445 results about "Raw milk" patented technology

The invention relates to an optimization regulation and control technology for goat milk powder production process parameters, in particular to a self-optimization regulation and control method and system for the goat milk powder production process parameters. The historical production data comprises characteristic data of raw milk of historical batches, technological parameter data which are adopted for the characteristic data of the raw milk of the historical batches and cover key procedures of goat milk powder production, and retention level data of specific thermosensitive functional components in a final product produced by adopting the technological parameter data; the goat milk powder production key working procedures at least comprise a sterilization working procedure, a concentration working procedure and a drying working procedure. By recording the historical production data, obtaining the current raw material characteristics and determining the optimal historical batch based on similarity comparison and target screening, the problem that it is difficult to optimize and adjust process parameters according to raw material fluctuation and inter-process influence to improve the retention level of specific thermosensitive functional components in the prior art is effectively solved.

The invention provides cheese and a preparation method thereof, and the preparation method comprises the following steps: carrying out first fermentation on a base material containing raw milk in the presence of a basic leavening agent, and inactivating the basic leavening agent to obtain a first fermentation system; wherein the basic leavening agent comprises lactobacillus bulgaricus and / or streptococcus thermophilus; and carrying out second fermentation on the first fermentation system in the presence of medium-temperature bacteria to obtain the cheese. The method can shorten the fermentation time and improve the cheese production efficiency.

The invention provides cream cheese and a preparation method thereof, and belongs to the technical field of dairy product processing. According to the method, firstly, raw milk is subjected to degreasing and membrane filtration concentration, the concentration multiple is controlled to be 1.5-4, the lactose content of the concentrated solution is precisely regulated and controlled to be 3-6.5% through washing filtration, and the raw milk concentrated solution rich in casein (accounting for 85-95% of total protein) is obtained. Then, mixing the concentrated solution with single cream, white granulated sugar and the like, homogenizing, sterilizing, inoculating a leavening agent and chymosin, fermenting, refrigerating and demulsifying to obtain a finished product. According to the invention, nutrition waste and environmental pollution caused by discharge of whey in a traditional process are fundamentally avoided through membrane filtration pretreatment, and meanwhile, the problems of pink feeling and peculiar smell caused by addition of milk protein powder are solved; the obtained product is pure and rich in flavor, fine and smooth in texture, simple and efficient in process and suitable for large-scale production.

The invention relates to the technical field of raw milk detection, and discloses an automatic detection device for a raw milk sample, and the automatic detection device comprises a mechanical arm mechanism, an information acquisition mechanism, an incubation mechanism, a detection mechanism and a control mechanism. According to the embodiment of the invention, by arranging the mechanical arm mechanism, the mechanical arm mechanism can be used for automatically taking the sample, so that manual operation is not needed. By arranging the incubation mechanism, batch incubation and batch cleaning of the sample cups can be carried out, ultrasonic treatment can be carried out, the incubation rate and the cleaning rate are increased, and the cleanliness of the sample cups can be improved. Furthermore, according to the embodiment of the invention, the detection mechanism is arranged, so that the samples can be detected in batches, various items such as a raw milk viscosity item, a raw milk bacterial colony total number item and a raw milk somatic cell item can be detected at the same time, and compared with the current manual single item detection, the detection efficiency can be obviously improved.

The invention belongs to the technical field of dairy product processing, and discloses instant brown yoghourt and a preparation method thereof, the instant brown yoghourt comprises the following raw materials: raw milk, reducing sugar and a leavening agent, and the reducing sugar is xylose or L-arabinose. The preparation method of the instant brown yoghurt comprises the following steps: preparing raw materials, proportioning and homogenizing, fermenting, refrigerating, demulsifying and filling. According to the method disclosed by the invention, the reducing sugar and the leavening agent are optimally selected, so that the energy consumption in the production process can be reduced while the browning treatment and fermentation time of the brown yoghurt can be shortened, the purposes of reducing cost and improving efficiency can be achieved, and powerful technical support is provided for large-scale and efficient production of the brown yoghurt.

