86 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 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 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 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 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 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 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 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 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 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.

The invention discloses a postbiotic with a sleep promoting effect as well as a preparation method and application of the postbiotic, and provides a scheme for efficiently preparing the postbiotic for improving sleep at low cost. The preparation method of the fermentation culture medium comprises the following steps: mixing milk protein with a solvent to obtain milk protein liquid, and sequentially adding pepsase and mixed enzyme for enzymolysis to obtain zymolyte; the mixed enzyme is selected from at least one of trypsin or alkaline protease; the milk protein is selected from milk protein or casein or whey protein. According to the fermentation medium and the method for preparing the metagen by using the fermentation medium, the gamma-aminobutyric acid precursor substance sodium glutamate or glutamic acid does not need to be additionally added into the fermentation agent, and the prepared metagen has a good sleep improving effect and can be used for industrial production.

The utility model relates to the technical field of cow milk detectors, and discloses a portable fresh cow milk rapid detector which comprises a detector body, a water inlet pipe and a discharge pipe which are communicated with the detector body, a bottom plate fixedly connected to the bottom of the detector body, and a rotating shaft rotationally penetrating through the bottom plate, the surface of the rotating shaft is fixedly sleeved with a first shielding frame, and the surface of the first shielding frame is fixedly connected with an organ cover. When the cow milk detector is used, the detector body can be covered, a worker can carry the detector through an auxiliary mechanism, in addition, when the detector is used, fresh cow milk discharged after detection and sewage can be collected, so that normal proceeding of subsequent detection operation can be facilitated, and the problem that part of existing cow milk detectors are inconvenient to move when moving is solved. The problems that a cow milk detector needs to be carried by two hands of a worker, the process is inconvenient, and in the carrying process, the cow milk detector is directly exposed to the outside, and the safety is poor are solved.

The invention discloses lactose-free brown flavored fermented milk and a preparation method thereof. The zero-lactose brown flavored fermented milk comprises a leavening agent and a fermented milk base material, wherein the fermented milk base material comprises the following raw materials in parts by weight: 800-950 parts of raw milk, 0.4-0.6 part of lactase, 15-30 parts of glucose, 20-45 parts of sweet substances, 1-10 parts of a stabilizer and 1-10 parts of lactoprotein. The lactose in the raw milk is subjected to enzymolysis, browning and fermentation to obtain the lactose-free brown flavored fermented milk which is zero in lactose content, uniform in color and luster, light brown to brown and empyreumatique in flavor, so that a high-added-value dairy product with unique sensory experience and health is provided for the market; good industrialization prospects and market competitiveness are realized.

The invention belongs to the technical field of dairy products, and particularly relates to high-water-retention solidified yogurt as well as a preparation method and application thereof. The preparation raw materials of the set yogurt with high water-retaining property comprise raw milk, a cheese product, concentrated whey protein powder, yolk powder and a leavening agent. The leavening agent comprises lactobacillus delbrueckii subsp. Bulgaricus, streptococcus salivarius subsp. Thermophilus, bifidobacterium animalis subsp. Lactis and lactobacillus acidophilus. The cheese product, the concentrated whey protein powder and the yolk powder are taken as core functional raw materials and form a synergistic effect, so that the yoghourt has good water-retaining property, sensory evaluation and storage stability. Meanwhile, by compounding the four strains, the water-retaining property, the storage stability, the taste, the tissue state and the like of the yoghourt can be improved.

The application provides a golden orange and lemon Maillard reactant essence, a preparation method and application thereof, and belongs to the technical field of essence. Egg white albumin and lysozyme in egg white are separated, mixed with butter of cow milk, subjected to enzymolysis and fermentation to obtain a desensitization fermentation hydrolysate; golden orange and lemon slices are subjected to steaming and boiling, enzymolysis and fermentation to obtain a golden orange and lemon enzyme-assisted fermentation product, which is mixed with the desensitization fermentation hydrolysate and an additive and heated to perform Maillard reaction to obtain a Maillard reactant essence, which is embedded to obtain the golden orange and lemon Maillard reactant essence. The essence has fruit aroma, milk aroma and meat aroma, has rich, realistic and mellow fragrance, maximally retains the nutritional value, is green, healthy, nutritious and safe, has unique flavor, improves appearance, color and other adverse factors, prolongs the shelf life of the essence, improves the storage stability of the essence, and has a wide application prospect.

The invention relates to the technical field of lactose hydrolysis, in particular to a zero-lactose bovine colostrum lactase enzymolysis method suitable for lactose intolerant people. A zero-lactose bovine coloctrum lactase enzymolysis method suitable for lactose intolerant people comprises the following steps: adding lactase into cow milk, and carrying out hydrolysis reaction on lactose in bovine coloctrum to enable the hydrolysis rate of the lactose in the bovine coloctrum to be 100%, so as to obtain a zero-lactose emulsion; in the hydrolysis reaction process, the reaction temperature is 45-50 DEG C; the reaction time is 0.5 to 5 hours; the invention discloses a zero-lactose bovine colostrum lactase enzymolysis method suitable for lactose intolerant people, which improves the lactose hydrolysis efficiency by optimizing the lactase addition amount and reaction conditions without high-temperature heating, so that the lactose hydrolysis rate in the lactose hydrolysis process can reach 100% within a short time, and the lactose hydrolysis rate can reach 100% within a short period of time. Meanwhile, active ingredients in the bovine coloctrum are reserved to the maximum extent, and the hydrolyzed cow milk initially meets the market requirements of lactose-free dairy products.

