240 results about "Raw milk" patented technology

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 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 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 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 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 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 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 present application relates to the technical field of analytical detection, and in particular to a detection method of Geobacillus thermophilus in raw milk based on real-time fluorescent quantitative polymerase chain reaction. The detection method of the present application is based on nucleic acid specific detection mechanism, which replaces the phenotype culture mechanism, realizes the rapid and accurate quantification of the target bacteria, and replaces the time-consuming and inaccurate colony counting. Through the design of specific primers and probes, the species level specificity identification is realized, and the problem that the traditional method cannot distinguish the specific contaminated bacteria is solved. Through the optimization of the pretreatment method, the sensitivity of the detection method is greatly improved. The detection method of the present application shortens the detection time, realizes the leap from "days" to "hours", greatly improves the detection efficiency, and has a wide application prospect.

The invention relates to the technical field of dairy product processing, in particular to a dairy product capable of controlling carbohydrates and a preparation method thereof, the preparation method comprises the following steps: 1) separating raw milk to obtain skimmed milk and single cream; 2) diverting the skimmed milk into a first skimmed milk stream and a second skimmed milk stream; 3) performing ultrafiltration concentration on the first skimmed milk flow to obtain ultrafiltration concentrated skimmed milk; 4) performing nanofiltration concentration on the second skimmed milk flow to obtain nanofiltration concentrated skimmed milk; and 5) mixing the ultra-filtered and concentrated skimmed milk obtained in the step 3) and the nano-filtered and concentrated skimmed milk obtained in the step 4) to obtain the dairy product for controlling carbohydrates. According to the invention, no processing aid is used, and the low-sodium high-calcium dairy product can be prepared on the premise of controlling carbohydrates only through combined use of processes, so that the health demand and the taste demand of consumers are both considered.

The invention relates to ice cream yoghourt and a preparation method thereof. The ice cream yoghourt is prepared from the following raw materials: concentrated raw milk, lactic acid bacteria and a stabilizer. The lactic acid bacteria comprise streptococcus thermophilus, lactobacillus delbrueckii subsp. Bulgaricus and bifidobacterium animalis subsp. Lactis. The ice cream yoghurt prepared by the preparation method disclosed by the invention is smooth in mouth feel after being refrigerated and extremely has a wire drawing effect. Soft frozen type / hard frozen type ice cream yoghourt is prepared by stirring and congealing or freezing after stirring, the taste and flavor of the ice cream yoghourt are similar to those of ice cream, and the ice cream yoghourt can also be directly stirred to prepare a yoghurt cover (milk cover type ice cream yoghourt), so that various eating modes of refrigeration, freezing and stirring are realized. In addition, the yoghurt is good in stability and shows excellent melting resistance and whey separation resistance.

The invention discloses laminarin yoghourt and a preparation method thereof, and belongs to the technical field of food processing. The preparation method specifically comprises the following steps: (1) mixing raw milk, white granulated sugar, a water-extracted laminarin aqueous solution and water, sterilizing and cooling; (2) adding a leavening agent, fermenting and demulsifying; and (3) stirring, cooling, filling, carrying out low-temperature after-ripening, and carrying out cold storage, thereby obtaining the product. The laminarin is added into the yoghourt, so that the viable count of lactic acid bacteria in the shelf life can be remarkably increased, the taste is improved, and the laminarin yoghourt is widely applicable to stirring type yoghourt, drinking type yoghourt, solidification type yoghourt, browning yoghourt and the like.

When a payment terminal, a refrigerated raw material supply machine, and a beverage dispenser constitute a beverage supply system, ensure proper operation. [Solution] A control device applied to a beverage supply system 1 including a beverage dispenser 10 that supplies beverages produced in a beverage production unit 12 to cups C placed in a beverage supply unit 22, wherein the control device includes a beverage supply control unit 13 that, when the beverage supply system 1 includes at least one of a payment machine 50 that performs payment processing and a milk dispenser 30 that supplies raw milk to cups C as part of the beverage, allows at least one of the payment machine 50 and the milk dispenser 30 to be operated together with the beverage dispenser 10, subject to registration of a business license number from the relevant local government.