The invention relates to the technical field of food processing, and discloses low-GI yoghurt added with quinoa protein and a preparation method of the low-GI yoghurt, the yoghurt comprises the following raw materials: raw milk, xylitol, xylooligosaccharide, erythritol, inulin, konjac polysaccharide, quinoa protein and a leavening agent; the preparation method comprises the following steps: mixing the raw materials, sterilizing, inoculating a leavening agent, fermenting and performing after-ripening to form a yoghourt product. The method disclosed by the invention is feasible in theory and simple to operate, the glycemic index of the obtained product is lower than 30 due to the introduction of the high-nutrition quinoa protein and the compounding of the functional sugar, and the product is rich in nutrition, fine and smooth in taste and good in flavor.

The invention relates to the technical field of food, in particular to yoghourt with high casein content and a preparation method of the yoghourt. The preparation method of the yoghourt provided by the invention comprises the following steps: mixing raw milk, a membrane separation casein concentrated solution and inorganic salt; carrying out hydrodynamic cavitation treatment on the mixed raw material solution, then inoculating a leavening agent for fermentation, and when the fermentation is carried out to a certain pH value, applying ultrasonic treatment while the fermentation is carried out. The high-casein-content yoghurt prepared by the method provided by the invention has proper viscosity, hardness and cohesiveness, smooth and stable texture, better water binding capacity, lower whey precipitation rate, better stability and excellent sensory evaluation performance such as taste, smell and the like. The yoghourt provided by the invention has the characteristics of high protein content and high casein content, has the characteristics of natural low fat, high calcium and strong satiety due to the high casein content, and can better meet the requirements of people with body building, fat reducing and calcium supplementing.

The invention relates to the technical field of food, and provides fruit particle suspension drinking type yoghurt and a preparation method thereof, the raw materials comprise fruit particle jam, raw milk and a stabilizer; the stabilizer comprises apple fibers; the mass ratio of the fruit granule jam to the raw milk is (8-15): (80-84.5); the mass ratio of the fruit granule jam to the apple fibers is (8-15): (0.13-0.37). According to the invention, the apple fiber is used as a stabilizer, and the dosage of the apple fiber is optimized, so that the preparation of the drinking yoghurt containing large fruit grains required by a clean formula is realized, the viscosity of the drinking yoghurt is below 700mPa. S, and the drinking yoghurt can be filled by adopting similar bottling and tetra crown filling, and meets the requirements of consumers.

The invention relates to the technical field of food processing, in particular to brown stain set yogurt without sugar addition and a preparation method of the brown stain set yogurt. The preparation raw materials of the brown stain solidification type yoghurt free of sugar addition comprise 0.05%-0.1% of lactase; the preparation method of the browning set yogurt without sugar addition comprises the following steps: firstly, carrying out enzymolysis on lactose in milk by using lactase; and placing the material liquid subjected to enzymolysis in a closed container with the temperature of 90-95 DEG C for browning reaction for 3-4 hours. The lactase hydrolysis technology and the browning reaction are applied to the yogurt preparation process, lactase is added into raw milk, after glucose is obtained through enzymolysis, the raw milk is subjected to high-temperature browning, and the obtained yogurt product is in a solidified state, palatable in sourness and sweetness, mellow in scorch aroma and silky and dense like pudding.

The invention relates to the technical field of cheese preparation, and particularly provides fried cheese and a preparation method thereof. The preparation method of the fried cheese comprises the following steps: (1) adding a leavening agent into raw milk for fermentation to obtain fermented milk; (2) adding chymosin into the fermented milk in the step (1) for incubation, then cutting into blocks, raising the temperature, preserving heat and discharging whey to obtain curd particles; and (3) the curd particles are pressed and blanched in water to obtain the fried cheese, the pH value of the fried cheese is 4.0-5.0, and the low-pH fried cheese can reduce the probability of microbial contamination and effectively prolong the shelf life of the product. The preparation process of the fried cheese is simple and convenient to operate, the original raw milk is adopted, the raw materials are easy to obtain, and the cheese which is difficult to melt and suitable for frying and baking is prepared by regulating the pH value of the raw milk and combining the subsequent curding and blanching processes.

The invention provides a method for improving the stability of fermented milk through ultrasonic-polysaccharide synergism and the fermented milk, and relates to the technical field of dairy products. The method comprises the following steps: performing ultrasonic treatment on a mixture of homogenized and sterilized raw milk and sodium alginate to obtain a fermentation base material, wherein the ultrasonic treatment conditions are as follows: the ultrasonic treatment power is 144-240W, the frequency is 20-40kHz, and the treatment time is 4-10min. Sodium alginate is added into raw milk, the stability of the fermented milk is improved through ultrasonic-polysaccharide synergism, when ultrasonic breaks a long chain of sodium alginate, casein binding sites are specifically activated, and an egg box structure is efficiently induced to be formed, so that a more compact and stable three-dimensional network gel structure is constructed; the product quality and the storage stability of the fermented milk are improved.

