111 results about "Milk lipid" patented technology

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 provides a DGAT1 gene SNPs marker for detecting sheep milk production traits and application thereof.Nucleotide sequence variation sites of the DGAT1 gene are detected with the first-filial generation of Dongfudrisheng sheep male * Hu sheep female as an object, a general linear mixing effect model is constructed, the correlation between nucleotide sequence variation and sheep milk production traits is researched, and the DGAT1 gene SNPs marker for detecting the sheep milk production traits is obtained. And digging a molecular genetic marker for regulating and controlling the lactation character of the sheep. Three SNPs (single nucleotide polymorphisms) sites are found in total; wherein two variation sites in the first intron are named as c.191 + 411 Cgt, and the second intron is named as c.191 + 411 Cgt; t (SNP1) and c.192-440 Cgt, and c. 292-440 Cgt; t (SNP2) and a variation site in the 17th exon are named as c.1461 Cgt; t (SNP3). For the SNP1 site, the average daily milk yield of the CT genotype ewe is increased by 8.2% and 17.04% compared with that of the CC genotype ewe and that of the TT genotype ewe respectively; for the SNP3 site, the milk fat percentage of the CC genotype ewe is improved by 0.314% compared with that of the CT genotype ewe. A new molecular marker can be provided for selection and improvement of lactation traits of the milk sheep, and the molecular marker has important application prospects in sheep screening or breeding.

The invention discloses application of thiamine in preparation of a product for treating subclinical ketosis of dairy cows, and belongs to the field of biological medicines. Tests prove that compared with dairy cows suffering from subclinical ketosis (SCK), by adding thiamine, the content of beta-hydroxybutyric acid (BHBA), the number of bacteria in milk and the number of somatic cells can be remarkably reduced, and the milk yield, the milk fat content, the acetic acid content and the A / P ratio are remarkably increased; the microbial diversity of rumen and excrement of the dairy cow can be adjusted; a metabonomics result shows that metabolite up-regulated after the thiamine is added mainly focuses on pyruvic acid metabolism, glycolysis or gluconeogenesis, tyrosine metabolism, glycerophospholipid metabolism and biosynthetic pathways of phenylalanine, tyrosine and tryptophan. The conclusion is that when thiamine is added into the SCK dairy cow, synthesis and catabolism of BHBA of an organism can be effectively regulated and controlled by adjusting the content of succinyl-coenzyme A, then subclinical ketosis is relieved, rumen fermentation is promoted, and therefore the milk yield and the milk quality are improved.

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.

The invention relates to the technical field of dairy product processing, in particular to a double-fat double-protein synergistic dairy product and a preparation method thereof. According to the preparation method, a ''whey protein (WP)-casein phosphopeptide (CPP)'' double-protein system and a ''milk fat (MF)-medium chain triglyceride (MCT)'' double-fat system are constructed, and a four-step synergistic process of ''pretreatment, composite emulsification, gradient assembly and low-temperature curing'' is adopted, so that stable combination of a chemical interface of protein and fat is realized, high-temperature stability breakthrough is realized, and the preparation method has the advantages of high-temperature stability, high-temperature stability and high-temperature stability. Meanwhile, high-pressure processing tolerance is improved, fat globule flocculation caused by high pressure is avoided, and long-term storage stability, texture and taste are guaranteed.

The present invention provides a method of feeding a ruminant animal, preferably a pregnant ruminant animal, using a phytogenic composition. By feeding the composition pre-partum, the colostrum yield may be increased and colostrum quality is improved. Moreover, milk yield and milk fat percentage may be increased during lactation phase of the ruminant animal.

The invention discloses a nutritional composition for short-time internal inflammation balance after medium-high-strength resistance training and application of the nutritional composition, and belongs to the technical field of food processing. The composition comprises an inflammation control component composed of a plant inflammation control component and a milk source inflammation control component, the inflammation control component is composed of a plant source component and a milk source component and specifically comprises omega-3 unsaturated fatty acid, curcumin, iron unsaturated lactoferrin and a milk fat globule membrane according to a specific weight ratio, the weight ratio of EPA to DHA in the omega-3 unsaturated fatty acid is not lower than 1.5: 1, and the weight ratio of the curcumin to the iron unsaturated lactoferrin to the milk fat globule membrane is not lower than 1.5: 1. The iron saturation of the iron unsaturated lactoferrin is less than or equal to 30%, and the phospholipid accounts for 4-10% of the milk fat ball membrane. Experimental results show that the composition can effectively regulate and control the level of inflammatory factors within 6 hours after training, and accurate regulation and control of inflammatory response within an inflammatory regulation window period within 6 hours after training are achieved. The invention also relates to application of the composition in preparation of functional food and dairy products.

