National Institute of Intellectual Property
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Status |
Valid |
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(111) No. of registrations |
49-1 |
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Type of TP |
Certificate of geographical indication |
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(210) Application Number |
49-1 |
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(220) Date of application |
30.09.2024 |
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(540) Image |
KOKSHETAU KOYYTYLGAN SUTI KOKSHETAU CONDENSED MILK |
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(730) Owner |
Zhunussova Aynagul Kanatovna |
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(450) Number and date of the bulletin |
№ 48 - 29.11.2024 |
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(181) Validity period Type of product |
30.09.2034 Condensed milk |
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Indication of the place of production of the goods (boundaries of the geographical object): Kokshetau city A description of the quality, reputation and/or other characteristics of a product that are largely determined by its geographical origin: Kokshetau condensed milk is produced using natural fresh milk from local farms located in the Akmola region. On these farms, the cows graze on local meadows and feed on lush green grass. Grass is mostly water, but its dry matter contains water-soluble carbohydrates, proteins, fiber, oils, minerals and vitamins. Thus, it is a complete diet: everything the cow needs is in the grass. On pastures cows get enough of all necessary components. The area of Akmola region is famous for its fertility: farming and cattle breeding thrive on this territory. That is why Kokshetau dairy products are widely known. Milk is first collected from local farms, assessed for milk quality, then cooled, reserved and cleaned. Milk is heated to 25-30°C, normalized by adding cream or skim milk. Pasteurized at 85-87 ° C and thickened in a vacuum-apparatus at 55-60 ° C. At the end of the process, hot sugar syrup is added and the moisture content is adjusted. High-temperature pasteurization, which takes place at 90-95°C. This is an important stage in the production process, as it destroys all pathogenic microorganisms and allows stabilization of physical and chemical properties, preventing thickening of the milk during long storage. Next, the mixture is cooled to a temperature of 70-75°C. After this, intermediate storage is necessary until thickening begins. Then sugar is added and the resulting mixture of milk and sugar syrup is sent to a vacuum evaporation unit for thickening, where excess liquid evaporates from the milk due to strong heating, and the mixture becomes denser and more viscous. Hot products are moved to crystallizers, where in a vacuum environment, under constant mechanical action, it is cooled to 20 ° (20-25 min). This prevents the formation of large crystals. Further condensed milk with sugar is packed in pre-washed and steamed metal cans. Condensed milk not only has a delicate taste and aroma, but also contains a lot of useful substances in the composition. It is well digested, enriches the human body with useful substances and vitamins. Storage conditions and transportation Filled and packed jars are checked for tightness and sent for sterilization. Finished products are stored at temperatures from 0 to 100C and relative humidity not exceeding 85% for no more than 12 months from the date of production. Organoleptic properties of condensed milk Appearance - viscous homogeneous mass, color - white, with a creamy tint, uniform throughout the mass. Taste and smell - sweet, clean with a pronounced taste of pasteurized milk. A slight feed flavor is allowed. Consistency - homogeneous throughout the mass, floury consistency and a slight precipitation of lactose at the bottom of the jar during storage are allowed. Mass fraction of moisture % - 4
Mass fraction of protein in skim milk powder, % - 36.1
Cleanliness group - 1 |
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