19 results about "Milk lipid" patented technology

A starter culture for the fermentation of a plant-based milk alternative is provided, which is particularly suitable for the production of a plant-based yogurt alternative. The starter culture comprises lactic acid bacteria isolated from legume plant material, especially pea plant material. Preferably, the starter culture comprises lactic acid bacteria of the species Lactobacillus rhamnosus and / or Lactococcus lactis subsp. cremoris.

This invention discloses a *Lactococcus faecium* strain, YS-IM01. This strain can efficiently hydrolyze sheep colostrum proteins and specifically release a large amount of leucine. This invention also provides a polypeptide composition comprising multiple active peptides with potential for muscle synthesis, immunomodulation, and antioxidant activity. This invention further provides a fermented sheep colostrum product obtained by fermenting sheep colostrum with the aforementioned *Lactococcus faecium*. This invention also provides a method for preparing the fermented sheep colostrum product, comprising steps including fermentation, low-temperature vacuum concentration, and vacuum freeze-drying. Simultaneously, this invention also provides a method for preparing a drug using *Lactococcus faecium* and the polypeptide composition to prevent and / or improve age-related muscle loss.

The application discloses a kind of fermented whipped cream and method prepared by using two-phase oil gel, belong to fermentation milk processing technical field.The application is prepared oil phase gel with enzymolysis coconut oil, rapeseed protein as raw material, and prepared water phase gel with selenized carrageenan and oxidized konjac glucomannan, then two-phase oil gel is formed by processing;Cream raw material is pre-fermented by saccharomyces cerevisiae, and cream microspheres are obtained by high-pressure homogenization, then fermented whipped cream is obtained by mixing two-phase oil gel and compound lactic acid bacteria.The application constructs stable crosslinking network by cysteine, gives two-phase oil gel good elasticity and stability, cream microspheres can avoid sedimentation and aggregation, and compound lactic acid bacteria fermentation not only promotes the system to form uniform gel network, but also retains characteristic flavor.The fermented whipped cream prepared by the application has uniform texture and rich and lasting flavor, has nutrition and taste advantage, can effectively solve the problem of loose structure and easy flavor loss of traditional fermented whipped cream, and has good industrial application prospect and market value.

This invention discloses the application of Cordyceps sinensis mycelium fermentation culture in improving the immunity and milk quality of dairy cows, belonging to the field of animal husbandry technology. The Cordyceps sinensis mycelium fermentation culture is obtained by liquid fermentation of Cordyceps sinensis, followed by solid-liquid separation, collection of the liquid fraction, concentration, and spray drying. This invention applies the Cordyceps sinensis mycelium fermentation culture as a feed additive to lactating dairy cows, significantly improving key milk quality indicators, including milk fat percentage, milk protein percentage, lactose percentage, non-fat solids content, and milk somatic cell count. It also enhances serum immune indicators in lactating dairy cows, improving their immunity. This invention provides a novel and effective solution to the industry challenge of finding green and safe feed additives in animal husbandry, and has clear industrialization prospects.

This invention relates to the field of microbial directed fermentation processing technology for yak milk fat products, and discloses a compound microbial agent for yak butter fermentation and its application. The compound microbial agent includes *Lactococcus gasseri* (…). Lactococcus garvieae CGMCC No. 32756, Enterococcus faecium ( Enterococcus faecium CGMCC NO.36378 and Kluyveromyces martensii ( Kluyveromyces Marxian (CGMCC NO.39019) All three strains exist in live form. This invention also discloses a method for preparing the composite microbial agent, a method for fermenting yak ghee using the composite microbial agent, and the resulting fermented yak ghee. The three strains possess environmental tolerance and single-strain growth characteristics suitable for optimizing the synergistic fermentation process of yak ghee; the interaction of the three strains can enhance the growth performance of the strains. Inoculating the composite microbial agent into yak milk fat substrate for fermentation can improve the flavor of yak ghee, reduce acid value, peroxide value, and biogenic amine accumulation, and improve the controllability of the yak ghee fermentation process and the stability of product quality.