The utility model relates to the technical field of whey separation, in particular to a fat and whey separator in milk, which is characterized in that when the fat and whey separator is used, milk is stirred by a stirring component, milk fat particles are more uniformly distributed in the milk by stirring, subsequent separation is facilitated, and then a liquid conveying component is started; therefore, the stirred milk is filtered through one station of the double-station filtering assembly and cleaned through the other station, continuous separation of fat and whey of the milk is kept while filtering and cleaning are achieved, and the separation efficiency is improved; comprising a bottom plate and a disc type centrifugal machine, the disc type centrifugal machine is installed at the top end of the bottom plate, the device further comprises a stirring assembly, a liquid conveying assembly and a double-station filtering assembly, the liquid conveying assembly and the stirring assembly are arranged at the top end of the bottom plate, and the input end of the liquid conveying assembly communicates with the output end of the stirring assembly; the output end of the liquid conveying assembly communicates with the input end of the double-station filtering assembly, and the output end of the double-station filtering assembly communicates with the input end of the disc type centrifugal machine.

The invention relates to the field of molecular biology, and discloses a haplotype marker for dairy cow milk production butter-fat percentage character breeding and application of the haplotype marker, the haplotype marker is composed of three SNP sites in a strong linkage imbalance state, and the three SNP sites are located in a Block1 haplotype block region of a 10 # chromosome NC037337.1 of a dairy cow ARS-UCD1.2 genome; the three SNP sites are as follows: SNP1: g.59680573 A > C, SNP2: g.59743173 G > C, and SNP3: g.59743414 C > T; the dominant haplotype of the haplotype marker is H2, and the allele combination of the haplotype marker is SNP1-A, SNP2-G and SNP3-C; the homozygous H2H2 of the dominant haplotype H2 is significantly related to the high milk fat percentage character of milk production of dairy cows. The bottleneck of the traditional technology is solved, and the breeding accuracy is remarkably improved; the screening detection technical scheme is stable and reliable and has a wide application range; the milk production quality of groups is improved, and the industrial economic value is enhanced.

The present application relates to a kind of fat powder for reducing weaning piglet dead rate and its preparation method and application, and the composite lipid in the preparation raw material of fat powder includes 1,3-di-oleic acid-2-palmitic acid triglyceride, 24 degrees palm oil, rice bran oil, coconut oil, linseed oil, caprylic triglyceride, capric acid triglyceride, alpha-lauric acid monoglyceride and tributyrin.The present application develops the fat acid composition close to pig milk fat structure, let piglet continue lactation period in weaning period to enable approach mainly with lipid, meet the compound energy demand of fast, medium and slow, avoid falling into energy potential difference;And the specific combination of medium and short chain fatty acids, both can improve the energy efficiency of weaning piglet, also have bacteriostatic disease characteristics, can improve the immunity of piglet, reduce the diarrhea rate.This composite lipid overcomes the problem such as piglet energy deficiency and indigestion caused by single raw material oil due to unsuitable lipid structure, can significantly reduce weaning stress, reduce the diarrhea rate and dead rate.

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.

The present application belongs to the technical field of shrimp seafood food processing, and particularly relates to a kind of astaxanthin-containing shrimp food and a preparation method thereof.The composition includes the following components: astaxanthin embedding, sea white shrimp meat, rhizoma dioscoreae nigrae, carotene, sodium citrate, water, coconut milk, low-ester pectin, calcium chloride, cassava starch, trehalose, sodium alginate, chitosan, tea polyphenol, vitamin C and glycerol.The present application utilizes the complementary cooperation of fat-soluble astaxanthin-carotene and water-soluble tea polyphenol-vitamin C, the metal chelation of sodium citrate, and the multiple protection of coconut milk lipid membrane, trehalose and pectin-starch network in reducing water activity and oxygen permeation, to realize the synergistic innovation of nutritional stability, texture optimization, sensory innovation and safe preservation.

