T/QOAPA 001-2021- Active Group standards

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

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: -

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 norms, and labeling and marking, packaging, storage, transportation, and other requirements for yak butter; Main technical content: Yak butter: A food fat product made from highland yak milk (including fermented or non-fermented milk) through emulsification, separation, cooling, and molding; Production process: Filter and heat the raw yak milk, separate it using a mold, cool and mold it, package and label it, and store it; Select fresh yak milk for collection. Wash the container with boiling water and dry it. Wash hands with hot water, wear hats, masks, and gloves, and wipe the yak milk teats with 75% alcohol or hot towels; Filtration: Clean 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 a traditional butter separation barrel. Use a wooden piston to manually stir it up and down until the butter separates. Then knead it repeatedly to remove residual water and milk; Molding and packaging