The present application relates to a kind of preparation method of immunoglobulin powder and its application, the preparation method includes the following steps: collecting bovine colostrum, using cell survival technology is frozen;Frozen bovine colostrum is thawed, carries out milk fat separation, and obtains defatted bovine colostrum;Defatted bovine colostrum and composite rennet are mixed and are curdled, and then broken, obtain whey;The composite rennet includes aspartic protease, papain and bromelain;Whey is ultrafiltrated, and immunoglobulin solution is obtained;Immunoglobulin solution is vacuum freeze-dried, and the immunoglobulin powder is obtained.The preparation method provided by the present application is low temperature all the way, the activity of immunoglobulin is retained to the greatest extent, the use of composite rennet solves the problem of curd failure, and each link cooperates to improve the curd effect, realizes the preparation of high-efficiency, high-purity and high-quality immunoglobulin powder.

The present application relates to the technical field of dairy products, and specifically provides a liquid milk and a preparation method thereof.In the present application, the animal milk fat ratio is adjusted to 1.11-1.18; the momordica grosvenori concentrated juice and the stabilizer are separately added, the addition amount of the momordica grosvenori concentrated juice is 0.7-1 ‰ of the liquid milk by mass, and the addition amount of glycerol monostearate is 0.6-0.75 ‰.The present application can solve the foaming problem by limiting the raw milk index and adjusting the process.The liquid milk obtained by the present application has good product taste during the shelf life, is clean and sweet without odor, has smooth taste, has pure milk flavor, has no fat floating and precipitation, and the provided formula and preparation method not only obtain natural sweet and stable milk with good stability, but also realize label cleaning, use natural sweetener and single stabilizer to provide new choices of healthy nutrition for consumers.

The present invention relates generally to preparative and purification processes relating to whey protein and particularly to the preparation and purification of Whey Protein Concentrate (WPC), also known as Whey Protein Phospholipid Concentrate (WPPC), Milk Fat Globule Membrane (MFGM), procream, Whey Fat Concentrate (WFC) and whey retentate. We describe processes for increasing a protein concentration of a composition containing milk protein and milk fat, and processes for separating milk protein and milk fats in a composition containing milk protein and milk fat. The process includes extracting the composition with a solvent selected from hexane, 2-methyloxolane, ethanol and carbon dioxide, and combinations thereof. The present invention also relates to whey protein compositions, milk fat compositions and phospholipid-rich compositions obtainable or obtained by the processes of the invention.

This invention discloses a wastewater purification device for probiotic camel milk powder, comprising: a box body; a water inlet pipe fixedly connected to the left side of the box body; a gas tank fixedly connected to the right side of the box body; a fat-dissolving mechanism and a sludge scraping mechanism disposed on the inner wall of the box body; a decomposition mechanism disposed inside the box body; and a ventilation fan fixedly connected to the top surface of the box body. The fat-dissolving mechanism includes a pressure plate fixedly connected to the inner wall of the box body, and a pressure regulator disposed inside the pressure plate. A rotating shaft is rotatably connected to the inner wall of the box body. This invention achieves the effect of cutting the air bubbles generated in the pressure plate into smaller air bubbles. By generating a large number of microbubbles, suspended solids such as milk fat particles and protein flocs in the wastewater are adsorbed, causing these substances to float due to their lower density than water, ultimately achieving the effect of oil-water separation.

This invention provides a combination of SNP molecular probes, a chip, and their applications for detecting lactation performance in dairy goats, belonging to the field of molecular biological breeding technology. The molecular probe combination of this invention comprises a combination of probes for detecting SNP molecular markers; the nucleotide sequences of the probes are complementary to the target sequence, and the target sequence consists of a 55bp flanking sequence upstream of the SNP molecular marker, a polymorphic site of the SNP molecular marker, and a 54bp flanking sequence downstream of the SNP molecular marker; the molecular probe combination can be fabricated into an SNP chip or kit. Using the above product to detect the genotype data of the dairy goats under test and calculate the estimated breeding value based on the genome, it can be used for evaluating the lactation performance of dairy goats or for genetic improvement of lactation traits. This invention systematically integrates SNP sites related to lactation performance in dairy goats, enabling simultaneous evaluation of multiple indicators such as milk yield, milk fat percentage, and milk protein percentage, meeting the needs of precision breeding.

