomyces cerevisiae INM3209, the strain is saccharomyces cerevisiae, the preservation number is GDMCC NO: 67446, the preservation date is December 19, 2025, the preservation unit is Guangdong Microbial Culture Collection Center, and the preservation address is the 5th floor, No.59 building, No.100 Courtyard, Xianlie Middle Road, Guangzhou. The method has the advantages that the saccharomyces cerevisiae is fermented, so that the content of phytosphingosine in fermentation liquor can be effectively increased; the leavening agent prepared from the saccharomyces cerevisiae is added into feed and used for feeding dairy cows, has no safety risk on the health of the dairy cows, and can improve the concentration of phytosphingosine in cow milk and enhance the additional functional characteristics of the cow milk.

The utility model discloses a pneumatic type milk powder mixing device for producing cow milk tea flavor powder, and relates to the technical field of pneumatic type mixing devices, the pneumatic type milk powder mixing device comprises a mixing box body, the upper surface of the mixing box body is fixedly communicated with a feeding pipe, a screening assembly is arranged in the mixing box body, the screening assembly comprises a screening bin and a first motor, and the first motor is arranged in the screening bin. The screening bin is arranged in the mixing box body and is in sliding connection with the inner top wall of the mixing box body, the first motor is installed on the outer surface of the mixing box body, a second motor is installed on the bottom surface of the mixing box body, and the output end of the second motor is fixedly connected with a stirring roller. Through cooperation of the mixing box body, the feeding pipe and the screening assembly, a first motor is started to drive a cam to rotate, the cam impacts a fixing block, and therefore a screening bin vibrates, the effect of screening raw materials of cow milk tea flavor powder is achieved, and the situation that the raw materials are caked to affect the mixing effect is avoided.

The invention discloses a lemon-flavor gas-containing milk beverage and a preparation method thereof, and belongs to the technical field of beverages, every 1000 mL of the lemon-flavor gas-containing milk beverage contains 30-50 g of a milk base, 50-70 g of white granulated sugar, 65-85 g of high fructose corn syrup, 5-7 g of a stabilizer, 3.8-5 g of an acidity regulator, 2-4 g of essence and perfume, 0.02-0.05 g of a defoaming agent and the balance of purified water, the aeration volume is 1.5-2.5 volume times, the protein content is 1.0-1.1%, and the balance is purified water. The lemon-flavored gas-containing milk beverage can ensure the shelf life stability and good taste of the product under the condition that no preservative is added; the gas-containing beverage and cow milk raw materials are combined, the requirement of long-time continuous production can be met through special formula compatibility and stable system construction, and meanwhile, the normal taste and stable quality of the product within the shelf life can be realized.

The invention discloses a quercetin nano-vesicle complex as well as a preparation method and application thereof. The preparation method of the nano-vesicles comprises the following steps: separating and purifying extracellular vesicle-like nano-particles from cow milk by combining differential centrifugation with an EDTA precipitation method; quercetin is efficiently loaded in a vesicle nanostructure by adopting an ultrasonic-assisted co-incubation technology, and a drug loading system is characterized through particle size analysis, Zeta potential determination and a transmission electron microscope. The natural lipid bilayer structure of the milk-derived extracellular vesicles is creatively utilized, the constructed quercetin nano-vesicle complex shows excellent stability in simulated gastrointestinal fluid, and the average encapsulation efficiency can reach 60%. In-vitro and in-vivo experiments prove that the nano vesicles can efficiently remove senescent cells. The invention has a wide clinical application prospect in the field of anti-aging and inflammation-related disease 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.

The invention relates to smearing type cream cheese as well as a preparation method and application thereof. The preparation method of the smearing type cream cheese comprises the following steps: (1) inoculating a complex microbial inoculant into cow milk, performing fermentation treatment to obtain a curd block, performing demulsification on the curd block, and performing centrifugal whey removal treatment; and (2) backfilling single cream in the curd blocks subjected to centrifugal whey discharge treatment, mixing with a thickening agent, stirring, emulsifying, and homogenizing to obtain the smearing type cream cheese. The smearing type cream cheese is fine and smooth in texture, moderate in hardness and easy to smear, has unique and rich fermentation flavor and fresh fragrance, effectively solves the problem that traditional cream cheese is single in flavor, has good flavor layering sense, can be matched with bakery foods such as shellfish and toast, and has good integration with smeared objects in flavor.

The invention discloses a production method of low-fat custard sauce. The production method comprises the following steps: step S01, raw material pretreatment: preheating skimmed milk, and adding a compound emulsifier to form a milk solution; mixing the modified cassava starch, resistant dextrin and konjac glucomannan, adding purified water, and stirring to prepare starch colloid emulsion; step S02, mixing and gelatinizing: sequentially adding low-fat yolk powder and corn oligopeptide powder into the cow milk solution, stirring and dissolving, slowly injecting starch colloid milk, and carrying out heat preservation and gelatinization; s03, seasoning and homogenizing: adding compound sugar, citric acid, edible salt and vanillin, stirring and dissolving, and homogenizing at high pressure; s04, sterilizing and cooling: quickly cooling after sterilizing; and step S05, filling: filling into a packaging bag, and sealing and storing. Through synergistic thickening of the composite colloid and the modified starch, flavor enhancement of the functional peptides and optimized emulsification and homogenization processes, fat and calorie are remarkably reduced, and meanwhile, the taste and stability of the product are guaranteed.

