Milk Preparation TRIZ Cases

Calcium hydroxide treatment removes impurities to eliminate residual bitterness from Stevia extracts.

A probiotic composition merges three bacterial strains to reduce epididymal fat and fasting blood glucose levels.

Spray drying liquid human milk at 163 to 167 degrees C preserves immunoglobulin content and extends shelf life beyond 180 days.

Cyclodextrin glycosyltransferase transforms stevioside into glycosylated derivatives, removing bitterness and aftertaste while maintaining sweetness.

A semi-hard cheese manufacturing process uses ultrafiltration and nanofiltration to standardize milk composition before coagulation.

Isolating specific Bifidobacterium strains from the feline upper gastrointestinal tract to enhance probiotic activity.

Fucosylated oligosaccharides serve as soluble decoy receptors that intercept coronaviruses before they bind cellular ACE2 sites.

Lactobacillus plantarum K8 accumulates aglycones intracellularly, eliminating contamination risks from mechanical extraction.

Ion exchange chromatography extracts citrates from whey to replace synthetic salts, reducing environmental pollution and additive labeling requirements.

A nutritional composition combines 2'-fucosyllactose and dietary butyrate to enhance intestinal barrier maturation in infants.

A two-stage centrifugal sterilization process removes spore-forming bacteria from milk without high-temperature heating.

An automated yogurt maker pumps milk through a nozzle into a starter capsule, eliminating manual stirring and reducing user time consumption.

Thermal treatment at 80 to 85°C with acidogenic agents resolves the contradiction between hygiene standards and curd spinning ability.

Novel Lactobacillus rhamnosus strain secretes high diacetyl and acetoin concentrations for fermented dairy applications.

A composite yogurt formulation using Elaeagnus angustifolia powder, apple pear juice, and honey drink.

Water-soluble Melissa officinalis extracts replace hydrophobic oils, enabling easy incorporation into food matrices while maintaining stress-fighting efficacy.

Heating a myrosinase and ascorbate mixture deactivates epithiospecifier protein to increase sulforaphane yield.

A liquid human milk supplement with pH 4.0 to 4.6 provides concentrated energy and nutrients.

Complex coacervate core micelles encapsulate iron to prevent discoloration and metallic taste while maintaining beverage transparency.

Lactobacillus plantarum CCFM8661 binds lead ions in the gastrointestinal tract to reduce systemic accumulation.

Fat encapsulation shields microbes against post-pasteurization heat, preventing viability loss and reducing refrigeration energy needs.

Enzymatic treatment of berry pomace optimizes the soluble to insoluble fiber ratio, resolving product stability issues and preserving nutrient bioavailability.

Encapsulated diamine oxidase protects enzyme stability in gastric acid to reduce blood histamine levels.

Hydroxypropyl cellulose coats milk protein particles to prevent lump formation and suppress discoloration over time.

Carob and fruit carbohydrate mixture with controlled sugar ratios lowers glycemic index while maintaining pleasant taste.

Desiccant barrier controls moisture and oxygen to preserve probiotic stability during shelf life.

A low-viscosity reduced-sugar syrup utilizes controlled enzyme hydrolysis to modify carbohydrate composition.

A circumferential band device tracks storage time and temperature, applying step reductions when conditions exceed set ranges to prevent spoilage.

Soybean endosperm produces cow milk proteins to replace animal agriculture while reducing allergens and saturated fats.

A stirrer integrates propellers and a curvilinear element to mix liquid food products while incorporating air during freezing.

Segmenting raw milk streams into multiple pipes allows independent valve control, resolving the trade-off between manufacturing precision and device complexity.

Hydrocolloid-stabilized protein aggregates restore creamy mouthfeel in low-fat beverages while preventing gelation during storage.

Low barrel temperature processing prevents microbial growth while preserving ingredient integrity.

A multi-stage purification process yields high purity Stevioside and Rebaudioside A from Stevia extracts.

Tibetan Kefir fermentation transforms Gynostemma pentaphyllum homogenate to enhance hypotensive activity and resolve consumer acceptance issues.

Synthetic human milk oligosaccharides accumulate bifidobacteria to stabilize mast cells, addressing ineffective visceral pain treatments.

Amine group accepting compounds and specific flavour ferments accelerate cheese ripening during retexturing.

Low HLB emulsifiers stabilize sterilized protein suspensions against age gelation.

Etherified starch additives increase viscosity to enhance body and prolong froth duration while reducing production costs compared to conventional stabilizers.

Specific exogenous enzyme combinations degrade unmalted cereal macromolecules to improve filterability and maintain amino acid profiles despite high viscosity.

Controlled crystallization of whey brine yields large crystals that eliminate metallic taste while maintaining low sodium content.

Inhibited starch and enzymatically-debranched waxy starch restore viscosity and opacity in low protein yogurt without expensive traditional stabilizers.

Granulated pea protein powder replaces animal proteins to eliminate allergens while maintaining functional properties.

A continuous inoculation process injects thawed concentrated ferments directly into liquid flows using microwave or water bath devices.

Selective precipitation removes beta-lactoglobulin from soluble milk proteins, preventing heat-induced coagulation while preserving native digestibility.

Lactobacillus gasseri strain CP2305 promotes cartilage regeneration and type 2 collagen synthesis through oral administration of treated bacterial products.

Dietary fiber gel retains water to replace traditional fats, resolving gritty texture issues while lowering caloric content.