234 results about "Cow milking" patented technology

The invention discloses a method for enriching whey protein main monomers from cow milk. According to the method, whey protein subjected to membrane separation is taken as a raw material, interaction between main monomers of the whey protein and other milk proteins is weakened by adopting a pH conversion technology and an ultrasonic technology, mineral substances, lactose, bovine serum albumin and residual casein are removed through ion exchange chromatography, the main monomers of the whey protein are enriched, and the high-purity whey protein is obtained. And drying the alpha-lactalbumin and the beta-lactoglobulin to obtain a milk protein product rich in two main monomers of the whey protein, and the total content of the two monomers is up to 85% or above. According to the technology, cow milk serves as a raw material, efficient enrichment of two main monomers of whey protein can be achieved only through membrane separation, pH conversion, ultrasonic assistance and ion exchange chromatography, only pH needs to be adjusted in the separation process, other chemical reagents are not added, and the process is environmentally friendly, simple, easy to implement and suitable for large-scale processing; the prepared milk protein base material rich in the whey protein main monomer can be used as a main material and a base material of infant food, and is high in nutritional value and wide in application prospect.

The invention discloses a feed additive, feed, a feeding method and a selenium-enriched cow milk obtaining method. The feed additive comprises a core material and a coating film, the core material comprises a carrier and organic selenium, and the coating at least comprises a material which is stable in a rumen environment and has a swelling effect in a small intestine; the selenium content in the feed additive is 0.6 to 1.5 g / kg. According to the invention, cow milk with higher selenium content can be obtained under the condition that a smaller amount of organic selenium is added, the selenium content in the cow milk can be increased to 9ug / 100g or above, and the absorption and utilization rate of the organic selenium is remarkably increased.

The invention provides milky tea base milk and a preparation method thereof and fruity milky tea, the milky tea base milk comprises, by weight, 30-80 parts of a cow milk raw material, 0.1-3 parts of an emulsifier, 0.01-3 parts of a stabilizer, 0.2-3 parts of buffer salt and the balance of water, the cow milk raw material comprises raw cow milk or a mixed emulsion of raw cow milk and grease, and the emulsifier is an emulsifier. The emulsifier is selected from one or more of sodium stearoyl lactylate, diacetyl tartaric acid ester of mono (di) glycerides, fatty acid ester of mono (di) glycerides, polyoxyethylene (20) sorbitan monostearate and polyglycerol fatty acid ester, and the emulsifier further comprises sodium caseinate. The milk tea base milk starts from a milk product, free matching of the milk product and different acidic fruits is realized by constructing a stable system of the acidic milk beverage, the problem of flocculation and denaturation caused by matching of neutral milk and different acidic fruits is practically solved, and the obtained fruit tea is mellow in taste and has good flavor and quality, and the product is easy in raw material obtaining and low in cost. The process is simple and convenient and has the advantage of large-scale production.

The invention discloses a baked pudding which comprises the following components in parts by weight: 600-650 parts of cow milk, 60-80 parts of yolk, 200-250 parts of single cream, 4-6 parts of whey protein powder and 10-15 parts of milk protein concentrate. Under the condition that colloid additives (such as carrageenan, gelatin and the like) are not added, the whey protein powder and the milk protein concentrate are compounded into the pudding components, so that the prepared baked pudding not only has excellent congelation strength (the congelation strength reaches 35-40g), but also has a stable product system within the shelf life (within 21 days), and is suitable for industrial production. And the phenomena of water separation and product breakage are avoided.

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 present invention includes compositions, including epitope megapools, and methods for detecting the presence of cow milk allergen(s), specifically T cell epitopes for T cells responsive to one or more cow milk peptides or proteins comprising, consisting of, or consisting essentially of: one or more peptides or proteins selected from any one of those sequences set forth in Tables 1, 2, and 3 (SEQ ID NOS: 1 to 1081), or a subsequence, portion, homologue, variant or derivative thereof; a fusion protein comprising one or more amino acid sequences selected from any one of those sequences set forth in Tables 1, 2, and 3 (SEQ ID NOS: 1 to 1081). The invention further provides vaccines, diagnostics, therapies, and kits, comprising such protein(s) or peptide(s).

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 provides a milk source Kluyveromyces marxianus and application of the milk source Kluyveromyces marxianus in preparation of milk residues, the Kluyveromyces marxianus is preserved in the China Center for Type Culture Collection, and the preservation number is CCTCC (China Center for Type Culture Collection) NO: M20221259. Compared with other saccharomycetes, the kluyveromyces marxianus SY11 can more effectively decompose protein in cow milk to generate amino acid, generate a proper amount of alcohol and carbon dioxide, promote cow milk solidification and whey removal and form a uniform porous structure in the preparation of the milk residues, and compared with commercially available milk residues, the prepared milk residues are milky white in color and free of toxic and side effects. The taste and the texture are better.

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 discloses ketone-flavor type lactobacillus paracasei and application thereof in preparation of fermented dairy products. The ketoaroma type lactobacillus paracasei is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number is CCTCC NO: M20242380. Tests prove that the lactobacillus paracasei has good diacetyl production capacity and acetoin production capacity in the fermentation process of cow milk, and the diacetyl production capacity and the acetoin production capacity respectively reach 3.6 mg / kg and 2.9 mg / kg. Diacetyl and acetoin are two important ketone compounds in the fermented milk, and endow the fermented milk with strong milk flavor. The invention also provides a leavening agent which contains the casei paracasei. The invention also provides an application of the ketone-flavor type caseobacterium casei in fermented milk. The results of flavor detection and sensory evaluation on the fermented milk containing the ketone-flavor type lactobacillus paracasei TGK show that the ketone-flavor type lactobacillus paracasei TGK disclosed by the invention is relatively good in ketone compound production capacity in the fermented milk and relatively high in sensory score, the flavor compound types of the fermented milk are increased, and the aroma quality of the fermented milk is improved.