The invention discloses a molecular marker for detecting the milk production character of cattle and an identification method, and belongs to the technical field of biology. The SNP A provided by the invention is g.8044024C / T, the SNP B provided by the invention is g.8081101 A / G, and the SNP C provided by the invention is g.8081205C / G. The molecular marker g.8044024C / T, g.8081101 A / G or / and g.8081205C / G is associated with the milk yield, the milk fat amount and the milk protein amount at a remarkable or extremely remarkable level (P = 0.02-2.00 E-16). 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 SNP has an important application prospect in dairy cow breeding.

A fat formulation can include triacylglycerides that can be made of glycerol esterified with straight-chain saturated fatty acids, where a solid fat content as a function of temperature of the triacylglycerides differs from a solid fat content of butterfat by at most 0.1 at any temperature between 0° C. and 40° C. A fat formulation can include triglycerides that include straight-chain, saturated fatty acids selected from a distribution of fatty acids with between 4 and 24 carbon atoms, where the distribution comprises a non-monotonic change in relative fatty acid content between the fatty acids with between 4 and 24 carbon atoms.

Fat blend comprising (i) 20-65 wt % of a vegetable lipid source and (ii) 35-80 wt % of a milk fat composition comprising at least one bovine milk fat fraction, wherein the milk fat composition comprises, relative to total fatty acid moieties, 37-48 mol % of long chain saturated fatty acid moieties with 12-18 carbon atoms (LCSFA C12:0-C18:0) and wherein 28-43 mol % of all fatty acid moieties positioned on the sn-1,3 position of the glycerol backbone in said milk fat composition are long chain saturated fatty acid moieties with 12-18 carbon atoms (LCSFA C12:0-C18:0).

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.

The invention provides milk fat rich in concentrated chain triglyceride as well as a preparation method and application of the milk fat. The method for preparing the milk fat rich in the concentrated chain triglyceride comprises the following steps: (1) completely melting anhydrous milk fat in a water bath, preserving heat in the water bath, growing crystal at the temperature of 20-30 DEG C, and carrying out crystal separation to obtain soft fat and stearin; and (2) carrying out single-stage short-path molecular distillation on the molten soft fat at 175-185 DEG C to obtain a heavy-phase component and a light-phase component, and the light-phase component is the milk fat rich in the concentrated-chain triglyceride. The method is simple to operate and low in cost, and the MCT-rich soft fat is obtained through crystal growing separation and then is subjected to short-path molecular distillation, so that MCT can be effectively enriched, and the flavor quality of the milk fat is improved.

The invention discloses high-cream-fat milk skin yoghourt and a preparation method thereof, and belongs to the technical field of dairy product processing. The yoghourt is prepared from raw milk, unsalted butter, condensed milk, milk skin powder, white granulated sugar and fermentation strains, wherein the milk skin powder is prepared by performing enzymolysis treatment on traditional milk skin. The preparation method comprises the following steps: mixing part of the raw milk with the sugar and the condensed milk, and performing high-pressure homogenization to form basic whey; mixing the residual raw milk with milk skin powder, gellan gum and sodium caseinate, and performing low-pressure homogenization; and after sterilizing and cooling, adding a fermentation strain and unsalted butter, filling and fermenting, and naturally floating milk skin components to form a continuous milk skin layer during fermentation. Through enzymolysis treatment, a specific stabilizer and a two-step homogenizing process, the contradiction between shape maintenance and stability of the traditional milk skin in the yoghourt is solved, and the product has the flavor of the traditional milk skin, the skin-uncovering eating experience and the characteristics of uniformity, fineness and difficulty in bleeding of modern yoghourt, and is suitable for industrial production.

