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: -

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 specifications, labeling and marking, packaging, storage, and transportation requirements for yak curd. Main technical content: Yak curd is a dairy product obtained by removing fat from yak milk during butter making, fermentation, heating, coagulation, shaping or non-shaping, dehydration and drying. Production process: Raw material processing, sterilization, fermentation, acidification, heating, coagulation, gradient rinsing, extrusion, dehydration, drying, testing, packaging, and storage. - Filtration: 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, maintaining 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 boil it 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 inoculum at a dosage of 1.0-6.0g/kg, stir well, and cover the tank at 35-40°C for 24-48 hours. The pH value at the end of fermentation should be 5.3-5.7, then stop fermentation to obtain curd coagulum. - Heating coagulum: Heat the fermented curd coagulum at 50-60°C for 20-40 minutes to obtain curd coagulum with whey drained off. - 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 and drain until no obvious water droplets fall off. - Drying: Disperse the drained coagulum into 0.5-1.0cm small granules, evenly spread on trays with stainless steel sieves at a thickness of 1-3cm,