A method for separating protein gel particles from fermented milk

CN117740506BActive Publication Date: 2026-06-26INNER MONGOLIA MENGNIU DAIRY IND (GROUP) CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
INNER MONGOLIA MENGNIU DAIRY IND (GROUP) CO LTD
Filing Date
2022-09-19
Publication Date
2026-06-26

AI Technical Summary

Technical Problem

Existing technologies cannot effectively separate and purify protein gel microparticles in fermented milk, resulting in unpleasant taste and grainy texture in the product. Furthermore, conventional methods cannot preserve the original structure and chemical properties of the microparticles.

Method used

Fermented milk is washed with a lactic acid solution with a pH of 3–6 and then filtered in stages using a filter. Multiple filtrations are performed using quantitative hardened filter paper and filter paper of different mesh sizes. Temperature control and stirring are combined to ensure high-precision separation and structural preservation of protein gel particles.

Benefits of technology

It achieves high-precision separation of protein gel particles with few impurities and minimal structural changes, accurately reflecting the composition within the fermented milk system and providing technical support for researching and controlling undesirable taste.

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Abstract

The present application relates to the technical field of dairy product detection, and particularly relates to a method for separating protein gel particles from fermented milk. The separation method comprises: cleaning the fermented milk with a lactic acid solution with a pH value of 3-6, and then obtaining a retentate containing protein gel particles through filtration. The protein gel particles of fermented milk obtained by the separation method have a particle size distribution concentrated in the target collection range, high accuracy, and a frequency of >90% in the target collection range. The protein gel particles contain less impurities, and the structure of the gel particles changes less, so that the protein gel particles can more truly reflect the composition of the protein gel particles in the fermented milk system.
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