T/QOAPA 003-2021- Active Group standards

T/QOAPA 003-2021 - Technical Specifications for Yak Yogurt Production

T/QOAPA 003-2021-

Publish Date: 2021-12-20 Implement Date: 2022-01-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/QOAPA 003-2021-

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Comprehensive information about milk and dairy products

Publish Date: 2021-12-20

Implement Date: 2022-01-01

Scope

Scope: This standard specifies the terms and definitions, production processes, technical requirements, key process links and control parameters, production specifications, labels and marks, packaging, storage, and transportation requirements for yak yogurt. Main technical content: Yak yogurt is a product made from fresh yak milk through sterilization, inoculation with thermophilic streptococcus and Lactobacillus bulgaricus (Lactobacillus bulgaricus subspecies), and fermentation. The technical process includes: filtering and sterilizing fresh yak milk, adding fermentation bacteria, and refrigerating the finished product. The yak milk is filtered through clean and disinfected three-layer or four-layer gauze; white sugar and stabilizers are mixed with the yak milk to form raw milk; the raw milk obtained in the above steps is pasteurized at a temperature of 80℃~85℃ for 30~40 minutes; the temperature of the raw milk is lowered to 37℃~40℃, and the bacteria are inoculated into the raw milk; and the raw milk is fermented to obtain yak yogurt. Packaging, marks, and storage are also included.