The utility model belongs to the technical field of dairy product hot processing treatment, and discloses a cow milk sterilization nozzle and a sterilization tank, the cow milk sterilization nozzle comprises a main body part and a steam part which are both arranged at the top of the sterilization tank, the main body part is provided with a cow milk conveying pipe, a cooling water conveying pipe and a through pipe, the cow milk conveying pipe can convey cow milk into the main body part; the cooling water conveying pipe can convey cooling water into the main body part, the cooling water can form cooling jackets on the inner side and the outer side of cow milk, so that the temperature rise of the cow milk in the flow channel is not too high, the through pipe can convey steam into the steam part from the inner side of the cow milk, and the steam part is located below the main body part and can convey the steam to the outer side of the cow milk. Cow milk can fully contact with steam in the through pipe and the steam part and then enter the inner cavity of the sterilization tank. According to the utility model, a scaling layer formed at the gap of the nozzle of the sterilization machine can be eliminated or delayed, the protein denaturation degree of cow milk is reduced, the product quality is improved, and the processing duration of continuous production is ensured.

The invention belongs to the technical field of foods, and particularly relates to a high-biological-activity muscle-building formula food for middle-aged and elderly people and a preparation method thereof. According to the high-biological-activity muscle-building formula food for the middle-aged and elderly people, the prepared mulberry leaf extract is added, the raw material raw milk is subjected to multi-stage membrane filtration to enrich beta-lactoglobulin, other auxiliary materials are adopted, muscle attenuation can be delayed, blood sugar can be remarkably reduced, sufficient nutrition support can be provided for the middle-aged and elderly people, and the high-biological-activity muscle-building formula food is suitable for the middle-aged and elderly people. The content of beta-lactoglobulin in the formula is not less than 3%, so that muscle health can be effectively improved, the immune barrier is improved, and functional decline is delayed.

A method for predicting dairy cow milk production is disclosed, relating to the field of milk production prediction technology. This invention aims to address the problem of low prediction accuracy in existing dairy cow milk production prediction methods. The invention includes: acquiring a dataset of milk production characteristics of dairy cows to be predicted; preprocessing the milk production characteristic data to obtain a preprocessed dataset of milk production characteristics; inputting the preprocessed dataset of milk production characteristics into a trained coarse milk production prediction model to obtain a coarse predicted milk production; and inputting the preprocessed dataset of milk production characteristics and the coarse predicted milk production into a trained fine milk production prediction model to obtain the final predicted milk production. This invention is used for predicting dairy cow milk production.

The invention relates to the technical field of dairy product processing, and discloses a method for improving the stability of ultrahigh-temperature sterilized goat milk. Gradient decalcification regulation and control are performed on a sheep milk casein system by adopting an ultra-high-speed centrifugal dilution method, and a sheep milk casein calcium stabilizing environment adaptive to ultra-high-temperature sterilization is constructed in combination with calcium ion back-adding verification. Experiments show that the particle size of the decalcified sheep milk casein micelle is reduced, the absolute value of Zeta potential is remarkably increased, and the thermal coagulation time is greatly prolonged. When the decalcification rate of the goat milk casein reaches 76%, the thermal coagulation time of the goat milk casein is prolonged to 180 minutes or more when the goat milk casein is heated at 95 DEG C, no precipitate is generated, and the thermal stability of the goat milk casein is superior to that of untreated goat milk and bovine milk casein. The technical problems that the goat milk is easy to aggregate and precipitate and poor in thermal stability under the ultrahigh-temperature sterilization condition are solved, the process is simple and convenient, no exogenous additive exists, the stability of the product can be remarkably improved, the shelf life of the product can be remarkably prolonged, and reliable theoretical basis and technical support are provided for development of high-quality normal-temperature liquid goat milk products.

The invention belongs to the technical field of food science, and particularly relates to a combined fresh-keeping method for improving the quality of raw milk and application of the combined fresh-keeping method. The total number of bacterial colonies, coliforms and psychrophilic bacteria are reduced through the high-density carbon dioxide and 75 MPa dynamic high-pressure microjet treatment; furthermore, near-freezing-point storage is more beneficial to slowing down the growth of microorganisms in the raw goat milk and the raw camel milk, the synergistic treatment effect of the two technologies is superior to that of the single technology, and the effect on the raw goat milk and the raw camel milk is superior to that of the raw cow milk. The combined technology can effectively inhibit the growth of putrefying bacteria and delay the spoilage of the raw milk, can maintain the protein structure to the maximum extent, and has a remarkable industrial application prospect.

The application belongs to the technical field of protein processing, and particularly relates to a processing technology of whey protein, which comprises the following steps: subjecting cow milk to homogenization treatment; adding a foaming substance into the homogenized liquid, wherein the foaming substance is bicarbonate and citric acid, and the addition amount of the foaming substance is 3-7% of the mass of fresh cow milk; collecting the supernatant of the cow milk under the condition of high-speed centrifugation at room temperature; and separating and removing casein in the supernatant of the cow milk to obtain whey protein liquid of the cow milk. In the application, the addition of the foaming substance can change the structure of casein colloidal particles, so that casein is separated in large quantities, the purity of the whey protein is improved, a complicated purification step is not needed, the purification cost of the whey protein is reduced, and resources are saved.