Contents of this article
- Ranking of the top 50 domestic dairy companies
- What brands are there in the Dairy Alliance
- China Milk National Standard
- The difference between Chinese dairy cows and China Dairy Magazine
- What are the varieties of Chinese dairy industry
1. Ranking of the top 50 domestic dairy companies
1. Yili: A brand from Inner Mongolia, its products include milk powder, ice cream, yogurt, cheese, etc.
2. Mengniu: a brand from Inner Mongolia, established in 1999.
3. Bright: Mainly engaged in fresh milk, yogurt, lactic acid bacteria products and room temperature milk, etc.
4. Wahaha: Founded in 1987, it is China\’s largest and most profitable beverage company.
5. Yakult: Its products are rich in active lactic acid bacteria.
6. Sanyuan: It has a 50-year history and currently cooperates with some internationally renowned food companies, such as McDonald\’s, Baxi, Anrud, etc.
7. Junlebao: Its products include low-temperature fermented milk, normal temperature liquid milk, and infant formula milk powder.
2. What brands are there in the Dairy Alliance
November 2015 On the 18th, the China Farmland Dairy Alliance was established in Beijing. The Alliance is an open industry voluntarily formed under the initiative of the Bureau of Reclamation of the Ministry of Agriculture and is composed of national or regional dairy enterprises, standardized large-scale dairy farms and dairy research institutes in 12 reclamation areas across the country that have comparative advantages in the dairy industry. alliance. A number of well-known farming dairy companies including Shanghai Guangming, Beijing Sanyuan, Heilongjiang Wandashan, and Guangzhou Yantang are among them.
1. \”China Dairy\” Magazine (Secretariat) of the Institute of Agricultural Information, Chinese Academy of Agricultural Sciences)
5. Heilongjiang Wandashan Dairy Co., Ltd.
6. Hailar, Inner Mongolia Nongken Group Co., Ltd.
11. Gansu Nongken Tianmu Dairy Co., Ltd.
13. Xinjiang Tianrun Dairy Biological Products Co., Ltd.
14. Xinjiang Corps Dairy Group Co., Ltd.
3. China\’s National Milk Standards
According to the national standards \”GB25190-2010\” and \”GB19645-2010\”: Sterilized milk The protein content of medium-sized cow\’s milk should be no less than 2.9g/100g, and that of goat\’s milk should be no less than 2.8g; and pure milk is not allowed to add any food additives.
4. Differences between Chinese Cows and China Dairy Magazine
Main Differences There are three items: 1. Sponsor: The organizer of \”Chinese Dairy Cow\” magazine is the China Dairy Dairy Association, and the organizer of \”China Dairy Industry\” magazine is the China Dairy Dairy Association and the Agricultural Information Institute of the Chinese Academy of Agricultural Sciences. 2. Release cycle: \”Chinese Dairy Cow\” is Bimonthly, \”China Dairy Industry\” is a monthly magazine, 3. Impact factor: \”China Dairy Industry\” comprehensive impact factor in 2020 is 0.41, \”China Dairy Industry\” impact factor is 0.15.
5. What are the varieties of China’s dairy industry
1. It is generally made into a cake shape with a thickness of about 1 cm and a radius of about 10 cm. It is slightly yellow in color, has dense pits on the surface, and has high nutritional value.
2. Production method: Filter the milk and put it into the pot. Heat it over high heat. When it is close to boiling, reduce the fire and stir it with a spoon to keep it from boiling. , there is no skin on the surface, and the purpose of flipping is to evaporate part of the water, destroy the protein film on the fat surface, and cause the milk fat to accumulate; when dense foam forms on the surface of the milk, remove the pot and place it in a cool place to cool naturally. After one night, a thick layer of milk skin will form on the surface of the milk. Use a knife to cut the milk skin along the edge of the pot. Use chopsticks to lift it up to form a semicircular milk skin. After drying, you will have the finished milk skin.
3. Naipizi can be eaten in milk or roasted until slightly brown. The flavor is very special.
4. Production method: This can be made with the skim milk left after making milk skin. Put the skim milk in a container to ferment and coagulate naturally, then pour out the whey, put the remaining curd into a pot, heat and stir, let part of the water evaporate, when the viscosity increases, take it out and put it in a square lunch box, cool it It\’s milk tofu. If you want to preserve it for a long time, you can dry the milk tofu in strong sunlight.
5. Ghee is the most common delicacy in Inner Mongolia, Qinghai, Tibet and other places.
6. Production method: If we do this, we need to use a milk separator to separate the fresh milk into cream or milk skin, and then pour it into the wood. Ferment in the barrel for a week, stirring frequently during this period; then take out the solidified butterfat with a strong sour smell condensed on the surface, squeeze out the milk, rinse and rub it in cold water, and finally squeeze out as much water as possible to make ordinary ghee. ; If you melt this fat in a pot, remove the impurities floating on the surface of the fat, heat it until there is no moisture in the pot, pour it out and remove the slag at the bottom, and after cooling, it will be shelf-stable ghee.
7. Milk wine is made from the whey left over from making milk tofu, and a small amount of raw milk is added to it. It is placed in an airtight container and placed in a room with a higher temperature. Fermented in medium. Fermentation takes about 20-30 days, and is then distilled using the method of making liquor. The alcohol content of the final milk wine is about 10% or more. This technical requirement is high and we cannot do it ourselves.
8. Mare milk is made from mare milk. The production method is: put fresh mare milk into a wooden barrel, add fermentation agent (Lactobacillus bulgaricus, Lactobacillus bulgaricus, yeast or brewer\’s yeast), stir for about 15 minutes, cover the barrel, leave it overnight for gradual fermentation, and then pour it into another wooden barrel. A little raw milk is left in the original wooden barrel in preparation for adding new mare\’s milk for fermentation. Pour the mare\’s milk in the second bucket into another wooden barrel after 3 days, and pour it 6 times, once a day, until the mare\’s milk is completely fermented and mature, and then it is ready for drinking. Let\’s just take a look at this.
This is the end of sharing about China Dairy Information Network, I hope it can help you.