The invention belongs to the technical field of high-calcium dairy products, and particularly relates to low-sodium high-calcium long-term stable vitamin-containing cheese. The vitamin A and the vitamin D are added into the casein milk, calcium absorption and utilization are promoted, inorganic calcium salt does not need to be additionally added, the content of primary milk calcium is increased through a concentration technology, the high-calcium and low-sodium standard is achieved, and therefore the absorption advantage of the primary milk calcium is brought into play. Through improvement and deep coupling of three aspects of processes of secondary differential homogenization, steam direct injection instantaneous sterilization and reduced pressure flash evaporation, the shelf life, the stability and the flavor coordination of the plateau raw milk calcium cheese are obviously prolonged unexpectedly, and the product is good in fluidity and suitable for being sucked.

A method for producing fermented milk, the method comprising: a fermentation step for adding a fermented milk starter to a raw material mixture containing raw milk, and fermenting a mixture of the raw material mixture and the fermented milk starter; and a cooling step for cooling the fermented product obtained in the fermentation step. In the fermentation step, the mixture or the fermentation product thereof is fermented while the mixture or the fermentation product thereof is caused to flow so that the 90% particle diameter of the mixture or the fermentation product thereof on the basis of the volume does not exceed 125 [mu] m, and in the cooling step, the fermentation product obtained in the fermentation step is caused to flow while being cooled.

This invention discloses a selenium-enriched dairy product from selenium-enriched dairy cows and its preparation method, comprising the following components and process characteristics: Basic milk matrix: by mass percentage, containing 85-95% raw milk or reconstituted milk, 0.5-2% milk protein concentrate, and 0.1-0.5% fructooligosaccharides; Probiotic-polyphenol complex: composed of *Lactobacillus plantarum* LP-33 (preservation number CGMCC No. 24567) and grape seed polyphenols, wherein the polyphenols are compounded in a 1:1 ratio with zein-chitosan bilayer microencapsulated form in a free state, with a total addition amount of 50-100 mg / L; Dynamic pH control system: during fermentation, the pH value is monitored in real time and a 0.1-0.5 mol / L sodium bicarbonate buffer solution is automatically added to maintain the pH at 5.0-5.5. This invention achieves breakthroughs in viable count and acid resistance; through dynamic pH control and synergistic protection by polyphenols, the viable count of the finished product is ≥1×10⁻⁶. 9 With a CFU / mL concentration, the survival rate of probiotics in simulated gastric juice for 2 hours is >80%, solving the problem of "high output but low intake" of probiotics in traditional fermentation.

The utility model discloses an automatic lamb feeding and lactation device which comprises a water supply system, a raw milk container, a heat exchanger, a mixing tank and a powder buffer hopper, a discharge port of the powder buffer hopper is located over the mixing tank, a water bath heater is installed on the periphery of the bottom of the mixing tank, and the bottom of the mixing tank is connected with a nipple through a milk pipe; the tail end of the water supply system is provided with two branches, the tail end of one branch is provided with a water washing nozzle, and the tail end of the other branch is connected with the top of the heat exchanger; the top of an inner cavity of the mixing tank is connected with an alkaline detergent tank through an alkaline detergent inlet pipe, and the top of the inner cavity of the mixing tank is connected with an acid detergent tank through an acid detergent inlet pipe. The lamb feeding mechanical level can be improved, a mixed feeding mode is provided, fresh milk and milk replacer can be fed, meanwhile, the milk replacer and goat milk can be mixed for precise feeding, automatic cleaning can be achieved, the number of bacteria in the goat milk is effectively reduced, and external pollution is eradicated.

The invention discloses a preparation method of zero-lactose yoghurt fermented milk for infants, which specifically comprises the following steps: firstly, performing high-temperature sterilization on raw milk, then cooling, and adding lactase Nola Fit 5500 before fermentation to perform pre-hydrolysis of lactose so as to ensure zero lactose of the product from the source. Then, compound probiotics composed of bifidobacterium animalis subsp. Lactis HN019, lactobacillus mucus fermentation CECT5716, lactobacillus rhamnosus HN001 and bifidobacterium breve M-16V are added, low-temperature slow fermentation is carried out for 15 hours at the temperature of 41 + / -1 DEG C, and no exogenous sugar is added in the whole process. According to the process, nutritional ingredients are reserved to the maximum extent through mild fermentation, formation of natural flavor is promoted, and the obtained product is safe, nutritional and easy to digest and can effectively improve intestinal health of infants and reduce the risk of digestion discomfort.