The invention relates to the technical field of dairy products, and provides thick milk and a preparation method thereof.The preparation method of the thick milk comprises the steps that a first raw material containing raw milk and a stabilizer is sheared until an image of obtained feed liquid is observed to be qualified under a polarizing microscope, then mixing, volume metering, homogenizing, sterilizing, cooling and filling are conducted, and the thick milk is obtained; the stabilizer comprises microcrystalline cellulose and / or sodium carboxymethyl cellulose; if the image is qualified, the white short-rod-shaped graphs observed in the image are not aggregated. According to the method, the stability of the thick milk product obtained according to a specific formula can be rapidly judged through the polarizing microscope during first-step material melting of experiments and production ingredients, the stability observation time of the thick milk product added with microcrystalline cellulose and sodium carboxymethyl cellulose can be effectively shortened, the research and development period is shortened, and the research and development efficiency is improved. The blank of quickly judging the stability of the thick milk is filled.

The utility model relates to the technical field of cow milk protein separation and purification, and provides a cow milk protein component synchronous separation system. Comprising a milk bin, a fat separator, a first cation exchange device, a first membrane filtration module, a casein solution treatment branch, a second membrane filtration module, a second cation exchange device, a first anion exchange device, a second anion exchange device, a purification and sterilization treatment branch and a product production line. Membrane filtration and a chromatographic technology are combined, and different active proteins are separated by using the molecular weight, the charged property, the hydrophobic interaction and the like of the proteins. Main active protein in milk can be separated, beta-casein, alpha-lactalbumin, immune globulin and lactoferrin can be sequentially separated and purified from raw milk, drying or sterile filling is carried out, different products are prepared while natural nutritional ingredients are reserved, and in addition, the product quality is improved. The separated milk can still be processed into sterilized milk or milk beverages.

The invention discloses milk skin flavored yogurt and a preparation method thereof, and belongs to the technical field of fermented milk. The milk skin flavored yogurt comprises the following raw materials in parts by mass: fresh milk, white granulated sugar, single cream powder, sweetened condensed milk and the like. The preparation method comprises the following steps: heating the raw milk to 50-60 DEG C, adding the white granulated sugar and the like, stirring, adding the single cream and the like, and mixing to obtain a fermentation base material; carrying out homogenization treatment on the fermentation base material accounting for 45%-55%, and mixing the homogenized fermentation base material and the non-homogenized fermentation base material; activating the strain of lactic acid bacteria, inoculating the activated lactic acid bacteria into the cooled fermentation base material, and stirring; and heating the inoculated material to 40-45 DEG C, carrying out filling treatment after heating, and fermenting the filled base material at 41-45 DEG C to obtain the milk skin flavored yogurt. The milk skin of the milk skin flavored yoghurt disclosed by the invention is moderate in thickness and fine and smooth in mouth feel.

The present invention provides a cheese product and a preparation method thereof, and relates to the technical field of dairy products. The protein cheese product of the present invention comprises the following components by mass: 50-90 parts of cheese, 1-10 parts of protein components, 0.5-5 parts of starch, 0.1-1 parts of emulsifying salts, 0.1-0.5 parts of fermented whey powder, 0-0.5 parts of guar gum, 0.1-0.5 parts of locust bean gum, 0.05-0.3 parts of emulsifiers, 0.05-0.5 parts of cream and 3-30 parts of raw milk. The protein cheese product prepared by the present invention meets the needs of consumers for healthy diets while maintaining the flavor and taste of cheese.

The application belongs to the technical field of dairy product processing, and particularly relates to a natural fruit-flavor yogurt without additives and a preparation method thereof. The natural fruit-flavor yogurt comprises the following raw materials in terms of the total mass of the raw materials: 80-92% of raw milk, 5-9% of sugar, 0.01-0.03% of a ferment, and the rest of water to make up to 100%. The ferment is Dangxiong LB VIII bacterial agent of lactobacillus delbrueckii subsp. lactis. The yogurt formula of the application does not add any food additives, jam and fruit juice, and meets the consumption trend of 'natural, nutritious and healthy'. Moreover, the yogurt product prepared by the application contains flavor substance phenylacetaldehyde, which gives the yogurt a pleasant special fruit flavor and a unique natural tomato flavor.

