T/QOAPA 001-2021 Active Group standards

T/QOAPA 001-2021 Technical Specifications for the Production of Yak Ghee

T/QOAPA 001-2021

Publish Date: 2021-12-17 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 001-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: \nLivestock and poultry

ICS Name: Comprehensive information about milk and dairy products

Publish Date: 2021-12-17

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 markings, packaging, storage, transportation, and other requirements for yak butter; Main technical content: Yak butter: a food fat product produced from highland yak milk (including fermented or non-fermented milk) through emulsification, separation, cooling, and molding; Production process: raw yak milk filtration, heating, separation, molding, packaging, labeling, and storage; Select fresh yak milk for collection. After washing the container with boiling water and drying it, wash hands with hot water, wear hats, masks, and gloves, and wipe the yak nipple with 75% alcohol or hot towels; Filtration: wash the sieve with boiling water and dry it. Filter the yak milk through a 200-mesh sieve; Heating: heat the yak milk to 15-20℃; Add the heated yak milk to an automatic milk separator or to a traditional butter separation wooden barrel. Use a wooden piston to manually stir it up and down to separate the butter. Then knead it repeatedly to remove residual water and milk; Molding and packaging