The invention belongs to the technical field of food processing, particularly relates to a tall milk skin solid dairy product and a preparation method thereof, and aims to introduce an octenyl succinic acid tamarind polysaccharide ester and ferulic acid chitosan whey protein conjugate aiming at the problems that a traditional milk skin product is low in structural strength and easy to oxidize and deteriorate. The preparation method comprises the following key steps: premixing the two compounds with raw milk according to a specific ratio, heating, adding fried tall milk, staged temperature control standing, cooling and the like to finally obtain the finished product. In the two modified compounds, the former is prepared through an esterification reaction of polysaccharide and anhydride, and the latter is prepared through an enzymatic grafting and protein conjugation reaction. Through the synergistic effect of the components, the mechanical strength and lifting completeness of the milk skin layer can be remarkably enhanced, fat oxidation is effectively inhibited, the shelf life is prolonged, and the fusion degree of taste and flavor is improved. The method is reliable in process, and the obtained product has both traditional flavor and stable quality of modern food, and has good application prospects.

This utility model discloses an addition device for preparing starter cultures in a yogurt production line, relating to the technical field of yogurt production lines. The utility model includes a main frame mechanism, which includes a mixing chamber. A starter culture storage tank is fixedly connected to the top of the mixing chamber, and a flow control component is installed inside the starter culture storage tank. Specifically, the utility model uses a feeding component where a motor drives a pulley to rotate via a shaft. During the rotation of pulley one, a bevel gear is driven to rotate via a second pulley. The rotation of bevel gear one, in turn, drives several distributing fan blades to rotate at a uniform speed. This uniform and constant-speed dispensing of the starter cultures allows for rapid and thorough mixing between the starter cultures and raw milk, accelerating the start-up speed of subsequent fermentation processes, thereby shortening the entire production cycle and significantly improving work efficiency.

This invention relates to the field of food technology, and in particular to a pandan-flavored milk and its preparation method. Based on the total weight of the pandan-flavored milk, it comprises the following substances by weight percentage: 80%–85% raw milk, 2.7%–4.3% sugar, 2.0%–3.0% coconut milk, 2.0%–3.0% pandan pulp, 0.020%–0.025% gellan gum, 0.12%–0.20% emulsifier, 0.03%–0.04% acidity regulator, 0.06%–0.08% antioxidant, and the balance being water. The pandan-flavored milk contains no added flavorings or colorings, and has a bright color and a rich, harmonious herbal flavor characteristic of pandan. Within a shelf life of 6 months at room temperature, there is no significant difference in color and flavor, and the product does not exhibit obvious layering.

The invention discloses an animal lactation period determination method based on milk component content, and belongs to the technical field of milk quality detection and livestock breeding. Comprising the following steps: screening emulsion components which can be used as biomarkers in different lactation periods by utilizing an omics technology, carrying out quantitative analysis, and constructing a judgment model, so as to accurately judge the lactation periods of animals. The method comprises the specific steps of sample collection and grouping, biomarker screening and quantitative detection, model construction, to-be-detected sample detection and lactation period judgment. The animal lactation period determination method based on the animal milk component content is not interfered by factors such as a breeding mode and a feed type, is simple in process and high in universality, can provide technical support for raw milk grading of a dairy product enterprise, quality control in a dairy product processing process and accurate feeding of a farmer, and has a wide application prospect. The dairy product quality stability and culture benefits are effectively improved.

The invention discloses an emblic leafflower fruit milk processing technology optimization method based on a single factor and pharmacodynamic experiment, and belongs to the technical field of traditional Chinese medicine processing, and the method comprises the following steps: screening out optimal technological parameters through the single factor experiment: mixing emblic leafflower fruit and raw milk according to a material-liquid ratio of 1: 15, soaking at 45 + / -5 DEG C for 12 hours, cleaning milk stains, naturally air-drying for 2 hours, and drying at 50 DEG C for 24-48 hours until the water content is less than 6%. A liquid chromatography-tandem high-resolution mass spectrometry technology is adopted for analysis and displaying that the content of gallic acid, ellagic acid and corilagin in a processed product is remarkably reduced. Pharmacodynamic experiments prove that the toxicity of the processed product to WRL68 hepatocytes and 293T renal cells is weakened, the survival rate of the hepatocytes and the renal cells is increased along with reduction of the concentration of the components, and the toxicity reduction effect is achieved. The technological parameters are clear, the quality is stable, and a scientific basis is provided for standardized production and clinical safe medication of emblic leafflower fruit milk processing.

