T/QOAPA 003-2021 Active Group standards

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

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: \nLivestock husbandry

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 norms, and labeling and marking requirements for yak yogurt; Main technical content: Yak yogurt: a product made from fresh yak milk through sterilization, inoculation with thermophilic streptococcus and Lactobacillus bulgaricus (Lactobacillus bulgaricus subspecies), and fermentation. Technical process: Filter and sterilize fresh yak milk, cool it, add fermentation bacteria, and refrigerate the finished product. Filter the yak milk using clean and disinfected three-layer or four-layer gauze. Mix white sugar and stabilizers with the yak milk to form raw milk. Pasteurize the raw milk at a temperature of 80°C to 85°C for 30 to 40 minutes. Cool and inoculate the bacteria: Reduce the temperature of the raw milk to 37°C to 40°C and inoculate the bacteria into the raw milk. Ferment the raw milk to obtain yak yogurt. Packaging, marking, and storage