Gannan Yak Milk Powder [Gansu Gannan Specialty]

What is Gannan Yak Milk Powder? Authentic Gansu Gannan Specialty: Gannan Yak Milk Powder

Content Summary:Do you want to know what Gannan Yak Milk Powder is? This article is a detailed introduction to the special product of Gannan, Gansu Province - Gannan Yak Milk Powder. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Gannan Yak Milk Powder. The full text takes about 8 minutes to read, mainly including the basic introduction of Gannan Yak Milk Powder and its nutritional value? Wait

Basic Introduction of Gannan Yak Milk Powder

Gannan Prefecture is located in the northeast of the Qinghai Tibet Plateau, with an average altitude of 3000 meters. Animal husbandry is a traditional industry in the area and a major yak production area in China. Gannan Prefecture has vast grasslands, abundant aquatic plants, and no pollution. It is known as one of the best natural pastures in Asia, and its unique geographical advantages have created yak milk with high protein, fat, and energy content; Rich in minerals and vitamins; Complete range of amino acid types; Natural and pollution-free characteristics. It has also created dairy products made from yak milk that are highly nutritious, high-quality, and safer

Quality and technical requirements

1. Milk source cattle requirements

Gannan yak (local group)

II. Conditions for Milk Origin

At an altitude of over 3000 meters, the "Three Rivers and One River" (Yellow River, Tao River, Daxia River, and Bailong River) in the upper reaches of the Yellow River and Yangtze River systems are the main water sources, and natural grasslands containing plants such as Cordyceps sinensis, Snow Lotus, Rhodiola rosea, Codonopsis pilosula, Pubei, Pinellia ternata, Qianghuo, Rhubarb, Salvia miltiorrhiza, Paeonia lactiflora, Gentiana macrophylla, Hedyotis diffusa, and Angelica sinensis are used as grazing land

III. Feeding method: Grazing feeding

IV. Production and Processing Management

(1) Milk Source Requirements: Yak milk produced within the production area that meets the requirements of one to three items mentioned above

(II) Production process:

fresh milk acceptance → fresh milk measurement → fresh milk filtration → fresh milk cooling storage → fresh milk preheating → purified milk → pasteurization → cooked milk cooling storage → evaporator preheating → high-temperature sterilization → evaporation concentration → concentrated milk storage → concentrated milk filtration → spray drying → fluidized bed secondary drying → vibrating screen powder screening → powder storage → packaging → storage in the warehouse to be inspected → finished product inspection → warehousing

(III) Key process requirements:

1. Raw milk collection

(1) Manual milking: From 6 to 8 in the morning, apply cream to the hands to milk the yaks

(2) Antibiotics, alkalis, and freshness testing

(3) Filtration: Pour raw milk into a filter tube for double-layer filtration to remove impurities

(4) Storage and transportation: Cool down to 2 ℃ to 4 ℃ through a cooling tank and seal it before loading and transporting it to the processing site

2. Raw milk receiving: The storage temperature of the milk warehouse is required to be between 4 ℃ and 8 ℃, and the storage time should be ≤ 12 hours

3. Pasteurization: 85 ℃± 1 ℃, time is 15 seconds. Cool to 0 ℃ to 4 ℃ or below, store at 0 ℃ to 4 ℃, and store for ≤ 8 hours

4. Vacuum concentration

(1) Pre sterilization: High temperature short-term sterilization method is selected, and the sterilization formula is 89 ℃ to 92 ℃/36S

(2) Three effect falling film evaporation and high-pressure spray concentration: the mass fraction of skimmed milk powder and whole fat concentrated milk is 42% to 50%

5. spray drying: high temperature spray drying is adopted, with the inlet temperature of 140 ℃ to 160 ℃ and the outlet temperature of 60 ℃ to 65 ℃

Yak milk is more nutritious than regular cow milk, with much higher levels of solids, protein, and organic calcium. It has a dry matter content of 18.3%, milk fat content of 6.82%, lactose content of 5.2%, and milk protein content of 5.6%, which is 53%, 97.68%, 100.72%, and 23% higher than that of black and white milk, respectively. The calcium content in yak milk is 1475.3mg/L. 33.7% higher than ordinary cow's milk at 1102.2mg/L. In addition to vitamin B5, vitamins A, C, B1, B2, B6, and B12 D、 Nicotinic acid and carotenoids are higher than those in regular cow's milk.; Essential amino acids are about 15% higher than black and white milk and contain 18 types of amino acids that the human body needs, of which 8 are essential amino acids that cannot be synthesized in the human body. The iron content in yak milk is 9.8 times that of regular milk, zinc is 3 times that of regular milk, and calcium is 1.13 times that of regular milk. This means that drinking one cup of yak milk is equivalent to drinking four cups of regular milk. Long term consumption of yak milk can enhance the human immune system

In addition, yak milk itself belongs to a type of milk, but it is purer than ordinary milk. It has a rich and mellow taste, a natural milk aroma with less gamey smell, and more dry matter than ordinary milk,; The milk is thick and the milk aroma is pure; No essence and sucrose; Good solubility