The wheat flour processing requires strict control of process parameters and operating conditions in each link to ensure the production of flour products with stable quality and in line with standards.The wheat flour processing generally includes the main links such as raw wheat cleaning, moisture regulation, grinding and screening, flour preparation and packaging, etc.
Milk powder is a powdered product made from raw cow (sheep) milk through various processing techniques, with or without added vitamins, minerals, and other nutrients. It can be used for brewing, drinking, food processing, and other purposes.Milk powder mainly includes concocted milk powder, milk powder, infant formula milk powder (wet process), etc. Its main processes include: raw milk acceptance - milk purification - ingredient standardization - homogenization - sterilization & concentration - spray drying - cooling - packaging - inspection.
Liquid milk is a liquid product made from raw cow (sheep) milk, with or without reconstituted milk, with or without auxiliary materials, and through appropriate sterilization processes, aseptic filling or ultra-clean filling. There are mainly pasteurized milk, ultra-high temperature sterilized milk, sterilized milk, and modulated milk.
Yogurt is a pH-reduced dairy product made from raw cow's (goat's) milk or milk powder that is sterilized and fermented. It mainly includes kefir, flavored kefir, flavored Yogurt. If raw cow's (goat's) milk or milk powder is used as raw material, the product made by sterilization and inoculation with streptococcus thermophilus and Lactobacillus bulgaricus (Lactobacillus delbrueckii bulgaricus subsp. bulgaricus) fermentation is yogurt. If more than 80% of raw cow (goat) milk or milk powder as raw material, add other raw materials, after sterilization, fermentation, pH value is reduced, before or after fermentation, with or without the addition of food additives, nutrient enhancers, fruits, vegetables, grains and other products made of Yogurt is the flavor. If more than 80% of raw cow (sheep) milk or milk powder as raw materials, add other raw materials, by sterilization, inoculation of Streptococcus thermophilus and Lactobacillus bulgaricus (Lactobacillus delbrueckii bulgaricus subsp. delbrueckii) fermentation before or after the addition of food additives, nutrient fortifiers, fruits, vegetables, grains, etc. The products is the flavor of sour milk.
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