T/QOAPA 003-2021
Technical specification for the production of yak yoghurt (English Version)
- Standard No.
- T/QOAPA 003-2021
- Language
- Chinese, Available in English version
- Release Date
- 2021
- Published By
- Group Standards of the People's Republic of China
- Latest
- T/QOAPA 003-2021
- Scope
- Yak yogurt: a product made from fresh yak milk as raw material, sterilized and fermented by inoculation with Streptococcus thermophilus and Lactobacillus bulgaricus (Lactobacillus delbrueckii subsp. Bulgaricus). Technical process: fresh yak milk → filtration → ingredients → sterilization → cooling → adding fermentation bacteria → fermentation → refrigeration → finished product. Filter the yak milk with three or four layers of clean and sterilized gauze; stir the white sugar, stabilizer and yak milk evenly to form raw milk; pasteurize the raw milk obtained in the above steps, and control the temperature Maintain at 80°C~85°C for 30~40 minutes; Cooling and inoculation of bacteria: lower the temperature of the raw milk to 37°C~40°C, and inoculate the bacteria into the raw milk; Fermentation: Inoculate the raw milk Fermentation is carried out to obtain yak yogurt. Packaging, labelling, storage.
T/QOAPA 003-2021 history
- 2021 T/QOAPA 003-2021 Technical specification for the production of yak yoghurt