The invention belongs to the technical field of food processing, and relates to a dairy product, in particular to a fruit and vegetable dairy product and a preparation method thereof. According to the method, lactobacillus rhamnosus and lactobacillus acidophilus are used for carrying out synergistic fermentation on raw milk, vegetable auxiliary materials and fruit auxiliary materials, so that the performance is improved. Wherein the vegetable auxiliary materials comprise broccoli powder, tomato powder and celery powder; the fruit auxiliary materials comprise apple powder, orange powder and blueberry powder; the dairy product prepared by the method has the effects of reducing uric acid and enhancing the immunity of the organism.

The invention relates to the field of food, and provides low-fat high-protein stretched cheese and a preparation method thereof.The preparation method comprises the steps that raw milk is subjected to standardization treatment, and standardized feed liquid is obtained; performing sterilization treatment on the standardized feed liquid to obtain a sterilized product; cooling the sterilized product, and uniformly mixing the cooled sterilized product with konjac glucomannan to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain acidified feed liquid; inoculating the acidified feed liquid with a leavening agent, and carrying out pre-fermentation treatment to obtain a pre-fermentation product; the pre-fermentation product is subjected to curdling treatment, whey removal treatment, heaping treatment, salting treatment, blanching stretching treatment and maturing treatment, and the low-fat high-protein stretched cheese is obtained. The stretched cheese disclosed by the invention not only has low fat content and high protein content, but also has excellent melting property, wire drawing property and flavor and mouth feel, is equivalent to the traditional high-fat cheese, and meets the requirements of consumers.

The invention relates to the technical field of dairy product processing, in particular to high-protein native-dietary-fiber-rich zero-lactose milk and a preparation method thereof.The method comprises the following steps that 1, raw milk is treated through a reverse osmosis membrane, and RO penetrating fluid and RO retention fluid are obtained; 2) adding a proper amount of No.1 lactase into the RO retention solution, and hydrolyzing until the lactose concentration is less than or equal to 2g / 100mL and the galactooligosaccharide concentration is more than or equal to 3g / 100mL; 3) pasteurizing the hydrolyzed product, and inactivating the No.1 lactase to obtain a semi-finished product milk liquid containing the native dietary fibers; and 4) adding a proper amount of No.2 lactase into the semi-finished product milk liquid, and hydrolyzing until the lactose concentration is less than 0.5 g / 100mL to obtain the high-protein raw milk rich in native dietary fiber and zero in lactose. According to the method, lactase is subjected to enzymolysis on the premise that the sweetness of milk is not improved, galactooligosaccharide (dietary fiber) is generated in a natural enzymolysis mode, and the natural nutritional value of the product is improved.

The invention discloses zero-lactose milk containing galactooligosaccharide and a preparation method of the zero-lactose milk, and belongs to the technical field of dairy products. By means of the synergistic effect of the immobilized lactase and the acerola cherry powder extract, efficient hydrolysis of lactose is achieved, the lactose content is reduced to 0.1-0.5 g / 100 mL, meanwhile, 1.0-2.5 g / 100 mL of galactooligosaccharide is generated, and the lactase is especially suitable for people with lactose intolerance to drink. The preparation method comprises the following steps: pasteurizing the raw milk at 60-65 DEG C for 20-40 minutes, and then cooling; adding 0.01 to 0.3 percent of immobilized lactase and 0.001 to 0.1 percent of acerola cherry powder extract under the condition of 20 to 50 DEG C, and stirring and reacting for 10 to 60 minutes; then heating at the temperature of 80-120 DEG C for 5-20 minutes for enzyme deactivation; performing ultrasonic homogenization (200 to 500W, 20 to 70kHz, 10min), cooling and filling; and finally, carrying out ultrahigh pressure sterilization for 5 minutes at 500 MPa and 28 DEG C to ensure that the product is sterile. The stability and the repeated utilization rate of the enzyme are improved through the immobilized enzyme technology, and due to the addition of the acerola cherry powder extract, the product is endowed with natural oxidation resistance while the lactose is synergistically hydrolyzed.