The invention belongs to the technical field of dairy product processing, and discloses yeast protein fermented milk, a preparation method, a device and application, a raw material composition of the fermented milk comprises raw milk, a sweetening agent, yeast protein, a stabilizer and a leavening agent, the yeast protein is compound modified yeast protein, and a dispersion technology combining homogenization and ultrasonic-assisted dispersion is adopted in the preparation process. And a segmented gradient fermentation process and a segmented dynamic after-ripening process are matched. The invention solves the problems of high cost of protein supplement sources, easy generation of peculiar smell, serious whey separation of fermented milk, short shelf life and single nutrition in the prior art, and the obtained product is balanced in nutrition, fine and uniform in texture, pure and harmonious in flavor, obviously prolonged in shelf life, adaptive to industrial production requirements and suitable for industrial production. The method can be applied to production of flavored fermented milk and fermented milk-containing beverages, and has good application value.

The utility model relates to the technical field of raw milk detection, and provides a raw milk doping station and a raw milk detection system. The raw milk doping station comprises a workbench, and a container placing rack, a sample rack, a reagent adding device, a first manipulator and a second manipulator which are arranged on the workbench; the first manipulator and the second manipulator can obtain a sample bottle of the sample rack and shake up a sample in the sample bottle, the sample is moved into a container after shaking up, and the first manipulator and the second manipulator can alternately move the container to an adding position of the reagent adding device; after the first manipulator or the second manipulator obtains the container of the reagent adder, the container is shaken up and moved to a to-be-detected station. The first manipulator and the second manipulator can realize automatic operation according to actual requirements, and the reagent adder can continuously work, so that the doping efficiency is improved.

The lactose-free liquid milk production line comprises a raw milk system, a membrane filtration system and a blending and sterilizing system, the membrane filtration system comprises an ultrafiltration separator, a nanofiltration separator, a reverse osmosis filter and a dilution pipeline, the ultrafiltration separator is provided with a first feed port, a first reserved liquid outlet and a first penetrating fluid outlet, and the nanofiltration separator is provided with a second feed port and a second penetrating fluid outlet; the reverse osmosis filter is provided with a third feeding hole, a third reserved liquid outlet and a third penetrating liquid outlet; the raw milk outlet is communicated with the first feeding hole; the first penetrating fluid outlet is communicated with the second feeding hole; the second penetrating fluid outlet is communicated with the third feeding hole; the first reserved liquid outlet and the third reserved liquid outlet are both communicated with a fourth feeding hole of the blending and sterilizing system; the third penetrating fluid outlet is communicated with a dilution pipeline, and the dilution pipeline is used for diluting liquid entering the ultrafiltration separator and / or the nanofiltration separator. The scheme is beneficial for preventing the liquid milk from losing a large amount of salt ions and also beneficial for reducing the carbohydrate content.

This invention provides a ready-to-drink milk tea based on a ternary complex stabilized with κ-casein genotype and its preparation method, belonging to the field of dairy processing technology. It includes a ternary complex of casein micelles containing AA genotype κ-casein, epigallocatechin gallate, and fructose. The preparation of the ready-to-drink milk tea includes the following steps: S1: raw material screening and pretreatment; S2: preparation of the ternary complex; S3: blending and processing of the ready-to-drink milk tea. By screening AA genotype κ-casein raw milk and using a specific sequence of first compounding EGCG and then grafting fructose, a casein micelle-EGCG-fructose ternary complex with uniform structure and controllable particle size is constructed. Fructose is further grafted onto the surface of the complex through glycosylation, effectively masking the excessive binding sites of proteins and polyphenols, significantly inhibiting the formation of insoluble aggregates, thereby maintaining excellent colloidal stability of the product during its shelf life.

The application relates to the technical field of food ingredient analysis, and discloses a mastitis identification method for dairy animals, a server and a non-marking online raw milk somatic cell detection device. In the production process of a milking production line, a cell image of a raw milk sample is collected in real time; the cell image includes somatic cells in the raw milk sample which are distributed in a single layer; the somatic cells in the cell image within a preset time period are detected and tracked, and population morphological features, population texture features, population subgroup features and a somatic cell concentration of all the somatic cells are extracted; the population morphological features, the population texture features, the population subgroup features and the somatic cell concentration of all the somatic cells are aggregated to obtain cell population features of the raw milk sample; and based on the cell population features, the mastitis health state of the dairy animal producing the raw milk sample is determined. The mastitis health state detection accuracy of the dairy animal is improved.