T/QOAPA 011-2021 Technical Specifications for the Processing of Yak Milk Skins

Scope

Scope: This document specifies the terms and definitions of yak milk skin, the requirements for the procurement of fresh yak milk, technical key points, hygiene requirements during processing, labeling and marking, net content, storage and transportation, etc. It applies to the processing and production of yak milk skin. Main technical content: Milk skin: a traditional dairy product made from yak milk through processes such as heating, milk separation, heat preservation, cooling, molding, and drying. Technical key points: Fresh yak milk is filtered to remove impurities, then gently heated to boiling in a pot while stirring to avoid burning; after boiling, the milk is stirred (mixed) with a spoon to form as many milk bubbles as possible; when a large amount of milk bubbles appear on the surface of the emulsion, the stirring (mixing) is stopped; the milk is kept at a moderate temperature of 4-6 hours without boiling; the heat preservation causes the milk fat to float, forming a layer of skin with a certain thickness and hardness on the surface of the yak milk; the fire is turned off for cooling until the milk skin is formed; the milk skin is cut along the edge of the pot, with the fat layer folded inward and placed on a container; it is dried naturally in a cool and ventilated place, with regular turning during the drying process; to avoid spoilage due to uneven heating. Packaging materials should be clean, odorless, sturdy, moisture-proof, tidy, beautiful, and free from odors, making them easy to load, store, and transport.

Development Information

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