The invention provides a cheese rice cake and a preparation method thereof. The preparation method comprises the following steps: pasteurizing raw milk, carrying out acid and heat synergistic curding, discharging whey, carrying out microwave stretching, wrapping with hydrophilic colloid paste, and frying at high temperature to obtain the cheese rice cake. According to the preparation method disclosed by the invention, a traditional cheese processing technology is optimized, the acid-coagulated wiredrawing cheese is prepared through an acid coagulation-microwave composite treatment technology, and the addition amount of acetic acid in the curding process is controlled by optimizing cheese curding temperature parameters on the premise of ensuring the curding effect, so that the loss of nutritional ingredients of milk in the curding process is reduced, and the quality of the cheese is improved. Meanwhile, the mouth feel and the thermal forming property of the acid coagulated cheese are improved; then, the surface of the prepared acid-coagulated wiredrawing cheese is wrapped with a layer of starch paste added with hydrophilic colloid, a hydrophilic colloid film is introduced into the fried cheese wrapping surface, the hydrophilic colloid film is used for effectively preventing grease from permeating in the frying process and preventing water in the cheese from being lost at high temperature, and the cheese rice cake which is low in fat, high in calcium, high in protein and rich in nutritional ingredients is prepared.

The invention relates to a multichannel cell detection system and method. The multichannel cell detection system comprises: a collection module comprising a plurality of collection assemblies, a first end of each collection assembly is connected with a collection position of a collected dairy cow, each collection assembly comprises a sampling pipeline, and a first end of the sampling pipeline is communicated with the collection position; the detection module comprises a conveying assembly, a multi-channel micro-fluidic chip, an image acquisition assembly and a control assembly, the first end of the conveying assembly is connected with the second end of the sampling pipeline, the second end of the conveying assembly is connected with the first end of the multi-channel micro-fluidic chip, the image acquisition assembly acquires a sample image of the multi-channel micro-fluidic chip, and the control assembly controls the multi-channel micro-fluidic chip; the control assembly is in communication connection with the acquisition module and identifies and analyzes the sample image; and the control assembly is in communication connection with the cloud platform. According to the method, the number of the somatic cells in the raw milk can be rapidly and accurately monitored in real time, and the health condition of the mammary gland of the dairy cow is detected at the same time, so that the dairy quality monitoring efficiency is improved.

The invention discloses thick milk prepared by a membrane concentration process and a preparation method thereof, and the method for preparing the thick milk by the membrane concentration process comprises the following steps: obtaining raw milk with a protein index of 3.2-3.6 g / 100g; carrying out 1.5-2.2 times of ultrafiltration treatment and 2.1-3.3 times of reverse osmosis treatment to effectively prepare a concentrated raw material semi-finished product with the protein content of 4.65-4.75 g / 100g; and the concentrated raw materials are subjected to homogenization, pasteurization, milk base compounding and direct sterilization so as to obtain a final product with the protein content of 5.40-5.45 g / 100g and the fat content of 10.6-10.9 g / 100g. According to the preparation method disclosed by the invention, a thick milk product which is free from obvious fat floating, precipitation and bleeding and fine, smooth and mellow in mouth feel can be effectively obtained by matching processes, and small molecular components in the cow milk can be completely utilized in a lossless manner within the shelf life of 6 months.

The invention relates to the technical field of edible butter production, and discloses a continuous butter production method combining pasteurization with quenching kneading, which comprises the following steps: pretreatment: filtering and purifying raw milk to remove impurities; performing pasteurization; cooling: gradually cooling the sterilized raw milk; stirring and separating, namely separating butter fat, and homogenizing to refine the particle size of butter; quenching and crystallizing: quenching milk fat to 8-14 DEG C by adopting a spiral quenching machine, inducing beta '-type fat to crystallize, and improving the fineness and ductility of the butter; kneading and shaping: continuously extruding and kneading through a kneading machine to destroy a crystal network and uniformly distribute moisture and fat in the butter; and forming and packaging: cutting the butter into standard blocks, and performing vacuum packaging. According to the continuous butter production method combining pasteurization and quenching kneading, butter can be continuously produced, manual intervention is reduced, the working efficiency is greatly improved, and meanwhile the produced butter is good in quality.