This invention belongs to the field of microbial technology, specifically relating to the application of *Lactococcus lactis* subsp. *milkfat* and its products in improving the effects of enteritis on weight, intestinal health, and immunity. This invention provides a novel *Lactococcus lactis* subsp. *milkfat* strain, with the preservation number CGMCC No. 29363. Experiments have shown that supplementation with *Lactococcus lactis* subsp. *milkfat* LC-99 can increase the weight of patients with enteritis, improve intestinal inflammatory symptoms, and enhance immune function.

A method for manufacturing pudding using collagen according to one embodiment of the present invention comprises: a) a step of preparing collagen in a gel form by dissolving it in water; b) a step of heating a milk fat component to 50-60°C and adding and mixing the dissolved collagen solution with an emulsifier and a stabilizer; c) a step of homogenizing the mixture by heating it to 75-80°C; and d) a step of cooling the mixture to 40°C, placing it in a container, and refrigerating it at a temperature of 5°C or lower for 4-6 hours to solidify it; wherein the collagen may be in the form of gelatin or hydrolyzed collagen peptide.

Disclosed herein are surfactant booster compositions for filter membrane cleaning, multi-part detergents comprising the surfactant booster compositions, enzyme compositions, and alkaline compositions. Further disclosed are methods of cleaning filter membranes with the above compositions and systems. Advantageously, the surfactant booster compositions have low toxicity and high milk fat removal capacity. The compositions and methods are suitable for filter membranes, including microfiltration membranes, ultrafiltration membranes, nanofiltration membranes, and reverse osmosis membranes.

The present invention addresses the problem of developing a technique for manufacturing bread having excellent melt-in-the-mouth texture while having soft　texture that makes the bread easy to bite into.　By mixing both (a) a milk fat globule membrane and (b) a polyglycerol fatty acid ester into a bread dough, it is possible to manufacture bread having excellent melt-in-the-mouth texture while having soft texture that makes the bread easy to bite into.

This invention relates to a method for producing cholesterol-rich milk lipid compositions suitable for infant nutrition products by membrane-based fractionation of whey from dairy products, the cholesterol-rich milk lipid compositions themselves, and their use as food ingredients.

Dairy creamer compositions and methods of producing the same. A dairy creamer composition is provided, the dairy creamer composition comprising: (i) milk fat; (ii) sodium caseinate; (iii) one or more stabilizers; and optionally, at least one of: (iv) sugar; and / or (v) a flavoring agent; and / or (vi) one or more mouthfeel enhancers; wherein the composition: a) is substantially free of native milk protein and b) is substantially free of milk minerals, has a calcium content of less than 100 mg / 100 g based on the dry weight of the composition.

This invention discloses a structured intestinal repair nutritional composition based on canine and feline milk fingerprinting and its applications. The composition comprises a lipid module and a lactose oligosaccharide module, the structural ratio of which is reconstructed and matched based on the combined fingerprinting data of canine or feline milk fat and lactose oligosaccharides, with a mass ratio of 2.5:1–50:1. For puppies, the lactose oligosaccharide module contains 1–15% neutral, 62–92% sialylated, and 1–24% fucosylated oligosaccharides, respectively; for kittens, the proportions are 25–95%, 2.5–15%, and 10–64%, respectively. The lipid module further specifies the fatty acid composition, the proportion of palmitic acid at the Sn-2 position, the phospholipid composition, and the content of functional lipids. This invention also provides a preparation method and its applications. This invention overcomes the limitations of existing technologies that only focus on total nutrient content, achieving breed-specific and structurally matched precision nutrition, significantly improving the digestive adaptability of puppies and kittens, promoting intestinal health, and enhancing immune function, and has broad industrialization prospects.