The present application relates to the technical field of livestock breeding, and discloses a feeding method for increasing milk fat rate of lactating donkey. The feeding method for increasing milk fat rate of lactating donkey comprises the following steps: feeding lactating donkey with a special feeding stuff for increasing milk fat rate of lactating donkey with specific nutrient level and nutrient substance ratio; wherein the nutrient level of the feeding stuff for increasing milk fat rate of lactating donkey is: 12±0.5 MJ / kg of digestible energy, 120±6 g / kg of crude protein, and 60±5 g / kg of crude fat content; and the nutrient substance ratio is: (50-60):(40-50) of crude protein ratio, and 2.2±0.2 of NDF / NFC. The feeding method for increasing milk fat rate of lactating donkey provided by the present application can promote the synthesis of milk fat of lactating donkey and increase the milk fat rate of lactating donkey by combining the increase of lipid and NDF in the feeding stuff under the condition of appropriate protein level of the feeding stuff.

The invention discloses an application of a protein substance in preparation of a composition for inhibiting coronavirus. The coronavirus inhibition comprises the following steps: inhibiting adhesion of the coronavirus on host cells; the invasion of coronavirus to host cells is hindered; the after-cell entry process of coronavirus infection is inhibited. In-vitro verification is carried out on the antiviral effect of the coronavirus GXP2V on various nutritional ingredients (whey protein, milk fat globule membrane, lactoferrin and milk-derived osteopontin), and the result shows that the coronavirus resisting activity of the whey protein, the milk fat globule membrane, the lactoferrin and the milk-derived osteopontin (LPN, short for lactopontin). At present, it is rarely reported that protein substances are used for resisting the coronavirus, the coronavirus GXP2V is a novel coronavirus-like virus, a new thought is developed for resisting the novel coronavirus-like virus, and the application value and prospect are very good.

This invention relates to a dairy processing technology and dairy products based on continuous hydraulic cavitation. The invention provides a dairy processing technology based on continuous hydraulic cavitation, comprising the following steps: (1) feeding the emulsion into a hydraulic cavitation reactor for continuous hydraulic cavitation pretreatment; (2) cooling the pretreated emulsion to remove excess milk fat, completing the defatting process; (3) ultrafiltration membrane concentration: concentrating the defatted emulsion through an ultrafiltration membrane to obtain lactose-free skimmed milk; (4) drying the lactose-free skimmed milk. This invention uses hydraulic cavitation technology to pretreat milk raw materials, completing the defatting and sterilization steps, and achieving a reduction in the average particle size of protein molecules, lactose, and ash content under low-temperature conditions, solving the problems of complex processing procedures, low product yield, and unsatisfactory product quality in traditional production technologies.

The application discloses application of a silk fibroin nanoparticle hydrogel in treatment of pressure sore ulcers and relates to the technical field of biochemistry.The core points of the technical solution include the following steps: S1, preparation of a silk fibroin solution;S2, preparation of nanoparticles;S3, production and preparation of milk fat globule epidermal growth factor VIII (MFG-E8) in exosomes;S4, purification of MFG-E8 protein;S5, preparation of silk fibroin nanoparticles coated with MFG-E8;S6, preparation of MFG-E8-silk fibroin nanoparticles crosslinked with NGR peptides; and S7, preparation of a collagen / silk fibroin hydrogel.The silk fibroin nanoparticle hydrogel is a non-invasive treatment method and is more easily accepted by patients in clinical application.In addition, the targeted nanoparticle treatment method for pressure sore sites can significantly improve the treatment effect of patients.

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 invention discloses a nutritional additive for livestock, which is prepared from thiamine and nicotinamide in a mass ratio of (1-2): (1-2), and is a brand-new nutritional additive capable of effectively relieving the industrial problems of sheep breast immunity, oxidative damage, lactation performance reduction and the like caused by heat stress. Under the optimized additive amount, by applying the nutritional additive, the functions of mammary gland cells can be remarkably improved, and the milk yield and the content of milk components such as milk fat, milk protein and lactose can be increased; according to the nutritional additive, a safe and stable daily ration formula can be established, and the residual risk of traditional chemical drugs or excessive vitamins is avoided.

