Traditional Chinese Prepare liquid milk: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Prepare liquid milk. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 7483 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Prepare liquid milkThe basic raw material of the prepared milk product can be prepared liquid whole milk. This product is manufactured so that it can be dispensed like fresh milk to the consumer. Prepared liquid milk must be homogeneous and pasteurized, sterile (just like bottled sterile milk), or UHT and sterilized, and packaged as an UHT long-term preservation product. In addition, fresh milk can be made into a mixture of fresh milk and modulated milk, thus expanding the supply variety.Preparation method 1. Preparation - Dissolve milk powder (non-fat milk solids part)(1) Put an appropriate amount of high-quality drinking water into the mixing tank. The water should be heated or adjusted to 40~ …
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Lei Cheng
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