The utility model relates to the technical field of milk production, in particular to an intelligent monitoring system for a cow milking machine, which comprises a frame main body and a remote console, a milk analyzer main body is fixedly connected to the front side of the top of the frame main body, and a signal transmission antenna is fixedly mounted on the right side of the top of the frame main body; a PC host is fixedly connected to the left side of the front face of the frame body, a mounting plate is fixedly connected to the front side of the frame body, and a conveying pump is fixedly connected to the front side of the mounting plate. The milk analyzer can be used for monitoring the quality of milk produced by a dairy cow, during use, the delivery pump delivers the milk into the monitoring kettle, so that the milk analyzer main body can detect the quality of the milk to prevent the quality of the produced milk from not meeting the standard, and during use, the equipment can also deliver disinfectant into the washing and spraying frame through the water pump, so that the quality of the milk can be detected. And the dairy cow can be disinfected, so that the labor capacity of workers is reduced.

The invention relates to the field of dairy product processing, in particular to a room-shaped box yoghourt beverage capable of being stored at normal temperature and a preparation method thereof. The preparation method comprises the following steps: (1) mixing reconstituted milk and raw milk, sterilizing, cooling, inoculating a leavening agent for fermentation, demulsifying and cooling to obtain a yoghourt base material; (2) performing dry mixing on white granulated sugar, a high-power sweetener and a stabilizer, adding the mixture into hot water, performing high-shear dispersion, and cooling to obtain a mixed solution; (3) mixing the yoghurt base material with the mixed solution, homogenizing and sterilizing; and (4) carrying out hot filling on the sterilized feed liquid into a house-shaped box, immediately inverting the package, sterilizing, and cooling. Through cooperation of hot filling and sterilization after inversion, on the premise of not depending on sterile packaging and production line transformation, the problem of microorganism control in a non-sterile house type box filling environment is effectively solved, the product reaches a commercial sterile state, normal-temperature stable storage as long as 6 months is achieved, and meanwhile good flavor and texture are kept.

The utility model relates to the field of mechanical design, and discloses a cow milking machine testing device which comprises a fixing plate, a horizontal beam, a vertical beam, a supporting frame, a container, a simulation nipple with a hole and a connecting piece, the horizontal beam is connected with a right-angle piece of the vertical beam, and the horizontal beam can move up and down along the vertical beam; the vertical beam is in bolted connection with the fixing plate, and the vertical beam can move up and down along the fixing plate; the supporting frame is in bolted connection with the horizontal beam, and the supporting frame can horizontally move along the horizontal beam; the containers can be placed on the four vacancies of the container rack and are fixed through the gravity of the containers and the container clamping edges. The container can store liquid, the lower end of the container is connected with the pressing sleeve through threads, and the container is used for fixing the simulated nipple with the hole, so that the horizontal position and the vertical position of the container can be adjusted, and the four simulated dairy cow milk areas capable of storing test liquid and the simulated dairy cow nipples with the hole are used for cup sleeving and milking tests of a cow milking machine.

The invention relates to the technical field of dairy product processing, in particular to low-yoghurt oil cheese with a zero-discharge whey process as well as a preparation method and a raw material composition of the low-yoghurt oil cheese. The cream cheese is prepared from single cream, raw milk, milk protein powder, a stabilizer, a preservative, table salt, a leavening agent and chymosin as raw materials through the process steps of hydration, mixing, sterile homogenization, sterilization, cooling fermentation, curdling, demulsification and filling through the synergistic effect of a specific proportion. By optimizing a raw material system, discharge of whey in the production process is fundamentally avoided, and environment-friendly production is realized; through cooperation of chymosin-assisted curding and low-acid fermentation termination technologies and combination of homogenization pressure parameter control, the problems of difficulty in acidity control, instable texture and easiness in generation of post-acidity and granular sensation in a traditional process are effectively solved, the obtained product is smooth and fine in texture, rich in flavor and soft in sourness, meanwhile, the process is simplified, and the production cost is reduced.

This invention discloses a method for feeding dairy cows to reduce somatic cell counts in raw milk, comprising: (1) preparing a forage additive daily; (2) mixing the forage additive with the afternoon basal diet to form a mixed diet; feeding dairy cows three times a day, in the morning, at noon and in the evening, with a high-energy, low-protein morning basal diet in the morning, the afternoon basal diet at noon, and the mixed diet in the evening; for dairy cows with unqualified somatic cell counts, increasing the proportion of the forage additive in the mixed diet and adding a compound extract; (3) preparing low-temperature plasma-activated water, applying the plasma-activated water to the udder of dairy cows with high somatic cell counts in raw milk after milking, keeping it moist for a certain period of time, and then wiping it clean. The feeding and management method described in this invention can significantly reduce the somatic cell count in raw milk and improve the quality of dairy products.

The invention provides a dairy cow net value multi-dimensional data modeling analysis method and system, and relates to the technical field of data processing, and the method comprises the steps: 1, obtaining the time sequence data of a dairy cow individual identifier, a foraging event, a lactation behavior and a lying posture through the collection points of a dairy cow foraging channel entrance, a milking parlor exit and the center of a lying area, and obtaining the time sequence data of the dairy cow individual identifier, the foraging event, the lactation behavior and the lying posture; and forming a dairy cow behavior production original data set. According to the method, through full-dimensional processing and three-dimensional feature space modeling analysis of dairy cow production behavior time series data, accurate partition of a dairy cow production mode and prediction of individual milk production efficiency and health level are realized, and production parameter adjustment requirements are quantified based on a net value compensation coefficient; data support is provided for formulating targeted differentiated feeding, environment and health management measures for the pasture, the fine management level of the pasture is effectively improved, the milk production efficiency of the dairy cow is optimized, and the health state of the dairy cow is guaranteed.