T/QOAPA 002-2021 Active Group standards

T/QOAPA 002-2021 Technical Specifications for the Production of Yak Curd Cheese

T/QOAPA 002-2021

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 002-2021

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 steps and control parameters, production norms, and labeling and marking requirements for yak curd; as well as requirements for packaging, storage, and transportation. Main technical content: Yak curd is a dairy product obtained by skimming fat, fermenting, heating, coagulating, shaping or non-shaping, dehydrating, and drying yak milk during the butter-making process. Production process: Raw material processing, sterilization, fermentation, acidification, heating, coagulation, gradient rinsing, extrusion, dehydration, drying, testing, packaging, and storage. First, filter the yak raw milk through 3-4 layers of sterilized clean gauze or coarse white cloth at 40-50°C to promote fat removal and obtain skimmed milk. Sterilization: Place the skimmed milk in a sterilized clean container and conduct water bath sterilization to maintain the temperature between 63-72°C for 30 minutes, or 75-85°C for 15-20 minutes, or above 85°C for 15 minutes, or directly heat and boil for 5 minutes to sterilize. Fermentation and acidification: Rapidly cool the sterilized skimmed milk to 40-45°C and transfer it to a sterilized insulated tank. Add the inoculum at a rate of 1.0-6.0g/kg, stir evenly, and cover the tank at 35-40°C for 24-48 hours. When the pH value reaches 5.3-5.7, stop fermentation to obtain curd coagulum. Heating the curd coagulum: Heat the fermented curd coagulum at 50-60°C for 20-40 minutes to obtain curd coagulum with drained whey. Gradient rinsing: Rinse the curd coagulum with gradient warm water to obtain rinsed curd coagulum. Extrusion dehydration: Place the rinsed curd coagulum in a sterilized container with a 20-60 mesh filter cloth, cover it, and drain until no obvious water droplets fall. Drying: Disperse the coagulated substance into 0.5-1.0cm small particles, evenly spread on a stainless steel sieve-bottomed tray with a thickness of 1-3cm, and dry a