New Zealand breeds milk cows producing high casein milk

Recently, New Zealand scientists have used genetically modified cows to produce high casein milk. Since cheese is mainly casein, the same amount of this milk can produce more cheese products. It is reported that dairy cows that produce high casein milk have two proteins—β-casein and κ-casein. Results Milk contains 20% more beta-casein than normal milk and kappa-casein is twice that of normal milk. Due to the high protein content of milk, the speed of its condensation is also increased, thereby shortening the time required to produce cheese.

Carrot is a kind of vegetable which is rich in nutrition and easy to process. The raw materials are bright red, the section yellow core is small, and the luster is not damaged. Processing should be selected one by one, cut off the non-edible parts, wash 2 to 3 times, according to the requirements of cutting into various shapes, such as block, sheet, stripe, dice, round pattern, stripe pattern, etc. the remaining material is generally processed into dice. The products used for export should be removed according to the requirements of merchants, and the peeling machine can be used for mass production. The processed products are blanched for 1-3 minutes in the hot water of 100 C in the basket. The blanching degree should be strictly controlled. If the blanching is excessive, the products will become soft and discolored, which will affect the quality of the products. After blanching, chill to below 10 C, drain on the vibrating drainer, freeze in the quick freezing device for 10 minutes, and pack quantitatively and refrigerate. Customers who need to freeze Diced Carrots can contact us at any time.

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