The invention relates to the technical field of dairy products, in particular to orange milk and a preparation method thereof. The orange milk disclosed by the invention is prepared from the following components in parts by weight: 80 to 90 parts of raw milk, 0.05 to 0.5 part of compound vegetable juice, 0.05 to 0.5 part of citrus fiber and 5 to 15 parts of orange jam. The orange milk disclosed by the invention has the sour and sweet taste of oranges, rich nutrient substances, better color appearance, higher stability and less layering and precipitation; moreover, the raw materials of the orange milk are simple, natural raw materials are used, the use of additives is reduced, an effective solution is provided for solving the problem that the existing fruity milk has many additives or the fruity milk without a stabilizer is poor in stability, and the orange milk has a relatively good application prospect.

The application relates to the field of food, and discloses a low-fat high-protein stretch type cheese and a preparation method thereof. The preparation method comprises the following steps: subjecting raw milk to standardization treatment to obtain a standardized liquid; subjecting the standardized liquid to sterilization treatment to obtain a sterilized product; uniformly mixing the sterilized product with konjac glucomannan after cooling to obtain a mixture; adjusting the pH value of the mixture to 5.8-6.0 by using an acidifying agent to obtain an acidified liquid; inoculating the acidified liquid with a starter to perform pre-fermentation treatment to obtain a pre-fermented product; performing curd formation treatment, whey discharge treatment, heap fermentation treatment, salting treatment, hot stretching treatment and ripening treatment on the pre-fermented product to obtain the low-fat high-protein stretch type cheese. The stretch type cheese disclosed by the application not only has low fat content and high protein content, but also has excellent melting property, stretchability and flavor taste, is comparable to traditional high-fat cheese, and meets the needs of consumers.

The invention discloses a raw milk transportation management system based on intelligent analysis, and relates to the technical field of dairy product storage and transportation management. Comprising a milk hall data acquisition and scheduling module, a milk can loading and vehicle scheduling module, a raw milk transportation and vehicle monitoring module, a vehicle return and vehicle monitoring module and a driving behavior analysis and vehicle health inspection module. The specific working process of the system comprises the steps of milk hall data access and scheduling, a milk can raw milk filling stage, data access and vehicle scheduling, raw milk transportation stage data access and charging scheduling, vehicle return stage data access and charging scheduling, driving behavior analysis and vehicle health examination. According to the invention, full-life-cycle management and control of the raw milk supply chain are realized through multi-source heterogeneous data fusion and an intelligent decision technology.

The invention provides yoghourt and a preparation method thereof. The yoghourt comprises the following raw materials: at least one of raw milk and reconstituted milk, starch, peach gum, citrus fibers and strains. The yoghourt disclosed by the invention is rich in nutrition, low in viscosity, good in flavor and taste and high in stability, and can be stored for at least 9 months at normal temperature under the condition of not containing additives such as a thickening agent and an emulsifying agent.

The present invention relates to the field of biotechnology. The present invention provides a method and a kit for simultaneously detecting 16 pathogenic microorganisms in raw milk using a liquid chip, and respectively designs specific upstream primers, specific downstream primers, probes and microspheres for different strain sequences, and then uses the multiple PCR products obtained after multiple PCR amplification to mix and hybridize with the liquid chip working solution with microsphere probes, and then incubate with SAPE, and then use the machine to determine the type of pathogenic microorganisms and their detection amount based on the detected microsphere fluorescence code and the MFI value of the fluorescence intensity of the reporter molecule on the microsphere. The detection method of the present invention requires a small amount of samples, and can achieve rapid, high-sensitivity, high-specificity, and high-throughput detection of multiple pathogenic microorganisms; it can provide a new method selection for laboratory testing of raw milk quality and safety, and better ensure the quality and safety of products and people's food safety.

The invention provides lactobacillus delbrueckii subsp. Bulgaricus containing preservation factor S layer protein and preparation and application of the lactobacillus delbrueckii subsp. Bulgaricus. The strain is lactobacillus delbrueckii subsp. Bulgaricus inm3201, the preservation number is GDMCC NO: 66019, the preservation date is March 17, 2025, the preservation unit is Guangdong Microbial Culture Collection Center, and the preservation address is No.59 building, No.100 Courtyard, Xianlie Middle Road, Guangzhou. The lactobacillus delbrueckii subsp. Bulgaricus inm3201 has the advantages that not only is the preservative property of raw milk improved, but also the characteristics of aroma and taste of yoghurt and fermented milk products are effectively improved in cooperation with fermentation strains.