I. Foreword

Milk is basic food when we are young. It features rich nutrition, delicious, is perfect food in this natural world. People improve living standard and intensify health conscience. Dairy product’s quotation becomes larger and larger in food structure. “Return to nature” becomes fashion in drinking consumption.

Diary aroma is one of people’s favorite and familiar aroma. If we put proper dairy flavor in product, it will not only concentrate milk flavor highly but also can increase product quality.

II. Dairy Essence Mechanism and Characteristics

2.1 Milk content instruction

There are hundreds of chemical contents including water, fat, protein, sugar, salt and vitamin, enzyme, gas and so on.

2.2 Diary essence instruction

Comparing with milk product, dairy essence includes fresh milk, evaporated milk, dry cheese, and yoghourt. There isn’t any difference among all of these dairy categories. There is only something little differences in quantity and proportion. Dairy essence manufacturing technology mainly contains three methods: aroma-adjusting, enzyme method combining with aroma-adjusting, and the combination of zymotechnics and aroma-adjusting method.

III. Principle and Characteristics of Diary Essence Made by Zymotechnics

            Principle of dairy essence made by zymotechnics

Base on fresh milk, combining zymotechnics and aroma-adjusting method; utilize self-separation, filtration, induction and second time of choosing. After further biochemical technology process, we can make natural and soft product. Put 300—400g in each ton of milk will increase milk aroma obviously.