The utility model discloses an anti-kicking device for milking cows, comprising a main body; wherein a universal wheel with a brake is arranged at the bottom of the main body, and the top of the main body is a seating surface for an operator; a retractable anti-kicking component is arranged at one side of the main body; during milking operation, the anti-kicking component is unfolded to limit the hind legs of the cow; during non-milking operation, the anti-kicking component is retracted and accommodated inside the main body.

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 invention provides a method and a system for recording, judging and correcting daily milk yield abnormal data of dairy cows and application of the method and the system in breeding, and relates to the technical field of dairy cow milk yield evaluation. Comprising the following steps: acquiring milk cow lactation historical data, including a measured daily lactation day number and a measured daily milk yield corresponding to the measured daily lactation day number; constructing a multiple linear regression model between the milk yield of the measurement day and the number of lactation days of the measurement day, determining the coefficient of the multiple linear regression model, and predicting the milk yield of the first measurement day and the milk yield of the second and subsequent measurement days; and comparing the predicted milk yield of the first measurement day and the milk yield of the second and subsequent measurement days with the milk yield data of the original measurement day, judging abnormal data in the milk yield data of the original measurement day, and correcting the abnormal data. According to the invention, the correction of the abnormal daily milk yield is realized.

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 invention belongs to the technical field of biology, and discloses a molecular marker for detecting the character of fatty acid in cow milk and an identification method. The molecular marker SNP provided by the invention is g.16772853G / T, and is related to the contents of fatty acids C14: 0, C14: 1, C16: 1, C17: 0 and C18: 0 of cow milk. By utilizing the SNP provided by the invention, early screening can be realized in the dairy cow breeding process, the breeding cost can be reduced, and the fatty acid content of milk can be effectively increased or reduced according to production requirements. The method is high in detection accuracy and low in cost, and has an important application prospect in dairy cow breeding.

The invention discloses a preparation method of a high-gel low-foaming compound liquid egg product. The preparation method comprises the following steps: selecting and cleaning eggs, beating and separating the eggs, adding egg white and yolk in proportion, adding mixed spices, adding sodium chloride and sodium bicarbonate, stirring and filtering, adding cow milk, and pasteurizing to obtain a finished product. The egg white liquid and the egg yolk liquid are compounded according to the proportion different from that of whole egg liquid, the gel property of the product is improved by adding sodium chloride and sodium bicarbonate, meanwhile, the foamability is reduced, then the flavor and taste of the product are further improved by adding cow milk and spices, the nutrition of the product is improved, and the product can be eaten after being directly cooked by consumers. The preparation process is simple, the prepared liquid egg system is stable, and the finished product is appropriate in flavor, smooth in taste and full in elasticity.

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 invention discloses an artificial bait additive for improving intestinal flora of yellow fin tuna, which comprises 15-30% of fish meal, 15-30% of soybean meal, 5-10% of wheat starch, 2-5% of fish oil, 1-3% of rapeseed oil, 5-10% of mulberry leaf powder, 5-15% of fly maggot powder, 1-5% of microalgae, 0.1-0.5% of bile acid, 1-3% of pine needle meal, 5-15% of brown rice and 1-5% of cow milk casein. The Chinese herbal medicine active components comprise 0.01%-0.1% of an acanthopanax senticosus extract, 0.05%-0.5% of ophiopogon japonicus polysaccharide, 1%-5% of bitter gourd dry powder, 0.01%-0.1% of a platycodin extract and 1%-5% of a fresh peach leaf fermentation product; the probiotic complexing agent comprises the following components in percentage by weight: 0.01%-0.5% of bacillus subtilis fermentation liquor, 0.01%-0.2% of lactobacillus acidophilus freeze-dried powder and 0.01%-0.3% of bacillus licheniformis fermentation liquor, and the auxiliary components comprise 1%-5% of a brewer's grain fermentation substrate, 0.1%-0.5% of a fish oil emulsifier and 0.1%-1% of fructo-oligosaccharide. According to the present invention, the growth performance of the yellow-fin tuna can be comprehensively promoted, the immunity is enhanced, the intestinal health of the yellow-fin tuna is optimized, and the feed conversion rate can be increased.

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.

According to the making method, sticky rice flour, wheat starch, water chestnut flour, white sugar and water are adopted as main raw materials, Jinlian cow milk flakes made through a traditional manual making technology are blended through an accurate proportion and a unique making technology, and the bowl cake with unique flavor and nutritional value is made. The making method comprises the steps of powder syrup preparation, sweet water preparation, mixing and stirring, steaming, decoration, cooling and the like, through big fire steaming and residual heat braising, it is ensured that a cake body is soft and well-done, Jinlian cow milk flakes are rapidly softened and absorbed into the cake body, and the rich cow milk flavor is added. According to the invention, the variety of the bowl cake is enriched, the inheritance and development of the traditional making technology of Jinlian cow milk are promoted, the requirements of consumers on healthy, delicious and novel foods are met, and the bowl cake has wide market prospect and culture inheritance value.