The invention discloses a method for preparing hypoallergenic peanut milk by adding krill oil. The method comprises the following steps: (1) cleaning high-quality peanuts, and soaking the cleaned high-quality peanuts in water for 10 hours; (2) mixing the soaked peanuts with water, adding the krill oil into the mixture, and grinding into thick liquid; (3) performing high-pressure homogenization on the mixture obtained by grinding in the step (2) at 150MPa; (4) stirring the mixture subjected to high-pressure homogenization in the step (3) for 4 hours; 5) separating the mixture stirred in the step 4), and removing peanut residues to obtain peanut milk; (6) cooking the peanut milk obtained in the step (5), and cooling; 7, vitamin E is added into the cooled peanut milk obtained in the step 6, and nitrogen filling preservation is carried out. Krill oil-peanut oil milk fat film reconstruction is carried out through the high-pressure homogenization technology, it can be avoided that arachidonic acid and lipoxygenase generate proinflammatory substances, and the efficiency that EPA and DHA in krill oil phospholipid react with lipoxygenase to generate specific proinflammatory fading media can be improved.

To provide a milk-containing carbonated drink whose milk components have stable properties, which has a novel texture different from a carbonated milk drink while having a milk flavor.SOLUTION: A milk-containing carbonated drink contains polysaccharide including uronic acid as a constituent sugar, which has viscosity of 5.0-20 mPa s, 0.1-3.0 mass% of milk fat, a pH of 6.3-8.0, and a gas volume value of 1.7-2.4 GV. The present invention further provides a method for manufacturing the milk-containing carbonated drink and a method for imparting texture.SELECTED DRAWING: None

The application discloses a kind of 7 kinds of composition containing probiotic and its preparation method of drinkable yoghurt, belong to microbial fermentation technical field.Composition includes the combination of 2 kinds of lactic acid bacteria and 7 kinds of probiotic, lactic acid bacteria is the combination of lactococcus lactis subsp cremoris and lactococcus lactis subsp lactis;Probiotic is the combination of lactobacillus bulgaricus, streptococcus thermophilus, bifidobacterium lactis, lactobacillus acidophilus, paracasei, lactobacillus rhamnosus and bifidobacterium infantis.The composition can provide the required probiotic for children, young people, old people respectively, and in the new preparation method developed additionally, through the combination of lactic acid bacteria and probiotic, lactase pretreatment and two-step inoculation fermentation process in fermentation stage, twice post-ripening process can effectively guarantee the acidity of composition fermentation moderate, improve the stability of composition system and taste.The overall additive of the obtained product is zero addition and the flavor is excellent and high stability.

The present disclosure relates to a novel (Lactococcus lactis subsp. cremoris HEM 20103 strain useful for promoting intestinal absorption of calcium, and uses thereof. The novel Lactococcus lactis HEM 20103 strain of the present invention was confirmed to exhibit acid resistance, bile resistance, and intestinal cell adhesion ability and to have an excellent effect of promoting intestinal absorption of calcium. In addition, by increasing bone mineral content, the strain was confirmed to increase calcium metabolism, bone density, bone volume per unit volume, and cortical bone thickness and to significantly improve trabecular bone thickness, trabecular number per unit area, and trabecular spacing in osteoporosis model mice. Therefore, the strain of the present invention is expected to be widely used as a health functional food composition, a feed composition, a feed additive, and the like for promoting intestinal absorption of calcium and to have an excellent effect of preventing or treating intestinal absorption-related diseases of calcium such as osteoporosis or osteopenia.

The invention provides a whipped milk base, and relates to the technical field of food processing. An emulsifier is not added into the raw materials of the whipped milk base, and the whipped milk base comprises the following raw materials: 45-65 parts of raw milk, 5-15 parts of milk fat, 1-5 parts of at least one of whey powder, milk powder and concentrated milk protein powder, 1-2 parts of dietary fibers and 0.1-0.5 part of a stabilizer. On the premise that no emulsifier is added, the whipped milk base can maintain good shelf life stability, the whipping performance of the whipped milk base during application can be effectively improved, the shelf life stability and the excellent whipping performance are both considered, and the quality requirements of freshly-made drinks for the appearance and durability of the milk foam are met. The fat content of the whipped milk base is 5.0-8.0%, the protein content is 3.0-5.0%, and the whipped milk base has natural milk fragrance, is light in blood sugar burden and free of drinking burden, and meets the requirements of modern consumers for healthy drinks.