3 results about "Goat's milk" patented technology

This utility model relates to the food industry, specifically the production of baby food. The proposed method for producing a dairy-based product for baby food is based on the use of three types of milk—cow's, goat's, and mare's—and a plant-based component in the form of pumpkin puree. The method includes preparing a milk mixture (cow:goat:mare's milk) in a ratio of 50:25:25, pasteurizing at a temperature of 60-70°C for 20 minutes, preparing pumpkin puree by steam treatment at a temperature of 95-98°C for 10-12 minutes, followed by grinding to a puree state, mixing the milk base with a plant component in a ratio of 15 wt.% milk part and 85 wt.% plant part. The mixture is evaporated in a water bath at 70°C until the desired dry matter content is achieved, then mixed until smooth and cooled to 4 ± 2°C. This method produces a product with a soft, puree-like consistency, a creamy orange color, a pleasant milky-pumpkin flavor, and a stable structure without whey separation.

1. Name of the product in this design: Packaging Bottle (Kangxue Children's Goat Milk Moisturizing Lotion). 2. Purpose of this design: for use as a bottle for packaging cosmetics. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key features: the front view.

The utility model discloses a chocolate bar formulation incorporating spray-dried goat’s milk as a dairy component to enhance nutritional value, flavor, and digestibility. The chocolate bar comprises 25% (w / w) white sugar, 25% (w / w) cocoa liquor, 17.5% (w / w) spray-dried goat’s milk, 17.5% (w / w) commercial powdered milk, 14% (w / w) cocoa butter, and 1% (w / w) soy lecithin. The resulting chocolate bar exhibits physicochemical properties such as hardness ranging from 72.57 to 141.73 Newton, melting point between 31.77 to 34.63°C, pH of 5.73 to 5.88, moisture content of 2.30% to 5.87%, and water activity of 0.33 to 0.77. The formulation combines traditional chocolate ingredients with spray-dried goat’s milk to produce a final product with balanced texture, smooth melt, and favorable sensory attributes.